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Bottom layer: Brown Sugar Brownies

A chewy recipe based on Patti's at https://hearthandvine.com/
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Servings 16 2"x2" brownies
Calories 132 kcal

Ingredients
  

  • 1/2 C Flour
  • 1/2 tsp salt
  • 1/2 C unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 C butter at room temperature
  • 1 C light brown sugar
  • 1 tsp ground cinnimon
  • 1 tsp vanilla extract
  • 1/2 tsp Almond extract (optional)
  • 2 eggs Large or Jumbo
  • 1/2 C Reese's Pieces or chopped nuts (optional)

Instructions
 

  • Preheat oven to 350F
  • Cut parchment paper to fit the bottom of a 9-inch spring-form pan and spray the sides with a non-stick spray such as Baker's Joy with flour.
  • Mix dry ingredients in a bowl
  • In a separate bowl, cream the butter and brown sugar until fluffy
  • Add eggs to butter/sugar mixture one at a time and mix until blended
  • Add vanilla and almond extract, continuing to mix until blended. Don't over-do the almond extract! It can be overwhelming, but a small amount adds a nice undertone.
  • Add half the dry ingredients to the butter/sugar/egg mixture and blend until combined, then add the second half and continue until well-mixed
  • Finally, add the Reese's pieces (or nuts, if using...) and blend on low speed
  • Place the batter in the prepared baking pan and cook for twenty minutes. A toothpick should come out clean when the brownies are done.
  • Cool for about ten minutes before removing from the pan

Notes

Of course, it's more conventional to fix these in an 8x8 baking pan, in which case you can either omit the parchment paper or, instead, line the pan with parchment paper, making for easier clean-up.  If you line the pan, you can just lift the brownies out of the pan before cutting them.  Here's a video on how to line a baking pan with parchment paper.