Brownies can be controversial, at least when it comes to my friends and family. Some factions say there needs to be frosting, others are in the cakey camp, while a few are stuck in the fudgey side. There is often heated debate about how Butterscotch Brownies (blondies) and Black Bean Brownies are not acceptable options at all. But, when I’m the one donning the apron I say nay to frosting and go for my tried and true One Pot Brownie recipe (please note: no pot is IN the brownies, they are mixed IN a pot).
I have been using the same recipe since I started baking when I was eight (out of desperation as my mother wouldn’t bake or buy sweets as often as I wanted them). It has never failed me, though I have failed it on occasion. A couple of times, I MAY have over-baked the brownies until they were dried out. My problem solving brain and thrifty heart turned this loss into a win by making ice cream sandwiches with them!
Kitchenette Brownies
Ingredients:
1 cup butter
1 cup brown sugar
1 cup creamed honey
2/3 cup cocoa powder
3 eggs
1 cup all purpose flour
1 1/2 teaspoon Epicure Baking Powder
1 1/2 teaspoon vanilla extract
Kosher Salt to taste
Method:
- Preheat oven to 350
- Melt butter in a saucepan on the stove
- Mix sugar, honey and cocoa powder into melted butter
- Add eggs and and mix with a whisk
- Add flour, baking powder and salt and gently combine
- Stir in vanilla extract
- Pour into a greased 8-9″ pan or the Epicure Perfect Petites for 30 lovely little loaves
- Bake for 25-30 minutes (until a toothpick comes out clean or just a bit crumby)
Serve with fresh fruit (I had grapes, mango and raspberries) and a dollop of whipped cream (try not to over whip it like I did).
Which side of the brownie battle do you take or will you just take any brownie that’s available?
@kitchenettefind Kitchenette Finds 