I must admit. I didn’t like brownies until I was an adult. I was always such a picky child. Sorry Mom!! I kind of created this recipe on accident. I didn’t have everything I needed so I tweaked until I got it just right. These brownies are super fudgey and yummy. The praline-like topping is oh so yummy!!
They’re called “better for you” but not called “good for you”. Don’t go thinking these are good for your waistline. They are just a little better than the norm. 😉
Be warned though — they’re super addictive.
- 2 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg
- 2 tsp flavoring of your choice
- 1 cup unsalted butter
- 1 1/2 cups confectioner's sugar
- Sift flour, baking powder, and salt together and set aside.
- Combine egg and flavor in a separate bowl and set aside.
- Cream together butter and sugar. (I recommend using a mixer.)
- Add your egg and flavor mixture to the butter and sugar mixture and mix thoroughly.
- Add your flour mixture in small doses to the mixer. This prevents a mess and also lets you achieve the perfect consistency.
- You know your dough is ready when it starts to stick to the paddle. It should not stick to your fingers.
- Roll out your dough to about 1/4 inch. I use flour to keep the dough from sticking. Now, cut your cookies.
- Bake at 400 degrees for 6 to 8 minutes.
- Use real measuring utensils. A cup is not just a glass from your cabinet. A teaspoon is not the smallest spoon in your drawer. Use a real measuring set.
- You can refrigerate your dough before baking if you'd like. This dough doesn't spread much.
- Let the dough rest just a little after mixing.
- You can double this recipe.
- You can freeze your cookies so baking a big batch ahead of time is easy and practical.
- Use the baking times as a guide. Err on the side of caution. I like to check my cookies at 6 minutes. If this is your first time, make sure you check early. Your cookies should have a little brown on the bottom but none on the top.
- Use an oven thermometer for best results.