Fiddling with recipes is one of my favorite pastimes. And brownies are one of my favorite foods. So I have spent plenty of time playing with brownie recipes and looking for new ones, in search of the perfect brownie. I’ve gone way beyond basic. I’ve tried adding peanut butter, peppermint, coconut, frosting, nuts…even marshmallows. And I’ve made an important discovery. As yummy as those variations might be, I like the plain ones best. So you can keep your sprinkles, and your walnuts, and your orange peel. Don’t be messing with my brownies.
This is the most simple and wonderful brownie recipe I’ve found. Absolutely foolproof, yielding a rich, fudgy brownie that is just about as perfect as you can get. Every time I make these, the results are delightful. But this time I didn’t make them. My 12 year old daughter, Claire, has become chief brownie maker in our house. In a blind taste test, I would not have been able to tell the difference between hers and mine. I couldn’t be more proud. *sniff*
(from the inside of the Baker’s Unsweetened Chocolate box)
4 squares Baker’s unsweetened chocolate
3/4 cup butter (1 1/2 sticks, cut into pieces)
2 cups sugar
1 tsp. vanilla
1 cup flour
Heat oven to 350˚ (325˚ if using a glass dish). In a large microwavable bowl, combine chocolate squares and butter. Microwave on high 2 minutes. Stir until chocolate is completely melted and all the lumps disappear. Stir in sugar until well blended. Mix in eggs and vanilla. Stir in flour. Spread in greased baking pan. Bake 32 minutes. Remove from oven and cool in pan. Cut into squares and try not to eat them all at once.
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