Red Fife Brownies

October 30, 2019 • 0 comments

Red Fife Brownies
Sometimes a girl just needs a brownie, you know? Moist, rich, and deeply, darkly chocolate, these brownies are the ones to go through life with! I recently changed the recipe to use maple syrup instead of brown sugar and halved the amount too. These are the ones we sell at the Farmer's Market on occasion.
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1 cup of unsalted butter, softened (or oil)
1 cup maple syrup
3/4 cup cocoa
1 tsp salt
1 tsp baking powder
1 tsp vanilla extract
4 large eggs
1-1/2 cups fresh Red Fife Flour
1-1/2 cups semisweet or bittersweet chocolate chips

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Transfer the mixture to a bowl, and stir in the cocoa, salt, baking powder and vanilla. Add the eggs, stirring till smooth. Then add the flour and chips, again stirring till smooth. Spoon the batter into the prepared pan. Bake the brownies for 30-40 minutes, until a cake tester or toothpick poked into the center reveals wet crumbs, but not raw batter. The brownies should feel set on the edges and in the center. Remove them from the oven, and cool completely on a rack.

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