Moist Brownies
rec.food.cooking/Ilana Jayne Rosenshein

Well, here is a recipe for brownies that I have been using since I learned how to cook. This recipe always produces nice moist brownies, with a bit of a 'crust' on top.

3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp. baking powder
1/8 tsp. salt
1 1/4 cup granulated sugar
1/3 cup softened (not melted) butter
2 eggs
1 tsp. pure vanilla extract

Preheat oven to 350 F. In a small bowl, mix together flour, cocoa, baking powder and salt, then ignore it for a bit. In a large bowl, mix together butter and sugar until fluffy, then add eggs and vanilla. Mix until it is well blended.

Slowly add the flour/cocoa mixture to the large bowl. An electric mixer can be used for this part, but the brownie batter should be (if it is done right) a bit too thick towards the end of the mixing.

When you are done mixing the ingredients together, spread into a greased 8-inch square pan. It should be spread out evenly, into all the corners. Then, bake for 20-25 minutes, depending on how crisp you want the top of the brownie to be. I once forgot to set the timer (oops) and baked them for 35 minutes, and although the tops were a bit too crispy, the insides were still moist.

Also, use a light colored baking pan. I use one made by Corning. If you are going to use a dark pan, or an aluminum pan, don't bake the brownies for more than 20 minutes.