Grubstake Brownies
"I found this recipe while going through the papers of a relative that passed away, it began with this story: This is the Grubstake BBQ original recipe. Every morning the kitchen staff made a double batch, and frequently a second batch had to be whipped up in the afternoon. The Grubstake was famous for these brownies. I surmise that The Grubstake once a restaurant in California. I made one change to the recipe - which is to use a microwave to melt the butter and chocolate, making it a one bowl type recipe."
photo by Chef shapeweaver
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
24 brownies
- Serves:
- 24
ingredients
directions
- Melt butter and chocolate in microwave in large glass bowl. Let cool a bit.
- Add eggs, stirring with a spoon to break and combine with chocolate mixture (don't beat).
- Add all remaining ingredients except nuts, and blend thoroughly with a spoon (don't use a mixer).
- Add nuts and stir til mixed.
- Turn into a buttered 13x9 baking pan. Bake at 350 for 25 - 30 minutes.
- The hardest part of making these, is it seems impossible to tell when they are done. You really just have to know your oven. I've finally decided it's 30 minutes - I set the timer, when it dings, I take them out - no matter what they look like, and call it done. But your oven might cook hotter. If you like a more cake like type brownie, you can add another egg.
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Reviews
-
Ohhhh, these were absolutely delightful! I couldn't wait until they were completely cooled and ate one anyway...i was glad I followed directions exactly. I thought that 3 cups of sugar would make them too sweet...but like 5thCourse stated...with that good chocolate...it was the perfect combination and the chocolate taste was to die for! This is the taste that chocolate lovers want when they take a bite of a brownie! Made for PAC Fall 2009. -
Woooo! I'm surprised the Grubstake didn't keep this recipe under lock and key forever, it's wonderful! Very gooey, worth using a higher-end chocolate in. I couldn't bring myself to add the entire 3 cups of sugar and was glad I didn't. Thanks so much! -
I made this recipe on 4/12/12 for " Spring PAC 2012 " After reading the other reviews I decided just to use 2 cups of sugar,but other than that the recipe was made just as it was written. Since my SO and I prefer a thicker brownie, a 11 x 9 inch baking dish was used. The bake time was " right on spot ". The taste and texture were pretty good, and had just the right amount chocolate taste. Thanks for posting and, " Keep Smiling :) "
RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
