Best High Altitude Brownies
Here's a recipe for brownies that is adjusted for high altitude baking at 9000 feet:
Ingredients:
1 cup (2 sticks) unsalted BUTTER, melted and cooled 2 cups granulated SUGAR 4 large EGGS 1 Tablespoon VANILLA extract 1 cup 11.7% FLOUR 1 cup unsweetened COCOA powder 1/2 tsp baking POWDER 1 tsp SALT
Directions:
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
Add in the eggs and vanilla extract, and whisk until well combined.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients into the wet mixture, whisking until just combined.
Pour the batter into the prepared baking pan and smooth out the top with a spatula.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached.
Remove from the oven and allow the brownies to cool completely in the pan before slicing and serving.
At high altitude, it's important to reduce the amount of leavening agents, such as baking powder, to prevent the brownies from rising too much and then sinking in the middle.
This recipe uses less baking powder and adds more flour to compensate. Additionally, because high altitude baking can be dryer, it's important to make sure the butter and eggs are well combined to add moisture to the brownies.
Shown with store bought icing in a tub and caramel drizzle…
The family couldn’t wait for homemade...
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