One Bowl Brownies

I wanted to make a treat both for my Pilates instructor, who had a birthday last week, and also for hubby to take to his board-game get together. When the instructor said she loved chocolate, I wanted some thing easy and a brownie seemed to be the thing.

I was all set to make my favorite mix (because I really hate the whole melting chocolate thing) when I spied this recipe for a one-bowl brownie made with cocoa over on Cookie Madness. Cookie Madness is one of my very favorite blogs and I check it every day. Bonus is that Anna lives in Austin.

I sometimes get really tired of the really rich, fudgelike brownies made with melted chocolate. This brownie is light, still not cake-like, and has a good chocolate flavor. It produces a nice crackly top like a good brownie should, and pairs well warmed with vanilla ice cream. (Blue Bell of course!)

All recipients were happy with the results. They are also really good out of the fridge or freezer and keep well frozen for later.

I also added 1/2 cup peanut butter chips and pecans (naturally) for the top.

One Bowl Cocoa Powder Brownies

12 T. unsalted butter (1 ½ sticks)
1 2/3 cups granulated sugar
3/4 cup unsweetened cocoa powder (natural)
1 ½ teaspoons vanilla extract
3 large eggs
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cup all purpose flour
12 walnut halves (optional)

Preheat oven to 350 degrees F. Grease a 13×9 inch metal pan or line it with parchment or foil. If using foil, spray the foil with cooking spray. (I just used the Pam for baking - it works great)

Melt the butter in a microwave-safe mixing bowl. Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs. When mixture is smooth, add salt and baking powder and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed. Scrape sides of bowl and stir (do not beat) in the flour. Pour into pan and spread to edges. Arrange nuts over top.

Bake on center rack of oven for 22-25 minutes or until toothpick inserted comes out with moist crumbs. Cool completely and chill before slicing.

Makes 12 or 16 (depends on how big you cut them)