Gio's Fantabulous Brownies modified from allrecipes.com
(120 mL) 1/2 cup butter
(240 mL) 1 cup white sugar
(5 mL) 1 tsp vanilla extract
(120 mL) 1/2 cup all-purpose flour
(1.25 mL) 1/4 tsp salt
(79 mL) 1/3 cup unsweetened cocoa powder
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt (118 mL) 1/2 cup butter.
Remove from heat, and stir in sugar, eggs, and (5 mL) 1 teaspoon vanilla.
Beat in (79 mL) 1/3 cup cocoa, (118 mL) 1/2 cup flour, salt, and baking powder.
Spread batter into prepared pan.
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Recipe Backstory: I found this recipe a couple days ago and it looked good so I chose it. CHEMISTRY INFORMATION: The pure substances are white sugar (C12H22011), and salt (NaCl). The homogeneous mixtures are all-purpose flour, butter, unsweetened cocoa, vanilla extract, the finished brownies, and the fully mixed batter. The heterogeneous mixtures are eggs, and batter before its mixed. The ingredients forming together when they are mixed is a physical change. The batter turning a uniform brown as it’s mixed is also a physical change. There is brownies heating up and becoming a solid. The heating up is a physical change, but when a liquid-y substance becomes more solid when heated, that is a sign of a chemical change. The batter puffing up is also a sign of a chemical change.
Submitted by: "Gio M"