- 1 1/2 cup sugar
- 3/4 cup whole wheat pastery flour
- 3/4 cup cocao powder or 8oz baking chocolate
- 1/2 tsp baking powder
- 3 eggs
- 1 stick salted butter
- 1 tsp vanilla extract
- 2-4 Tbsp milk
- preheat oven to 350 degrees fahrenheit (you'll turn it down to 320 when you start to bake)
- mix dry ingredients together
- Melt butter and if you use baking chocolate, melt that with the butter
- Add in all the wet ingredients except the milk
- Mix and add milk a little at a time until it all comes together
- Pour batter into a greased/floured pan (alternativly line the pan with parchment paper)
- Lower the oven to 320 and bake 20-30 minutes depending on the size of your pan (glass takes longer than aluminum and thin pans cook faster)
- When the middle jiggles a little and tooth pick comes out with a few crumbs it's done.
- Let cool before cutting into squares
- 2 tsp esspresso powder
- 2 Tbsp nutella hazelnut spread
- 1lb chocolate chips
- Add esspresso powder to the dry ingredients in step 2 of the basic recipe
- Add chocolate chips to the batter in step 5 and fold in
- Gloop nutella on top of the batter after step 6, then swirl with a knife or tooth pick
The above photos also has raspberry swirl. You can make it with raspberry jam or cook raspberries with butter and sugar, then strain out the seeds.
- 8oz cream cheese or other soft cheese
- 1 egg
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- Make the basic brownie batter as directed to step 6
- Mix softened cream cheese with other ingredients until smooth
- Pour the cream cheese mixture on top of the brownie batter in the pan
- Use a knife or tooth pick to swirl the cream cheese mix through the brownie batter.
- Follow the rest of the steps in the basic recipe.
NOTE: These brownies should be kept refridgerated due to the use of cream cheese. Let them warm up to room tempurature just before serving.