Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup nonpareils
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Grease a 9x13 inch baking pan and set aside.
3. In a mixing bowl, whisk together the melted butter, sugar, cocoa powder, and vanilla extract until well combined.
4. Add the eggs one at a time, whisking well after each addition.
5. Add the flour and salt, and stir until just combined.
6. Fold in the nonpareils.
7. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the brownies cool completely before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
Makes 12-16 brownies
Nutritional information:
Calories: 350
Fat: 17g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 130mg
Carbohydrates: 48g
Fiber: 3g
Sugar: 36g
Protein: 5g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the salt in the recipe.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder.
- Rainbow sprinkles can be used instead of nonpareils.
Variations:
- Add chopped nuts to the batter for extra crunch.
- Swirl in some peanut butter or Nutella for a different flavor.
- Top the brownies with a chocolate ganache or frosting for a richer dessert.
Tips and tricks:
- Let the brownies cool completely before slicing to prevent them from falling apart.
- Use a sharp knife to cut the brownies into clean slices.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave the brownies for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a sprinkle of nonpareils.
Garnishes:
Top the brownies with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Pairings:
Serve the brownies with a glass of cold milk or a scoop of vanilla ice cream.
Suggested side dishes:
Fresh fruit salad or a green salad would be a refreshing side dish to balance out the sweetness of the brownies.
Troubleshooting advice:
- If the brownies are too dry, reduce the baking time or add a tablespoon of milk to the batter.
- If the brownies are too gooey, increase the baking time or add a tablespoon of flour to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the recipe.
Food history:
Brownies were first created in the late 19th century in the United States. They were originally made with molasses and were called "molasses cakes." The first recipe for chocolate brownies appeared in a cookbook in 1906.
Flavor profiles:
The Nonpareils Brownies are sweet and chocolaty with a crunchy texture from the nonpareils.
Serving suggestions:
Serve the Nonpareils Brownies as a dessert or a sweet snack.
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