This recipe is from the post: This, that and the other…
A moist and fudge like brownie recipe adapted from the Boston Cooking School cook book. Warning! It’s very difficult to eat just one.
Makes 16 Brownies
1/2 stick unsalted butter (4 Tablespoons)
2 squares Bakers unsweetened chocolate (2 ounces)
1 cup granulated cane or white sugar
1 pinch of kosher salt
2 eggs, unbeaten
1/2 cup flour
1/2 cup chopped walnuts or pecans
1 Teaspoon good vanilla extract, Madagascar bourbon is recommended
Melt the 1/2 stick of butter and 2 ounces of unsweetened chocolate together in a small pan, stirring frequently and don’t let it burn. Take it off the heat. Stirring between each addition, add 1 cup sugar, a pinch of salt, two eggs, 1/2 cup flour, 1/2 cup chopped nuts and 1 teaspoon of vanilla. Butter a 9″ square pan, cut wax paper to fit the bottom and butter the paper, too.Pour the brownie batter into the pan and spread evenly. Bake at 325 degrees for 30 minutes, or until the brownies are firm, dry and cracked on top, but not burned on the edges. Remove from the oven, run a table knife around the edges of the pan to loosen the brownies, then invert them onto a cooling rack. Remove the wax paper carefully and allow them to cool completely before cutting into 16 pieces.
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I’m interested to try your adapted version. I recently got the original recipe (I guess) in some Saveur marketing sent to my house. Made them last night after searching for years for a better-than-the-box homemade brownie recipe. I can see the potential but there seemed to be WAY too much butter in the recipe I used. Yours seems more in proportion. Thanks!
These brownies never last and are much anticipated whenever I make them. I hope you’ll find the same to be true for you, Angie. Let me know how you like them!