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Rich fudge brownies
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| savings ineast peoria61611change zip ingredients | |
| 8 ounces(1 cup) | unsalted butter, more softened butter for the pan |
| 3 ounces(2/3 cup) | unbleached all-purpose flour, more for the pan |
| 2 cupsgranulated sugar 4 largeeggs, at room temperaturesee savings 1/2 teaspoonpure vanilla extractsee savings | |
| 2-1/2 ounces(3/4 cup) | unsweetened natural cocoa powder |
1/2 teaspoonbaking powder
1/2 teaspoontable salt
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directions
1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Butter and flour a 9-inch-square metal baking pan, tapping out the excess flour.
2. Melt the butter in a medium saucepan over medium heat. Remove the pan from the heat. Whisk or stir in the sugar, followed by all four of the eggs and the vanilla. Stir in the flour, cocoa, baking powder, and salt, starting slowly to keep the ingredients from flying out of the pan and stirring more vigorously as you go. Stir until the batter is smooth and uniform, about 1 minute. If you're using the portsoaked cherries, stir them in at this time, along with any remaining liquid from the saucepan.
3. Spread the batter into the prepared baking pan, smoothing it so it fills the pan evenly. Bake until a toothpick or a skewer inserted 3/4 inch into the center of the brownies comes out with just a few moist clumps clinging to it, about 40 minutes. Let the brownies cool completely in the pan on a rack.
4. Cut into 16 squares. Keep the brownies at room temperature, well wrapped. You can freeze them, too.
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