Brownies

• 340g sugar
• 115g unsalted butter, melted
• 170g eggs
• 1 tsp vanilla
• 115g unbleached all-purpose flour
• 70g Dutched cocoa, sift if lumpy
• ½ tsp baking powder
• 75g chopped walnuts, optional

• Mix sugar, butter, eggs, and vanilla until smooth.
• Add flour, cocoa, and baking powder and mix on low to blend. Stir in walnuts.
• Spread into a greased ¼ sheet pan or 9×13 pan.
• Bake at 350º 23-25 minutes or until edges just start pulling away from sides and small cracks appear on the top.

Makes ¼ sheet pan (9×13 pan)

• These brownies are delicious plain or with a light dusting of powdered sugar. For an extra special treat, ice brownies with Chocolate Butter Icing and decorate.

• 115g Dutched cocoa, sift if lumpy
• 115g powdered sugar, sift if lumpy
• 85g hot water
• 2 tsp vanilla
• 230g unsalted butter, softened
• 345 powdered sugar, sift if lumpy

• Mix cocoa, 115g powdered sugar, water, and vanilla until smooth.
• Beat in butter.
• Stir in 345g powdered sugar

• This icing recipe makes more than you need. You can freeze the rest for 2-3 months.