Chef Timmy Wu

It may have been 4/20 yesterday, but we don’t smoke. Bwog is already high all the time… on life! Bakers/staffers Sarah Dahl and Timmy Wu wanted brownies, and they made them. The safe way.

We decided to use an old/ancient family recipe from Sarah. After some initial texting confusion (Timmy: We need to bake. Sarah: Yes, before Surf and Turf. Do you have? Timmy: No… I meant actually bake. Baking with Bwog…) we got on our way.

Here’s the recipe, with additions courtesy Timmy and Sarah.

Deep Dish Brownie

Ingredients

• 3/4 cup butter or margarine, melted
• 1 1/2 cup sugar
• 1 1/2 teaspoon vanilla
• 3 eggs
• 3/4 cup unsifted all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Instructions

Blend melted butter and sugar, vanilla, in medium bowl. Add eggs, beat well with spoon. Combine flour and cocoa, baking powder, and salt; gradually add to egg mixture until well-blended. Spread in a greased 8-inch square pan. Bake at 350 F for 40-45 minutes (be careful if your dorm kitchen is salty af! It might be done sooner) or until brownie begins to pull away from pan. Cool, cut into squares.

Timmy via Bwogger Sarah Dahl