Jake W’s Best Brownies, modified from Allrecipes.com
1/2 cup butter (118ml) Homogeneous mixture.
1 cup white sugar (225ml) Pure substance
2 eggs Heterogeneous mixture.
1 teaspoon vanilla extract (5ml) Homogeneous Mixture.
1/3 cup unsweetened cocoa powder (79ml) Heterogeneous mixture.
1/2 cup all-purpose flour (118ml) Homogeneous mixture.
1/4 teaspoon salt (1ml) Heterogeneous mixture.
1/4 teaspoon baking powder (1ml) Homogeneous mixture.
3 tablespoons butter, softened (45ml) Heterogeneous mixture.
3 tablespoons unsweetened cocoa powder (45ml) Heterogeneous mixture.
1 tablespoon honey (15ml) Homogeneous mixture.
1 teaspoon vanilla extract (5ml) Homogeneous mixture.
1 cup confectioners' sugar (225ml) Homogeneous mixture.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Frost brownies while they are still warm.
Pairs Well With
CHEMISTRY INFORMATION: The physical changes are when the batter is mixed and the change in shape when the batter is put into the pan. Chemical Changes: Its texture changes in oven and it’s cooked out to where its eatable. So, a chemical change occurs when the bacteria in the eggs are killed in the oven.
Submitted by: "Jake W"