I tried a new brownie recipe for Valentine’s Day last week that although the kids devoured, I thought they were a little too sweet. I made the recipe again tonight, but cut out 1/2 a cup of the sugar. If you prefer your brownies sweeter, by all means add the full amount or even somewhere in between. You may also add in some nuts if you like.
- 1 cup butter, melted
- 2 1/2 to 3 cups white sugar
- 1 tablespoon vanilla extract
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 baking dish (or you can line with parchment paper and spray lightly – this makes them easy to remove and cut into squares) .
- Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
- Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate chips. Spread the batter evenly into the prepared baking dish.
- Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool before cutting.
I make my own vanilla extract, if you would like to try, it is so easy.
In a small mason jar, place some vanilla beans, split (I have about 5-6 in my jar) pour 1 cup of vodka or rum over top. Seal the jar tightly and store in a dark place (I store in my pantry). For the next week or so, when you remember give the jar a little shake. The longer it sits, the more flavourful it will be. I top mine up with more vodka or rum when it is getting low and repeat the process.
Another thing that I do with my vanilla beans is make vanilla sugar…this is even easier, just throw a few vanilla beans that you have used into your sugar bowl and seal tightly, the beans will infuse the sugar over time.