After people eat my brownies they are very impressed. Many people like them. Former students often say hello and then tell me "I remember your brownies". Many people see brownies in bakeries and get them, expecting them to taste like mine, but they are always disappointed. What makes them special? Now I am sure you have seen the packages of “real brownies” or seen the brownie mixes in the stores. Personally, I don’t think they are very good when brownies made from scratch are so much better. And here is the recipe.
First, preheat the oven to 180 degrees Celsius. Then get a bowl and put in one cup of butter, two cups of white sugar and six heaping tablespoons of unsweetened cocoa powder. I say use heaping spoons because it makes it a little more chocolaty. Using an electric mixer, mix together just until it is mixed at a medium speed. Never mix anything more than you have to. Add four large eggs. Mix again. Then add one and one third cup white flour. Many books don’t tell you how to measure this. Take a spoon and carefully spoon the flour into the measuring cup. Don’t pat it down because then the measurement will be wrong. Add one quarter teaspoon of salt, two teaspoons of baking powder and one half a teaspoon of vanilla powder. Add this to the mixture in the bowl and mix it at a little higher speed than before. Scrape the sides of the bowl and make sure all the flour is in. Then you need an 8 inch by 12 inch pan about 2 inches high, which is about 22 x 30 in centimeters, I am having trouble getting the exact measurement in metric, so anything close will do. Take some more butter and wipe it on the inside bottom and sides so the brownies don’t stick when you try to remove it from the pan. Using a rubber spatula, remove the contents from the bowl and spread this mixture into the pan a little, until it is a centimeter or two from the edge. It doesn’t have to be perfect. Then place the pan into the preheated oven in the centre as much as possible and use a timer. I always bake them for 30 minutes exactly. I find any longer and they are too dry or a little burned on top and too short and they are too wet. After 30 minutes I remove the pan from the oven and let it cool.
To cut it up in the pan is difficult because I use Teflon pans and knives and metal ruin the pans. So I gently run a knife (plastic is better) along the edges between the brownie and the pan. Then I jiggle it to see if it comes free from the pan. If it doesn’t I press gently with the knife and try to coax it away from the pan. If it is loose, I put a flat pan on top and turn it upside down so it falls onto the flat pan, and then put another same size flat pan to put it right side up and then cut into forty eight pieces. You can eat them while they are still warm just don’t burn your mouth. Seal them in a plastic container and they are good for about 10 days or two months in the freezer. Good luck!