Directions: |
Directions:Preheat oven to 350º. Line a 13x9 inch baking pan with foil, spray with cooking spray.
Melt the butter and sugar together in a small bowl in the microwave. Cook on high for one minute, stop and stir, cook again for a minute, stop and stir, until the mixture is smooth. Put the chocolate mixture aside and let cool slightly, or the brownies will be heavy and dry.
Beat the eggs, together with the salt, in a large bowl until foamy and light yellow in color. Gradually beat in the sugar and vanilla. Continue beating until thick and creamy.
DO NOT USE THE MIXER PAST THIS POINT. With a wooden spoon, stir in the cooled chocolate mixture until just combined (a few paler streaks are okay). Stir in the flour until just combined, and then gently stir in the nuts, if desired.
Spoon the batter into the prepared pan, smoothing the top gently. Bake about 25 minutes. The edges should begin to show cracks, and the center should be tender but not soupy. Cool in the pan on a rack. Cut into squares. |
Personal
Notes: |
Personal
Notes: The first time I had these was at Grandma and Grandpa Hale's house on Westhaven Lane in Rocky River, when your father and I were dating. The Hales loved to call these Cocaine Brownies to shock people, but the recipe and the name came from The Joy of Cooking, where they first appeared in 1931. My first acquaintance with them was with mint frosting, but frosting a brownie just seems like gilding the lily to me. Never did it. Never will.
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