Ingredients: |
Ingredients: Makes 16 to 24 two-inch squares
Preheat the oven to 350°F.
If you want chewy and moist brownies, use a 13 × 9 × 2-inch pan; if cakey, a 9-inch square pan. Grease the pan and you can line with parchment paper so it extends over the long sides for easy removal
Melt in : 1 stick (4 oz or 115g) unsalted or unsalted butter 4 ounces (115g) unsweetened chocolate, chopped
Let cool. If you don't, your brownies will be heavy and dry.
Beat in a large bowl until light in color and foamy in texture: 4 large eggs 1/4 teaspoon salt
Gradually add and continue beating until thick: 2 cups (400g) sugar 1 teaspoon vanilla
With a few swift strokes, stir in the cooled chocolate mixture just until combined. Even if you are using an electric mixer, switch to a wooden spoon for this. Stir in just until combined: 1 cup (125g) all-purpose flour
If desired, gently stir in: 1 cup chopped toasted pecans
Scrape the batter into the prepared pan. Bake about 25 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs attached.
Let cool completely in the pan on a rack.
If desired, serve with: Whipped cream or ice cream
My notes: Melt butter with smashed-up chocolate squares in glass container in microwave. Careful so chocolate doesn’t seize up. Cool by setting in cold water in sink.
Mix eggs and sugar in mixer or briskly by hand. The rest of the ingredients are folded together with a paddle or spatula.
Use the larger rectangular pan and don’t overbake since they’re fudgy and soft.
No frosting needed but I sift lightly with powdered sugar when nearly cool. Cut with sharp knife and remove with a spatula. These are the BEST brownies in captivity.
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Personal
Notes: |
Personal
Notes: From “The Joy of Cooking”, my mother’s old cookbook and then mine from 1964. (Wedding gift). It’s a 1931 recipe, later “revised and updated” by many. But why? You don’t mess with perfection.
The only changes I made were in the method as there were no microwaves till the 70’s or so.
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