- 1/2 cup butter
- 3 oz unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 t vanilla
- 2/3 cup all-purpose flour
- 1/4 t baking soda
- 1/2 cup chopped nuts, optional
1. In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool.
2. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating with a wooden spoon after each addition just until combined. Stir in the vanilla.
3. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan.
Yield: 16 brownies
From New Better Homes and Gardens Cookbook
Katie: We had a snow day recently and Gray wanted chocolate chip cookies or brownies. We didn’t have any chocolate chips, but we did have some unsweetened baking chocolate left over from another recipe. I looked in a few cookbooks and found this recipe for fudgey brownies that sounded great! I much prefer gooey brownies to firm ones. We also had some leftover nuts, and I put nuts in half of the brownies. Since this batter was fairly thick, I just spread it in the pan with half no nuts and half with nuts. It worked pretty well, and so Gray got to have brownies with nuts, which I don’t ever make! I got to have my plain brownies too, so it was perfect! Enjoy!
Gray: These were great! They made a really soft brownie and they had a very intense chocolate flavor. I definitely recommend this recipe to all the brownie lovers out there!