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brownies

Brownies

The recipe on the Baker's chocolate box says to make these in a 9" x 13" pan, which makes them too thin for my tastes, but I never add nuts, which would add a little volume to the pan. While I understand that some people like nuts in their brownies, I consider that to be a character flaw. I double the recipe and bake in an 11" x 15" pan. If I were making a single batch, I'd use a 9" x 9" pan.

Ingredients

  • 4 oz unsweetened chocolate bar, not cocoa
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs or 4, to make them extra fudgy – I use 7 for a double batch
  • 1 tsp. vanilla I use 2
  • 1 cup flour
  • 1/2 tsp. salt
  • 1 cup nuts optional

Instructions

  1. Spray whatever size pan you've decided on with no-stick cooking spray.
  2. Place the butter and chocolate in a large microwave-safe bowl (I use an 8-cup Pyrex measuring cup).
  3. Microwave on high for 2 minutes.
  4. Stir until the chocolate is melted. You may need to microwave for a little longer.
  5. Stir in sugar.
  6. Blend in eggs and vanilla until combined.
  7. Add flour and salt.
  8. Mix well.
  9. Stir in nuts if you are so inclined.
  10. Spread evenly in the pan.
  11. Bake in 350° oven (325° if you're using a glass pan), for about 30 – 35 minutes, just until a toothpick poked in the middle comes out with a few crumbs stuck to it.