"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Dark Buttery Brownies Recipe

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This recipe for Dark Buttery Brownies, by , is from Our Farm, Our Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Wool

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 sticks unsalted butter
2 cups granulated sugar
1/2 cup dark brown sugar
1 3/4 cups unsweetened cocoa powder
1/2 teaspoon kosher salt
4 large eggs
1 cup white whole wheat flour
1 teaspoon vanilla extract

Directions:
Directions:
Preheat the oven to 325 degrees F, and generously butter a 9 by 13 inch pan.
Melt butter in a large sauce pan over medium heat. Add the sugar, cocoa, and salt. Stir until the mixture is smooth. Remove from heat and add the eggs one at a time, whisking after each addition, until the batter is glossy. Stir in the flour and vanilla.
Transfer the batter to the prepared pan and bake for 40-50 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Let pan cool on a baking rack for at least 20 minutes before cutting.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
No more brownie mix for me. These brownies are moist, chewy, and delicious.

 

 

 

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