Slightly adapted from Mountain Mama Cooks
These are rich fudgy (not cakey) brownies we made at high altitude in Denver (5,280 ft). I recommend making with dark chocolate chips (60% or more) for the best dessert. They are delicious!
INGREDIENTS
Ingredient | 9×9 Pan Volume | 9×9 Pan Weight | 9×13 Pan Volume | 9×13 Pan Weight |
|---|---|---|---|---|
| Butter | 12 T (1.5 sticks) | 12 T (1.5 sticks) | 24 T (3 sticks) | 24 T (3 sticks) |
| Sugar | 1 1/4 cup | 250 gram | 2 1/2 cups | 506 grams |
| Cocoa Powder | 2/3 cup | 63 gram | 1 1/3 cup | 127 grams |
| Vanilla Extract | 1 1/2 teaspoons | 1 1/2 teaspoons | 3 teaspoons | 3 teaspoons |
| Eggs | 3 | 3 | 6 | 6 |
| All-purpose Flour | 1 cup | 130 grams | 2 cups | 260 g |
| Salt | 1/8 teaspoon | 1/8 teaspoon | 1/4 teaspoon | 1/4 teaspoon |
| Chocolate chips | 3 oz | 3 oz | 6 oz | 6 oz |
INSTRUCTIONS
- Preheat oven to 350°F.
- Generously butter or oil pan (9×9 or 9×13), set aside
- In a medium saucepan, melt the butter over medium-low heat (or microwave until just melted)
- Remove from stove/microwave and stir in sugar, cocoa powder, and vanilla extract
- Stir in eggs one at a time until completely incorporated and mixture is smooth
- Stir in the flour and salt until just combined
- Pour batter into the prepared pan and sprinkle evenly with the chopped chocolate
- Bake for 30-35 minutes. The brownies will feel firm to the touch and a toothpick inserted into the middle of the brownies will come out clean.
- (Optional) Remove brownies from oven and smooth out chocolate for a nice smooth topping
- Cool brownies on a cooling rack for at least 30 minutes (or as long as you can…) before cutting and serving.
NOTES
- According to Mountain Mama Cooks this recipe works perfectly at any altitude (though I’ve only tried in Denver)!