Mom’s Homemade Brownies

Do I need to say more? Homemade brownies… what’s not to love. These are some of my favorite brownies. Growing up my mom made them a few different ways. She would pull them out of the oven and spread some butter on top, and sprinkle with powdered sugar… or she would make some homemade butter cream frosting and frost the brownies. My favorite frosting was mint (there is just something about mint and chocolate that go well together).

Brownies and Ice cream, Brownies with Frosting, Brownies with a glass of milk. The Delicious possibilities are endless. Unfortunately over the years I have found that I am sensitive to chocolate. Eating brownies became harder. Instead of eating 1 or 2 brownies, I found I could only eat about 1/2 a brownie or less. I thought my brownie days were over. Until I came across a different coco powder. Instead of using the traditional coco powder in my brownies, I use cacao powder.

Coco and Cacao are pretty much the same thing. You might be asking yourself what is the difference? Well cacao is just less refined, and a lot easier on my stomach. I can finally eat more brownies without the dreaded stomachache. Insert Happy Dance! Using Cacao definitely helps, but I also make one small change to the recipe. I don’t use as much Cacao powder as the recipe calls for. These simple changes were a game changer for me.

What You Need:

• Half a Cookie Sheet for Baking
• Medium bowl for mixing
• Whisk/ Spatula
• Butter
• Sugar
• Flour
• Coco
• Vanilla
• Eggs
• Salt

Let’s Get Started:

First Preheat your oven to 325 Degrees. While the oven is preheating Melt the butter and set aside.

Now take your mixing bowl and mix or sift the sugar and Coco powder together. Add flour and salt.

Now that the dry ingredients are mixed, add in the Butter, Vanilla and Eggs. Mix until combined.

Grease your pan and pour in the brownie batter.

Place in the oven and cook for 40 min. Check if brownies are done by inserting a toothpick in the center.