Seriously forget every other brownie recipe you know, this is the best brownie recipe EVER! The brownies are fudgy, dense, and luxurious. The best part of this recipe is that it only requires cocoa powder, so no need to melt chocolate separately. I came across this recipe years ago when I was living in Montreal. It was published in the Montreal Gazette’s food section which I read religiously every week. I meticulously cut the recipe out of the newspaper, tried it and fell in love with its simple deliciousness. I photocopied it and became a recipe pusher forcing it on friends and family. I moved a few times and lost track of the recipe, insert sad emoji here.

A few weeks back I was thinking of this exact recipe and if I could replicate it from memory. Looking through my sister’s cookbooks, a paper fell out of the cover, it was my beloved recipe; it found its way back to me. Okay it’s probably not as poetic as that.  As I said, I was a recipe pusher so I probably gave a copy to my sister multiple times. The important thing is that I am reunited with my cherished recipe and I will immortalize it here. I made a couple of small changes to the original. I opted out of the pecans, I am a purest and I like my brownies smooth and nut-free. I also dusted them with powdered sugar instead of cocoa powder; purely for esthetic reasons. Original recipe below curtesy of The Montreal Gazette.

The What:
  • 1 3/4 cup sugar
  • 1 cup melted butter
  • 2 teaspoons vanila
  • 2 eggs
  • 1 1/2 cups flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Powdered sugar for dusting

 

The How: 

Preheat the oven to 350F.

Melt the butter in the microwave or in a small pot over low heat. Save the butter wrappers to crease the pan.

Place the melted butter, sugar, and vanilla in a bowl. Using a spoon or spatula, mix until well combined.

Add the eggs, one at a time, and mix well, set aside.

Measure out the dry ingredients (flour, cocoa powder, baking powder, and salt) and place into a sieve.

Sift the dry ingredients into the wet ones.

Mix with a spatula until completely combined.

Empty the dough into the greased pan. I made these brownies at my sister’s house and for some reason she only has this random oval-shaped container, but square or rectangle would be preferable.

Bake for 18-20 minutes. The top should dry and crack slightly. Let the brownies cool in the pan.

Dust with powdered sugar and cut into squares. They are pretty dense, so you might want to cut smallish squares.

 

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Best Brownie Recipe Ever (And Easiest)

Best Brownie Recipe Ever (And Easiest)

Seriously forget every other brownie recipe you know, this is the only one you need. The brownies are fudgy, dense, and luxurious. The best part of this recipe is that it only requires cocoa powder, so no need to melt chocolate separately. I came across this recipe years ago when I was living in Montreal. It was published in the Montreal Gazette's food section which I read religiously every week. I meticulously cut the recipe out of the newspaper, tried it and fell in love with its simple deliciousness. I photocopied it and became a recipe pusher forcing it on friends and family. I moved a few times and lost track of the recipe, insert sad emoji here.

A few weeks back I was thinking of this exact recipe and if I could replicate it from memory. Looking through my sister's cookbooks, a paper fell out of the cover, it was my beloved recipe; it found its way back to me. Okay it's probably not as poetic as that.  As I said, I was a recipe pusher so I probably gave a copy to my sister multiple times. The important thing is that I am reunited with my cherished recipe and I will immortalize it here. I made a couple of small changes to the original. I opted out of the pecans, I am a purest and I like my brownies smooth and nut-free. I also dusted them with powdered sugar instead of cocoa powder; purely for esthetic reasons. Original recipe below curtesy of The Montreal Gazette.

Ingredients

  • 1 3/4 cup sugar
  • 1 cup melted butter
  • 2 teaspoons vanila
  • 2 eggs
  • 1 1/2 cups flour
  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • Pinch of salt
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 350F.
  2. Melt the butter in the microwave or in a small pot over low heat. Save the butter wrappers to crease the pan.
  3. Place the melted butter, sugar, and vanilla in a bowl. Using a spoon or spatula, mix until well combined.
  4. Add the eggs, one at a time, and mix well, set aside.
  5. Measure out the dry ingredients (flour, cocoa powder, baking powder, and salt) and place into a sieve.
  6. Sift the dry ingredients into the wet ones.
  7. Mix with a spatula until completely combined.
  8. Empty the dough into the greased pan. I made these brownies at my sister's house and for some reason she only has this random oval-shaped container, but square or rectangle would be preferable.
  9. Bake for 18-20 minutes. The top should dry and crack slightly. Let the brownies cool in the pan.
  10. Dust with powdered sugar and cut into squares. They are pretty dense, so you might want to cut smallish squares.
http://www.foodosopher.com/brownies/