Sundae Brownies

I have a recipe for some really ridiculously rich brownies. They have to be eaten alone with a large glass of milk (but not in my case. I no likey milk). Their dark chocolate moistness can't be compromised by something as inferior as ice cream. So what do I do if I want a brownie sundae? I need some brownies that are a blank canvas. Some brownies that are there as a vehicle for the ice cream. They aren't the star of the show, just a supporting roll.

These brownies do the job. They don't have any fancy ingredients. You probably have everything in your pantry as you read this. They only use two utensils, a saucepan and a whisk. And then into the pan, 25 or so minutes and you are on your way to non-box brownie sundae goodness.

They are also quite versatile. Chocolate chips, just sprinkle some on top. Walnuts, mix them in. Raspberry jam, nuke some in the microwave to thin it out and swirl it in to the batter after it's been poured into the pan. Maybe get a little crazy and put in some peanut butter. That might be brownie nirvana right there.



1/2 cup butter
1 cup sugar
2 eggs
1 tsp pure vanilla extract
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp salt
1/4 tsp baking powder

Set oven to 350 degrees. Spray an 8 inch pan with nonstick spray.

In a large sauce pan over medium high heat, melt the butter. Remove from the heat and add the sugar, eggs and vanilla. Whisk until eggs are incorporated. Add cocoa powder, flour, salt and baking powder. Whisk until combined.

Pour into the pan. Bake for 25 -30 minutes, or until middle is set and a toothpick inserted comes out clean.

See? Easy.