Luscious Scratch Brownies

Rich moist Luscious Scratch brownies made from scratch with espresso powder for an extra dose of delicious.

I rarely make brownies. Over the decades of baking in my kitchen, cakes, brownies and ice cream have been off my to do list; except for the occasional indulgence with a cake or brownie mix…cringe. Yep! I used to do a LOT of baking and cooking from boxes. Cakes, brownies, dessert bars, muffins, rice mixes….all very convenient and pretty tasty too!

Nowadays…I’m weaning myself off boxed mixes. Anything that has indecipherable ingredients in a box is no longer welcome in my kitchen. Except by guests, at potlucks, of course. I’m not going to kick your offerings off my table just because they come from a box! I will say though, Cooking brownies from scratch is WAY healthier, and much better tasting than throwing together a pre made mix with some oil and eggs. And it takes almost no more time!

So the reason for this rant is to let you know I’ve been on the hunt for quite a while for a REALLY good brownie recipe so I can make them, occasionally,  from scratch. I found one in the strangest place! I recently purchased  a Cuisinart Ice Cream maker. It came with a recipe book. And THIS amazing brownie recipe was used as a base for strawberry ice cream bon bons. I tried the bon bon recipe…. and it was really good. But so ugly I can’t put a decent picture up here. I’ll keep trying. The brownies, however, are stellar! 

I have made these three times now, for different reasons. Lately for my Strawberry IceCream Cake. These brownies are the crust! So mouth wateringly delicious. Can’t tell you. You must make these!

I suggest you make these brownies in a shallow pan or  in a 9 x 13 inch pan. NOT a square, deep pan. That was what I did or my second attempt at brownie perfection. Not a success. This recipe is designed for a thin brownie. Not a thick one.

With that word of caution, I will leave you to it. Enjoy!