I actually had the recipe memorized and would make these often to share with my friends. I got the recipe from an old cookbook that my mother received as a wedding present, I think from my Aunt Laura. I actually still have it somewhere…..the cover is long gone and it has a piece of cardboard wrapped in shelf paper holding it together. Bah, now I have to go find it….. okay! Found it! Here’s a picture:
It even still has flour on it. It’s older than I am (that’s OLD!) and obviously has been used time and time again. In fact, it was one of the first cookbooks I used and I’ve gone back to it more than any other I’ve had since. (Especially the “chafing dish cookery” chapter….not.) It has all kinds of handy meal plans and charts and some hilarious recipes (Liver Columbus casserole anyone? Or Rabbit Scramble? Sure, I’ll just put some here beside your tomato aspic…) It was the cookbook I used to bake cookies and banana bread… where I learned to make Hollandaise sauce, Caesar Salad, scalloped potatoes, Shrimp Creole and so many other things.
So what I’m getting at is that I’ve used this cookbook for many, many years… made a bunch of things out of here and used it to concoct my own creations…
Okay, so, brownies. You’ll notice there isn’t any baking powder or soda in these. Why? because I like fudgy brownies. If you must, 1/2 tsp baking powder but then you’re going to lose all that delicious fudgy goodness. Just sayin’
- 2 squares unsweetened chocolate (you can sub 3 level tablespoons unsweetened cocoa powder and 1 tablespoon butter, margarine or shortening for every 1-ounce unsweetened baking chocolate. Works out the same…)
- 1/2 cup butter or margarine (I prefer butter as it is delicious, but vegetarians can use margarine and they’re just as good)
- 1 cup sugar (I have used both brown and granulated… really does not make much of a difference.. I think brown adds some caramelly flavour)
- 2 eggs, well beaten (use an egg substitute to make this vegan!)
- 1/2 cup sifted all purpose flour
- 1/4 tsp salt
- 1 tsp vanilla
- 1/2 cup chopped nuts (if you are into that sort of thing. I am not)
Heat oven to 400°F. Grease a 8″x8″ pan. In the microwave, melt chocolate – put squares and butter in microwaveable dish and put on medium high heat for 60 seconds. Then do another 30 seconds if not melted etc… but be careful, chocolate burns quickly! (So I was making these during the 70s and was doing the double boiler method on this step, but whatever…)
Add sugar, eggs… then the rest of the ingredients and stir well until mixed. Sprinkle nuts on top if you’re into that sort of thing. Pour into baking dish and bake 15-20 minutes or until a toothpick in the centre comes out clean. Let cool and cut into squares and enjoy!
**The most important thing about this recipe is wait until they are cool… especially good and fudgy if refrigerated (why is there a “d” in fridge but not in refrigerated?). They just don’t taste as good warm. :S I made these this week and had a lot of compliments. 🙂
Also, during this post I figured out how to make the degree symbol. ° <– you press the ALT key and press 0176 in case you were wondering. You’re welcome.
Note: I made a vegan and low sugar version recently which turned out resonably well! I used margarine instead of butter; for the eggs, I used the flaxseed and water method in this article; I substituted 1/2 cup applesauce for half the sugar… (I made another version using sugar substitute and they turned out super dry and MTG said the sucralose/Splenda did not agree with him…).. oh, and I used 3 tbsp cocoa and 1 tbsp margarine for each square of chocolate. Then added a couple more tablespoons of cocoa.
I will tell you this. Because baking is basically chemistry, sometimes substitutions don’t work well, so play with them until you find one that suits your tastes.. this version I had to cook about 15 minutes longer and then had to cool off completely in the fridge. Very fudgy, but a wee bit oily (margarine). I will continue to work on these! LOL.