Ingredients:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup chopped walnuts or pecans (optional)
- 1 cup chocolate chips (optional)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
- Melt Butter: In a medium saucepan, melt the butter over low heat. Remove from heat and let it cool slightly.
- Mix Sugar and Eggs: In a large mixing bowl, combine the melted butter and sugar. Stir until well combined. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the nuts and chocolate chips.
- Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Cool and Serve: Allow the brownies to cool in the pan before cutting into squares. Enjoy them warm or at room temperature!
Tips:
- For an extra treat, top with a simple frosting or dust with powdered sugar.
- These brownies freeze well, so feel free to make a double batch!
Enjoy a delicious throwback to your lunchroom days!