The Brownie That Started It All a.k.a The World's Best Brownie
The Brownie That Started It All a.k.a The World's Best Brownie
- Level: Easy
- Yield: 20 to 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 229
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 2
- Cholesterol
- 51
- Sodium
- 67
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Level: Easy
- Yield: 20 to 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 22 servings
- Calories
- 229
- Total Fat
- 14
- Saturated Fat
- 7
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 23
- Protein
- 2
- Cholesterol
- 51
- Sodium
- 67
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
Vegetable oil cooking spray
8 ounces (2 sticks) butter
2 cups sugar
4 eggs, beaten
1/2 cup unsweetened cocoa powder
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1/2 teaspoon salt
5 ounces semisweet chocolate, chopped
2 ounces bittersweet chocolate, chopped
1/3 cup pecans, coarsely chopped
Directions
- Preheat oven to 350 degrees F.
- Spray a 13 by 9-inch pan with vegetable oil spray.
- In a glass or ceramic bowl, melt the butter in the microwave. Whisk in the sugar, eggs, cocoa, and vanilla. Stir in the flour and salt. Add chopped semisweet and bittersweet chocolates and pecans.
- Spread the batter in prepared pan. Bake about 25 minutes, just until brownies test moist but not wet. Cool completely before cutting.
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