Recipe by Sharlene~W
Who is Jane Davis anyway? I have used this quick and foolproof recipe for years and love it! Great tasting traditional brownie that is more melt-in-your-mouth than chewy.
Top Review by dreypie
I, too, clipped this recipe from a magazine years ago and according to my clipping Jane Davis is the owner of a bakery in Evanston, Illinois named Ganauche Ltd. This is an easy-to-make and and even easier-to-eat recipe. It was my first successful from-scratch brownie recipe and I still love it. One correction - in the ingredients you list the amount of flour as 1/4 of a cup. My clipping says 3/4 of a cup of flour is needed.
- 1⁄4 cup all-purpose flour
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup butter or 1⁄2 cup margarine
- 3 ounces unsweetened chocolate, chopped coarse
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1⁄4 cup semi-sweet chocolate chips (or any other chips of your choice)
Directions See How It's Made
- Preheat oven to 350°F.
- Lightly grease bottom and sides of an 8-inch square baking pan.
- Line with parchment paper, letting ends of paper extend above pan on 2 sides; lightly grease paper.
- Mix flour, baking powder and salt (I do it on a small piece of waxed paper so I have less dishes to wash).
- Melt butter in a medium saucepan over low heat.
- Remove from heat and add unsweetened chocolate; stir until chocolate melts completely.
- Stir sugar, vanilla and eggs into chocolate mixture (put it directly into the pan you used to melt chocolate).
- Add flour mixture and chocolate chips and stir until just blended.
- Spread evenly in prepared pan.
- Bake for 20 to 25 minutes until top is firm when lightly touched.
- Be sure not to overbake.
- Cool in pan on wire rack.
- When cool, lift out, holding paper ends, from pan to cutting board.
- The parchment paper should peel easily off before cutting.