- 1 2/3 cups sugar
- 3/4 cups cocoa powder
- 1 1/3 cups flour
- 1/2 t baking powder
- 1/4 t salt
- 2 eggs
- 2 T water
- 3/4 cup butter, melted and cooled
- 2 t vanilla extract
- chopped nuts or chocolate chips, optional
Preheat oven to 350°F. Mix the sugar with the slightly warm, melted butter. Add the eggs one at a time while mixing. Then add the vanilla extract and water. In another bowl, combine the dry ingredients: cocoa powder, flour, baking powder, and salt. Mix the wet ingredients into the dry. Add nuts or chocolate chips if desired, and mix.
Grease a 13 x 9-inch baking pan with non-stick spray. Then line the pan with parchment paper so that it covers the bottom and the longer sides of the pan: the non-stick spray helps keep the parchment in place and the parchment paper will make it easier to lift the cooled brownies out of the baking pan later on.
Spread the brownie batter into the prepared baking pan. The batter will be quite thick; you might need to use your hands to help spread it. Bake the brownies for 18 to 25 minutes, or until a toothpick comes out slightly sticky. I usually cook mine for about 30-35 minutes. Jon likes the edges to be crispy... Let the brownies cool all the way in the pan. Once cool, lift the brownies along with the parchment out of the pan, cut as desired, and serve.
Makes 24 brownies.