Super Moist Brownies
Submitted by goodcooking
Simple cocoa brownies mixed in one microwave-safe bowl, no melting chocolate required, with a tender crumb and deep chocolate flavor from Dutch-process cocoa.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
50 minThese no-fuss brownies come together in minutes using cocoa powder instead of chocolate bars, with butter melted right in the microwave to minimize dishes and maximize efficiency.
The simple technique - beat butter and sugar, add eggs one at a time, then fold in dry ingredients - creates a reliably tender texture every time.
Optional chopped nuts add crunch, but the brownies are equally fantastic plain with a dusting of powdered sugar or a scoop of vanilla ice cream.
Kitchen Tips
- Use Dutch-process cocoa for richer, darker chocolate flavor without bitterness
- Beat eggs thoroughly after adding each one to incorporate air for a lighter texture
- Check at 25 minutes - brownies should be set at edges but still slightly soft in center
- Cool completely before cutting to prevent crumbling and achieve clean squares
Ingredients
Directions
Heat oven to 350℉ (180℃) F. Grease 13×9×2-inch baking pan.
In large microwave-safe bowl, place butter.
Microwave at HIGH (100%) 2 to 2½ minutes or until melted.
Stir in sugar and vanilla; add eggs, one at a time, beating until well blended.
Add flour, baking powder, salt and nuts. Mix well.
Pour into prepared baking pan, and bake for about 30 minutes.
Let cool. Cut into squares.
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