I’m a purist when it comes to chocolate and this principle applies especially to brownies. Some people like peanut butter, nuts or marbled cheesecake swirls in their brownies. I like chocolate, straight up, with a side of chocolate.
Being my grandmother’s favorite brownie recipe, the card this recipe was written on has yellowed with age and is so faded you can barely read the loopy cursive handwriting, but it’s still clear: these are brownies with no nuts, no frills.
If you’re worried that they’ll be too boring for your unbiased brownie palate, let me convince you that with two cups of sugar and a half pound of butter (which is also two sticks of butter but when you say ‘half pound,’ it sounds like so much more), there is no lack of flavor or decadence in this recipe.
The brownies are so indulgent that they’re squarely a “once in awhile” recipe. You really can’t make them too often…because then, you’ll eat them too often and no, I don’t know that solely from experience, why do you ask?
- ½ lb. butter (2 sticks)
- 1 cup flour
- 2 cups sugar
- 4 ounces unsweetened chocolate
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 4 eggs
- 2 teaspoons vanilla
- Preheat oven to 325F. Melt butter in a double boiler or a small saucepan over low heat. Pour butter into a mixing bowl and then using same pan, melt chocolate on low heat.
- Add sugar to the melted butter and mix well. Add eggs one at a time, beating by hand between each addition. Add vanilla and melted chocolate.
- Sift flour with baking powder and salt. Add flour mixture to chocolate mixture. Stir in nuts (optional).
- Pour batter into a greased 13 x 9 pan (or if you like thick, fudgier brownies, use an 8x8 pan).
- Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.