“Michelle’s Decadent Brownies”

I have always loved to bake. My Mom and I used to bake together all the time. My Dad is a big sweet eater and I think it’s a family thing when I think about it. Daily pretty much there was something sweet waiting for us after dinner. I was not the sweet lover but when I wanted dessert I wanted something decadent and memorable. So along came Michelle’s Decadent Brownies. Baking is a treat and a treat I love to share with coworkers, friends and family. Eight or nine years ago I ran across a brownie recipe that is to die for from BetterBaking.com and created my own recipe version. I started bringing my baked goods to work which began only at Christmas but has since become an every other month event. I think I could bring these brownies to work on a weekly basis and it wouldn’t be enough. Michelle’s Decadent Brownies are a thick, chewy, chocolatey indulgence no one can resist. Don’t believe me…make these brownies and watch them disappear. Michelle’s Decadent Brownies scream for a tall, cold glass of milk. This recipe will become your go-to for brownies and everyone who eats them will want the recipe so keep it handy. For those of you waiting for me to post this recipe, now you have it. Marcy Goldman, thank you for being my baking inspiration. Enjoy!

Michelle’s Decadent Brownies

Michelle’s Decadent Brownies

2 cups granulated sugar

1 1/2 cups light brown sugar

2 cups unsalted butter (1 pound), melted and cooled

2 t. Vanilla bean paste (regular vanilla extract will work)

6 eggs

2 cups unbleached all-purpose flour

1 1/3 cups Hershey Special Dark Cocoa (do not use regular cocoa)

3/8 t. baking soda

1/2 t. salt

Preheat oven to 350 degrees. Lightly spray a 13×9 baking pan with non-stick cooking spray. Line baking pan with parchment paper and set aside.

In medium bowl, whisk together flour, cocoa, baking soda, and salt; set aside.

In a stand mixer, thoroughly combine melted butter, granulated sugar and brown sugar together. Add the vanilla and eggs, mix until well blended on slowest speed. Fold flour mixture into sugar mixture, blending well, scraping down sides and bottom of mixing bowl, ensuring the batter is evenly combined. Spoon batter into prepared baking pan.

Bake 40 to 45 minutes until done. Brownies should be set and firm. (Most likely 45 minutes is the magic bake time as in my oven). Cool completely, then refrigerate for at least 30 minutes before cutting. Remove brownies from pan and peel off parchment paper. Using a large kitchen knife cut into desired portions. Refrigerate or freeze remaining brownies.

Note: Sprinkle brownies with powdered sugar before serving if you like. You can also add your favorite chopped nuts like pecans or walnuts to batter before baking (2 cups).