On-The-Fence Brownies

I am in serious need of some baking. The state’s yearly standardized tests started a few days ago, and luckily for me, they are only given to sophmores. That means that every morning for the next 2 weeks, my older brother gets to sleep in every day while I go in early to take standardized testing. You could say I’m less than pleased about that.

Gymnastics is also in full gear right at this time of year. Our last meet of the season before States is this coming weekend, so you could say that the pressure is building. This is the first year that I am able to make it to Regionals, making the 12 hours a week that I’m in the gym so much more important.

Brownies are one of those desserts that I just can’t turn down. Some are light and cakey, some are fudgy and dense, and others are loaded with fillings that just can’t be left uneaten. Enter these On The Fence brownies. These decadent delights from King Arthur Flour’s Cookie Companion are the perfect balance between a dense, fudgy brownie and a light and cakey one, which is exactly what I love in a brownie. So after all of this craziness is done, you can be sure to find me in my living room couch watching the Big Bang Theory, and eating these brownies. 🙂

On-The-Fence Brownies

Makes 1 9 by 13 inch pan, or 2 dozen 2 inch brownies.

Ingredients

  • 1 cup (2 sticks, 8 ounces) unsalted butter
  • 2 1/4 cups (15 3/4 ounces) sugar
  • 1 1/4 cups (3 3/4 ounces) cocoa powder (Dutch-processed if possible)
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups (6 1/4 ounces) all purpose flour
  • 1 cup (4 ounces) walnuts/pecans (optional)
  • 1 cup (6 ounces) chocolate chips (optional)

Directions

  1. Heat the oven to 350 degrees and prepare a 9×13 inch baking pan.
  2. In the microwave or over a double boiler, heat the butter, then add in the sugar and stir to combine. Heat the mixture again until the sugar dissolves more.
  3. Add in the cocoa, baking powder, and vanilla. Whisk in the eggs, and stir until smooth. Add the flour, then the nuts and chips, and stir until smooth.
  4. Bake for 28-30 minutes, or until a toothpick stuck in the center comes out clean. Cool for 10 minutes before taking them out of the pan.

Everyone needs a good brownie recipe, and I think I’ve found mine 🙂

-Rayna 🙂

The brownies are pictured with the Pumpkin Whoopie Pies with Maple Cream Cheese Filling.

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