This is Ben’s mom’s recipe for brownies. It’s a super-easy recipe (you don’t even have to let the butter sit out to get soft). These brownies are addictively yummy, and totally different from my mom’s brownies (I’ll post that recipe soon).
You’re better off to double this and use a 13″ x 9″ pan.
- 2 1-ounce squares unsweetened chocolate
- 1/2 cup butter
- 1 cup sugar (at high altitude, I use 3/4 cup sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup chopped nuts (optional — I left these out)
- 1/2 cup unsifted flour
- 1/2 teaspoon baking powder (the recipe’s high-altitude version calls for 1/4 teaspoon baking powder)
Preheat oven to 350. In a large saucepan, melt chocolate and butter over low heat. Remove from heat and blend in sugar. Beat in eggs, one at a time. Stir in remaining ingredients. Spread in a greased (ideally, a greased, nonstick metal pan — these stuck to a greased glass pan) 8″ or 9″ square pan. Bake 25-30 minutes, until set in center. If you doubled the recipe and used a 13″ x 9″ pan, bake 30-35 minutes. Dust with powdered sugar after the brownies have cooled.