My mom told me a while ago this recipe was super easy but I didn’t really listen. Baking + From Scratch = Messy. Time Consuming. And I never seem to have all the ingredients on hand anyway.
So I preferred to enjoy them at her house.
She emailed me the recipe this week and it just so happened I did have all the ingredients in my kitchen. Because last fall during my pie making frenzy I made a French silk pie that called for unsweetened chocolate and when I shopped for the ingredients I failed to write down the amount needed. Thought two boxes would cover my bases. Turned out I only needed a square. Baking details. You have to be so exact.
I whipped up a batch of these brownies yesterday. They honestly took less than 20 minutes! Think this will be my new go-to recipe when an occasion calls for dessert. Like book club night. Dinner parties. Mundane Thursday afternoons.
2 squares bittersweet chocolate (or 6 Tbsp. cocoa plus 3 teaspoons butter)
1⁄2 cup butter (1 stick)
1 cup sugar
2 eggs, unbeaten
1⁄2 cup flour
1 tsp vanilla
1⁄2 to 3⁄4 cup nuts, chopped fine
Melt chocolate and butter in saucepan, getting just warm enough to melt but not too hot. Add sugar, eggs, flour and vanilla. Mix well. Spread in well greased 9×13 pan. Sprinkle with nuts. Bake in oven at 375 degrees for 15 minutes or until toothpick comes out clean and sides pull away from pan. Cut in squares and let cool in pan.
Note: Double the recipe for a thicker brownie and add the nuts to the batter. I like to put in extra vanilla. Powdered sugar? Just thought it looked pretty. I was out of nuts.