This brownie recipe is an adaption of a mid-to-late-19th century brownie or fudge square recipe (it all depends on who you ask).
1/2 cup unsalted butter
1 cup raw granulated sugar
2 large eggs, room temperature
1/4 teaspoon salt
1/2 teaspoon pure Madagascar vanilla extract
6 tablespoons dark chocolate baking (unsweetened) cocoa
2 tablespoons grapeseed oil
1/2 cup all purpose flour
Cream butter and sugar well.
Add eggs one at a time, stirring well.
Add remaining ingredients in order listed, mixing well after adding each.
Bake in a generously greased 8 inch by 8 inch glass pan, in a moderate oven, 350 degree fahrenheit, for 20-30 minutes.
Cut into squares when cooled.
** You can substitute the raw sugar for regular granulated sugar, regular baking cocoa for the dark chocolate, and vegetable oil for the grape seed oil.
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