Jim’s Even More Betterer Brownies

Jim's Even More Betterer Brownies
Yields 16
Easy! If you like to bake for cast & crew, this will warm hearts, or promote heart attacks, one or the other... Kidding. Just don't make a meal out of these wonderful wicked mental health treats. Try this once and you'll never want to buy brownie mix in the store again.
Write a review
Print this Recipe
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
170 calories
19 g
39 g
10 g
3 g
5 g
40 g
50 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 170
Calories from Fat 88
% Daily Value *
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 39mg
Sodium 50mg
Total Carbohydrates 19g
Dietary Fiber 1g
Sugars 11g
Protein 3g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 150 grams {3/4 cup} white sugar
  2. 125 grams {1 cup} all-purpose flour [King Arthur Flour]
  3. 30 grams {1/3 cup} unsweetened cocoa powder [Nestle®, Toll House®]
  4. 1.3 milliliters {1/4 teaspoon} salt
  5. 3.75 milliliters {3/4 teaspoon} aluminum-free baking powder [Rumford®]
  6. 61 grams {1/2 cup} chopped walnuts
  7. 51 grams {1/4 cup} semi-sweet chocolate chips [Nestle®, Toll House®]
  8. 2.5 milliliters {1/2 teaspoon} dark vanilla bean powder [Terrasoul Superfoods] (OR 5 milliliters {1 teaspoon} vanilla extract)
  9. 115 grams {1/2 cup} melted and cooled unsalted butter (this should be 1 full stick)
  10. 2 eggs
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9 or 8x8 inch baking pan.
  3. Combine all the dry ingredients in a bowl first: Sugar, flour, cocoa, baking-powder (NOT baking-soda!), salt, walnuts and chips.
  4. Add all the wet ingredients last: Melted butter, eggs and vanilla.
  5. Mix gently until all is well blended.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 20 to 25 minutes for 9x9 inch pan (25 to 30 minutes for 8x8 inch pan), or until it begins to darken or pull away along edges of pan.
  8. Let cool on a wire rack before cutting into squares.
  1. I list the preferred grams & milliliter measurements first, but include US standard volume equivalents in {braces}.
  2. This recipe reveals three of my "secrets". Well maybe not secrets so much as attitudes or expert opinions formed with experience.
  3. Secret 1:Using an accurate kitchen scale to measure ingredients will give better more consistent results. For example, depending on compaction, sifting, using dip & shake vs scoop & swipe volume measurements; There can be a very big difference in variation by measuring flour by volume. If you measure your flour and other major ingredients by weight you can come very close to the same correct amount each time. (I purchased the "Jennings CJ4000 4000g x 0.5g Digital Scale" on Amazon.com for around $26.50 and have been using it regularly - It's been accurate, fast and reliable every time.)
  4. Secret 2: Natural dark vanilla-bean powder (not the light extract sprayed sand junk) is more potent than the usual grocery store vanilla-extract, and it will bring a pleasant unique and unrivaled flavor to your recipes. You may have to buy it online though. I found Terrasoul Superfoods Vanilla Bean Powder on Amazon.com and it is fantastic. (Of course the usual vanilla extract will still work well in this recipe if you can't muster buying and waiting for the powder. 😉
  5. Secret 3: One of the most effective an inexpensive ways to improve the taste of your cookies cakes and muffins is to immediately switch to aluminum-free baking powder and never look back. You won't regret it.
  6. (Baking powder with aluminum salts are heat activated in the oven and have been known to leave behind a kind of "mineraly" or "metallic taste... Read up on it and learn about good old-fashioned traditional aluminum-free baking-powder.)
  7. !!! Note: baking-soda is a different animal than baking-powder - if some other recipe happens to call for baking-soda then that's what you should use - baking-soda... In this recipe we're using baking-powder NOT baking-soda.
Screen Corps http://screencorps.com/


Leave a Reply

Your email address will not be published. Required fields are marked *