This waiting for the baby to come era is not very good for the health. I tried to not plan very much for these weeks in case the baby comes early, but I can’t stand to be bored, so I bake. And bake. And bake. It’s both a good thing – stocks the freezer – and a bad thing – very tempting to eat a lot of baked goods.
This brownie recipe is one of my favorites. For years I rarely made brownies from scratch because they always got dried out. No one likes a dry brownie unless you have gobs of ice cream to eat it with, and even then a fudgy one is much preferable.
Then I stumbled across this brownie recipe and decided to try it. All the other recipes said they were fudgy too but they never were, so imagine my surprise when the first pan came out melt in your mouth soft and delicious. That pan didn’t even make it to lunchtime.
I was even more surprised when I tried a double batch and the leftovers were still moist the next day! Freezing them also had great results, so I wrote the recipe down on a card and it went into my recipe box.
Maybe you already have a tried and true brownie recipe, but if not, give this one a try! My mouth is watering just thinking about a soft warm brownie with a glass of milk.
FUDGY BROWNIES
1/2 c. butter, melted
1 T. oil
1 c. sugar
2 eggs
2 t. vanilla
1/2 c. flour
1/2 c. cocoa powder
1/4 t. salt
Combine the butter, oil and sugar and whisk for one minute. Add eggs and vanilla and beat for another minute. Add dry ingredients until just combined – don’t over mix at this stage!
Pour batter into an 8 by 8 pan and bake at 350 20-25 minutes. Be careful to not overbake!