I couldn’t find the picture that goes with these incredible brownies, so I figured a photo of Izzy looking mischievious in a surgical cap would substitute well. She is brown, in places. And homemade, technically. She looks a little here like Lucille Ball in the famous chocolate factory I Love Lucy episode, one of the best television scenes of all time. Can you imagine if I made similar substitutions in my future childrens’ baby books? Here’s a lovely brownie shot—couldn’t find a picture of my daughter on her first day of kindergarten.
Adapted from the Penzeys Spice Catalogue
1 stick butter (1/2 Cup), melted
1 Cup sugar
1 tsp. pure vanilla extract
1/2 Cup all-purpose flour
1/3 Cup cocoa powder
1/4 tsp. baking powder
1/2 Cup Ghirardelli’s semi-sweet chocolate chips
1/4 Cup powdered sugar
Preheat oven to 350°. Grease an 8 or 9-inch square baking pan and set aside. In a mixing bowl, combine the melted butter, sugar and vanilla. Add the eggs and beat well. Add the flour, cocoa and baking powder and beat to combine. Stir in the chocolate chips. Spread the batter in the pan and bake at 350° for 22-25 minutes, until edges start to pull away from side of pan. When cool, cut and sprinkle with powdered sugar.
This is a fantastic recipe. Significantly better when made from scratch than from a box mix. Just use your imagination to visualize a steaming slab of soft chocolate, the hot smell of dark sweet sin filling the kitchen.