Pantry Brownies

A few weeks ago, Corona hit really hard here in Florida so everyone was heavily stocking up on food supplies. I was able to find most things but one thing I couldn’t find was boxed brownie mix. Apparently, that’s one thing (along with toilet paper….) that people must have during a pandemic!

Well, no worries. They did have cocoa powder so I decided to make The Kitchn’s famous pantry brownies. These are delicious chocolatey cakey- like brownies and they hit the spot when I needed them most. Everything but the eggs comes from the pantry – although some would argue eggs are a pantry item too. So, these are easy to make without much planning.

I hope you like them as much as I did!

Pantry Brownies

  • Servings: 16 brownies
  • Difficulty: easy
  • Print

Ingredients

  • Cooking spray
  • 2/3 cup canola or flavorless oil
  • 2/3 cup natural unsweetened cocoa powder
  • 1/2 cup all-purpose flour, plus more for dusting
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3 large eggs
  • 1 1/3 cups powdered sugar
  • 2/3 cup packed dark brown sugar
  • 1 teaspoon vanilla extract

Directions

  1. Arrange a rack in the middle of the oven and heat the oven to 325. Coat a 9-inch square baking pan with cooking spray. Dust the pan with flour, tap out the excess, and set aside.
  2. Place the oil into a microwave-safe medium bowl and heat on low power in 4 to 6 (5-second) bursts until warm but not hot. Add the cocoa powder and whisk until completely smooth and combined. Let sit for 4 or 5 minutes so the cocoa can bloom.img_5439
  3. Meanwhile, prepare the dry and wet ingredients. For the dry – place the flour, baking powder, and salt in a small bowl and whisk to combine; set aside. For the wet – place the eggs, powdered sugar, and brown sugar in a large bowl. (Alternatively, place in the bowl of a stand mixer fitted with the paddle attachment.) Using an electric hand mixer, beat on medium speed until fluffy and lighter in color, 2 1/2 to 3 minutes. Beat in the vanilla until just combined.img_5443
  4. Add 1/2 of the cocoa mixture to the egg mixture and mix at medium-high speed until shiny and fully combined, about 5 minutes. Add the flour mixture to the egg and cocoa mixture and mix at low speed until fully combined. Add the remaining cocoa mixture and and mix at medium-high speed until shiny and fully combined, about 1 minute. Transfer to the baking pan and spread into an even layer.
  5. Bake for 20 to 24 minutes (you can bake for up to 30 minutes if you like a firmer brownie with some crisp edges). The brownies will pull away from the edges of the pan, but a cake tester or knife inserted in the middle will not come out clean. Let cool before cutting into 16 squares. Enjoy!

Recipe from: thekitchn.com

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