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.
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.