High Altitude Brownies

Last summer we moved to a smaller town in southern Colorado so we are now living at 7,500+ ft elevation, quite a change from Texas and quite a bit higher than anywhere we lived in Utah.  I was always skeptical about elevation effecting baked goods but let me tell you, it REALLY does!  I've had to change all of my recipes and I'm still trying to figure out a few.  I am beyond happy to have figured out a wonderful brownie recipe, this results in the perfect mix between fudgy and cakey brownies and are soooo much better than any box mix I have ever tried, and, they are pretty darn easy, enjoy!!

Just before going into the oven...it's so hard to not eat the batter!

High Altitude Brownies:

1 C. all-purpose flour

1 C. sugar

4 Tbsp. baking cocoa

1/2 tsp. salt

1/2 tsp. baking powder

6 eggs

2-3 Tbsp. milk

1 tsp. vanilla extract

1 stick butter

2 C. semi-sweet chocolate chips

-Preheat oven to 375 F & grease a 9x13" pan.

1. In a medium mixing bowl add the flour, sugar, cocoa, salt, and baking powder. Whisk until blended well.  Add the eggs, milk, and vanilla and whisk until just blended.

2. In a small saucepan, on medium heat, add the butter and chocolate chips and melt together, stirring often. Pour into mixing bowl and beat until mixed.  Pour batter into pan.

3. Bake 30-40 minutes, rotating pan half-way through, until a toothpick inserted in the middle comes out clean.  Let cool at least 10-15 minutes before cutting and serving.

p.s. A plastic knife cuts through these like butter! 

Right after they came out of the oven.

My munchkins love these brownies, especially this guy!