This was the brownie recipe my mother always used and she got it from a Hershey's baking chocolate box. It is fast and easy and seems to make the perfect number of brownies for a smallish group of people. That way stale brownies are not a problem at all. They disappear completely in a couple of days. These days I use Sharffen Berger chocolate rather than Hershey's and unsalted butter rather than the margarine my mom always used. The most time consuming part of making these brownies is melting and cooling the chocolate mixture.
Brownies
2 ounces good quality unsweetened chocolate
1/3 cup butter
2 large eggs
1 cup sugar
2/3 cup sifted flour
1/4 tsp salt (use a bit more if you use unsalted butter)
1/2 tsp baking powder
1 tsp vanilla
1/2 cup chopped walnuts
Butter an 8" square pan. Melt the butter (cut in pieces) and chocolate (chopped) over hot water, in a microwave, or over an extremely low flame if your cook top goes that low. Cool the chocolate and butter and add the vanilla. Sift the dry ingredients (except the sugar) together. Beat the eggs, continue beating as you add the sugar in a stream. Stir in the chocolate mixture and then add the dry ingredients. Stir in the nuts. Pour the batter into the prepared pan. Bake for about 25 minutes, until a toothpick comes out mostly clean and the sides pull away from the pan.
Subscribe to:
Post Comments (Atom)
Posts
1 comment:
If in sailing class if one caused any trouble one had to bring a cake to the next class. With an oven we barely know that runs crazy hot, I went with brownies and they were a big hit. Since then I've made it a couple more times. Out here we've found that we have good, but inferior, cooking chocolate, and so I add extra chocolate to get the full flavour. Delicious!
Post a Comment