While going through the BHG website, I came across a recipe for brownies in the archives. It had been published 80 or 90 years ago and was mentioned as one that deserved to be revisited. I added it to my ridiculously long list of brownie recipes, put the year 1930 at the top, and filed it away in my computer. When I came across it months later and read through the actual recipe, I was intrigued. I changed a few things to make it even easier and streamlined it a bit to allow for maximum brownie making ease. The result? Super fast, super chewy brownies that can be mixed entirely in one pan on the stove top. Less mess to clean up means more time for actually eating the bars. I find this a highly important part of the recipe. My husband says they are his favorite brownies ever so I have made this recipe a half a dozen times or so in the last 6 months, just to be sure. Oh the things I do for all of you!! And yes, it turns out great every time. Because this only makes a 9X9 pan, I usually save it for a weeknight treat or a last minute dessert for unexpected company. I have other, bigger, recipes for when I am expecting a crowd or need to bring a dish to pass. Like Buttermilk Brownies. I have no doubt these are just the first of many brownie recipes that I will share. But for now, this one is worthy of making soon. Like now. As in, what are you still sitting there for?
One Year Ago: Cherry Hand Pies, Grilled Yogurt Chicken & Oatmeal Cherry Chocolate Chunk Cookies
Two Years Ago: Earth Bread & Banana Bran Muffins
Adapted from BHG
Place a medium sized saucepan over medium low heat and add:
1/2 c (1 stick) of butter
2 oz unsweetened chocolate
Stir gently until completely melted and smooth. Keep the temp low so that the chocolate doesn’t scorch.
Add 1 c sugar.
Stir just until the sugar starts to melt. This makes for a fudgey brownie, but if you want, you can just dump it in and keep going. It doesn’t have to melt. Off the heat, add:
1/2 tsp vanilla
2 eggs, beaten
3/4 c flour
pinch of salt
Stir until smooth and incorporated. Pour into a sprayed 9X9 pan and bake at 350 for 25 minutes. Be careful! Don’t over bake! A toothpick should come out with a just a crumb or two attached!