I know, I know, I’m way behind. Show season has begun and we’ve been a bit busy. I’ve made a pledge to myself to post more frequently. So, starting today, you’ll see two posts a week from me. 🙂 I’m going to make it work with my schedule.
Anyhow, we’re watching the Braves and the Phillies last night and the hubs looks at me and says, “I want brownies. Chewy, not cake-like brownies.” Challenge accepted. I adapted a recipe of the butter queen, Paula Deen. The original recipe appeared in her “The Lady & Sons Savannah Country Cookbook” from 1997. She calls hers Lady Brownies. Anyway, these were awesome! Chewy enough, but not so tough they break your teeth!
Enjoy!
Chewy Brownies
2 c sugar
1 c butter, room temperature
4 eggs
6 T cocoa powder [I’m a King Arthur Flour double dutch cocoa fan, so I used some of it in place of regular cocoa for a little deeper chocolate kick, play with it and see what suits you]
1 t vanilla
1 1/2 c self-rising flour
pinch of salt
_Preheat oven to 325 degrees.
_Cream butter, add sugar. Blend butter/sugar mixture with eggs, cocoa, and vanilla. Add flour and pinch of salt, blend. Batter will be thick.
_Line 9×13 pan with parchment, pour batter into pan. Bake at 325 degrees for 35-40 minutes. *Note: I baked these at 325 for 30 minutes, then cranked the oven to 350 and baked them an additional 8-10 minutes. If you keep your oven at 325, you might have to let these go for 40+ minutes, just check the brownies with a toothpick as you add baking time. Trial and error!