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Extra Thick and Fudgy Brownies Recipe

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This recipe for Extra Thick and Fudgy Brownies, by , is from The Fatum/Nolan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Kay Fatum


1 c. Butter (2 sticks)
2 c. Sugar
4 eggs
2 tsp. Vanilla
⅔ c. Unsweetened cocoa powder
1 c. Flour
tsp. Salt
tsp. Baking powder
c. Semisweet chocolate chips

* Preheat oven to 350.
* Prepare either a 9 by 9 inch or an 8 by 8 inch baking pan by lining it with parchment paper leaving excess hanging over two sides.
* Melt butter in medium saucepan over medium-low heat. Remove from heat. Stir in sugar and chocolate chips. Stir until mixture is smooth.
* Add eggs one at a time, mixing between additions. Then add vanilla.
* In a separate bowl, mix cocoa powder, flour, salt and baking powder. Add dry ingredients to the saucepan and mix together. Do not over mix. When there are still a few small lumps of unmixed flour and cocoa powder visible, stop mixing.
* Pour the batter into the prepared baking pan.
For 9 by 9 pan, Bake 32 - 38 minutes
For 8 by 8 pan, Bake 48 - 55 minutes.
* Allow the brownies to cool completely (this will take several hours), and then lift them out of pan using parchment paper. Cut into bars.

Personal Notes:
Personal Notes:
Once I found this brownie recipe, I have never made another one. These are so good!




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