Are you craving a rich, fudgy brownie that will transport you straight to the heart of Southern comfort? Then look no further! This recipe, inspired by the queen of Southern cooking herself, Paula Deen, delivers on all fronts. Forget those dry, crumbly disappointments; these brownies are intensely chocolatey, incredibly moist, and utterly irresistible. Perfect for a casual weeknight treat or an impressive dessert for a gathering, this easy recipe is a guaranteed crowd-pleaser. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips (optional, but highly recommended!)
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your brownies release easily and prevents sticking.
- Melt the Butter: In a large bowl, melt the butter completely. Let it cool slightly before proceeding. This prevents the eggs from scrambling.
- Combine Wet Ingredients: Add the sugar, eggs, and vanilla extract to the melted butter. Beat with an electric mixer until well combined and the mixture is light and fluffy. This step is crucial for achieving a tender crumb.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay! Overmixing can lead to tough brownies.
- Stir in Extras (Optional): Gently fold in the chocolate chips and nuts (if using).
- Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean).
- Cool & Cut: Let the brownies cool completely in the pan before cutting into squares. This allows them to set properly and makes them easier to serve.
Tips for Brownie Success:
- Don't Overbake: Overbaked brownies will be dry and crumbly. Start checking for doneness around the 25-minute mark.
- Use Good Quality Chocolate: The better the chocolate, the better the brownies!
- Room Temperature Ingredients: For best results, use room temperature eggs and butter.
- Chill for Extra Fudginess: For an even richer, fudgier brownie, chill the baked brownies in the refrigerator for a couple of hours before serving.
Variations:
- Peanut Butter Brownies: Stir in ½ cup of creamy peanut butter along with the chocolate chips.
- Salted Caramel Brownies: Drizzle salted caramel sauce over the cooled brownies.
- White Chocolate Brownies: Substitute white chocolate chips for semi-sweet.
Nutritional Information (per serving, approximate, without optional additions):
- Calories: Approximately 300
- Fat: Approximately 18g
- Saturated Fat: Approximately 10g
- Cholesterol: Approximately 60mg
- Sodium: Approximately 100mg
- Carbohydrates: Approximately 35g
- Sugar: Approximately 25g
- Protein: Approximately 3g
These values are estimates and may vary depending on the specific ingredients used.
Enjoy your delicious, homemade Paula Deen-inspired brownies! They're the perfect quick dinner dessert or a delightful addition to any gathering. Share your baking adventures with us using #PaulasBrownies! Happy baking!