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the article by
Beachell Gasner | 1
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chunk fudgy brownies
2 sticks (8 oz.) butter
Preheat your oven to 375°F and grease a 13x9x2 baking pan with butter or cooking spray.
Melt the butter and pour it into a mixing bowl. One at a time, stir in cocoa powder, sugar, and each of the eggs, blending well after each addition. Next, add vanilla, blend, then add the flour and salt. Only stir enough to blend all ingredients. Finally, pour in chocolate and nuts if you're using them.
Pour the mixture in the baking pan and spread it evenly throughout, smoothing the top. Bake 20 to 25 minutes. Test for doneness by inserting a toothpick into the center - if it comes out with a few crumbs clinging, it's done. Remove from the over and let cool completely before serving.
½ cup butter, softened
Preheat your oven to 350°F and prepare several baking sheets by greasing them or lining them with aluminum foil, parchment paper, or silpat baking mats if you have them.
Cream butter and sugars together in a mixing bowl; add egg and vanilla and combine well. Sift flour, cocoa powder and baking soda together in a smaller bowl, and then add to the wet ingredients, stirring well. Add chocolate pieces.
Drop dough by teaspoonfuls onto baking sheets, leaving 2 to 3 inches between them. Bake for 10 to 12 minutes. Remove from oven and let cool slightly, then remove from baking sheets and allow to cool completely. Makes about 48 cookies.