It is rainy outside as I type this, and today, instead of cookies, brownies sounded like the right treat.
I read a fun post yesterday on the Cutting Edge of Ordinary – Lisa had just picked up two new kitchen gadgets from Jo-Ann’s Fabrics, both useful for cutting brownies. I have been waiting to try my new Edge Brownie Pan, and her post inspired me.
Edge Brownie Pan
Plus, the recipe Lisa uses is the same one that I received from my Grandmother Gladys, and I think my grandmother found the original recipe on the back of the box of Baker’s unsweetened chocolate. I have upgraded to Scharffenberger 99% Cacao chocolate, but the rest of the recipe is the same. Sometimes simple can be better.
Best Chocolate Brownies
- 4 ounces unsweetened chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 cup chopped nuts and/or chocolate chips (optional)
Preheat oven to 350F. Lightly spray 8×8″ square pan with cooking spray.
In a double boiler, melt chocolate and butter. Blend well and remove from heat.
Add in sugar, mix well. Add in eggs, one at a time, beating well after each addition. Add in vanilla. Mix in flour, then add nuts and chocolate chips, if using.
Pour brownie mix into 8×8″ square pan. Bake 30-35 minutes until toothpick comes out with moist crumbs. Cool and cut into squares.
Recipe may also be doubled – use 9×13″ pan and bake 25-30 minutes.
January 26th, 2009 at 3:21 pm
I love brownies. I think they would be my go to dessert if I had to choose something quick and easy.
I’ve been meaning to get one of those pans. The brownie edges are the best part!
January 26th, 2009 at 11:21 pm
I probably should devote a whole post to it – this pan was amazing. Each brownie had at least 2 sides (some very special ones had three) and they were so tasty and chewy. Next plan – lemon bars
January 28th, 2009 at 10:30 pm
I don’t know about this pan….The popularity in our house for brownies is off the charts. However, the gooey middles get eaten as soon as the pan is out… the edges sit awhile. The Ghiradelli Sweetened Chocolate powder has a great recipe, too.
January 28th, 2009 at 10:34 pm
wahoo! Great to know that I can pawn my brownie middles off on you
I will check the Ghiradelli chocolate powder, don’t think I have tried that yet….
May 14th, 2009 at 7:56 pm
[...] Even those among us who are not date fans will find something to love in this bar cookie – dense, sticky bar, with a crispy top and enough powdered sugar to cause a coughing fit. My favorite part are the corners, naturally, and next time I make them, I think I will put them in my new Brownie Edges Pan. [...]