Repost: Saucepan Brownies

So, I have recently been taking stock of several things on this blog. One of them is the fact that there are several posts/recipes that are incredibly underrated. You may have deduced by the ‘repost’ in the title that this is one of them. The second thing is that I realized just how much I over use exclamation points. But that is neither here nor there…

It is true that as a food blogger, you won’t be able to guarantee that every single recipe you post is going to be a stunner. Some are underwhelming, some are rather ordinary, or some just don’t translate well through pictures and print. I have come to accept this as part of the gig. However, in some cases, as with these brownies, it is just a blatant injustice that this recipe is not more popular.

You can find the original post here. It hasn’t been pinned much and the only comment is from a family member. It is practically invisible amongst all the other recipes on my blog and close to impossible to find out in the world wide web unless you knew exactly where to look.

And I have no idea why.

This recipe can be made in just a few minutes (I know because I timed myself), turns out exactly the same every time (I know because I have made about a bazillion batches), and they are really really good (I know because I have eaten said bazillion batches, at least in part). These are easily one of the most fudgy brownies I have ever had and paired with that crinkle on the top, they are as classic as they can be.

Speaking of classic, my favorite part is that this recipe is adapted from an old Better Homes & Gardens recipe that was originally published in the 30’s. There is a reason we are still baking them today, people! Trust me when I say these just may become your new go-to for a quick chocolate fix. Hopefully, together, we can keep this recipe around for another 80+ years.

Saucepan Brownies
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, about one minute or so. This makes for a fudgey brownie! Turn off the heat and 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! I usually cut them into 16 pieces.