Prep 7 mins
Cook 30 mins
This is the only "regular brownie" recipe I use anymore. It is from the Baker's chocolate box. My favorite is to frost these with almond-flavored buttercream icing tinted pale pink! Yum! Chocolate and cherries!
- 4 ounces unsweetened chocolate
- 3⁄4 cup butter
- 2 cups sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- nuts (optional)
- In a microwave glass bowl, microwave chocolate until it is melted.
- Stir in all other ingredients.
- Grease a 13 x 9 pan.
- Bake at 325* for 30 minutes, until toothpick comes out clean.
- Do not overbake!
- Frost if desired.
I've made this many times. Very delicious & gooey. The type of chocolate makes all the difference. I used Sharffenberger. I melt the butter in a pot, then turn off the stove and put in the chocolate. The butter melts the chocolate pretty quickly. Problem is that they crumble & fall apart too easily. It's necessary to put parchment paper on the bottom of the pan just to pull them out. I use a 13x9-inch glass baking pan and it takes 45 minutes to cook it. I tested my oven with a special thermometer & it's exactly the right temperature.
This is a great recipe to have because it's so easy and the ingredients are probably in your pantry. I like it best with pecans although I have tried walnuts and almonds on occasion. I do find the 2 cups of sugar to be a bit much and have experimented with 1 1/2 cups of sugar with good results. Better to undercook than overcook this one!