Oh, brownies … served warm or cold, with ice cream or not, they are such a super treat. These ones, from an old family recipe, are thin but super fudgy brownies with a light, crackly top. Heavenly!
This recipe, called Agnes’ Brownies, is adapted very slightly from my handwritten and bound family cookbook. Agnes wasn’t a family member (or, at least I don’t think she was) — she was the local reverend’s wife and probably lived somewhere nearby my family (the church was walking distance from the family homestead).
These were part of last weekend’s bake-a-thon (but don’t worry … this isn’t turning into a sweets or baking blog. It’s just been that kind of week. We’ll be back to savory foods on Monday).
Back to the brownies … If you are shy about homemade brownies made with melted chocolate, you aren’t alone. I was too. But you can’t beat the flavor of a really good unsweetened chocolate (I used Ghiradelli’s Bittersweet Chocolate for these) and the ensuing fudginess.
And here’s a little tip I learned recently: If you want your brownies to look as fudgy as they are, cut them using a plastic knife. It totally works.
- 2 ounces unsweetened baking chocolate, broken into pieces
- ¼ cup unsalted butter
- ½ cup granulated sugar
- 2 eggs, well beaten
- ½ tsp vanilla extract
- ½ tsp baking powder
- ½ cup all-purpose flour
- Preheat the oven to 375 degrees. Spray an 8x8-inch oven-safe baking dish with cooking oil spray.
- In a small saucepan set over low heat, melt the chocolate and butter together, stirring constantly. Once its completely melted and combined, remove from heat.
- In a medium mixing bowl, stir together the sugar, beaten eggs and vanilla extract until combined. Drizzle the chocolate mixture in while continuing to stir.
- Sift together the baking powder and flour and then add to the wet ingredients. Stir until well combined.
- Pour the batter into the prepared baking pan. Tap gently to even out the top.
- Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
- Let cool before cutting into squares.