If you’ve ever picked up a bar of Baker’s unsweetened chocolate squares, you’ve probably seen this one. My mom and I have always followed this one religiously, though we sometimes add the nuts and sometimes don’t. I remember countless mornings whipping up a batch of brownies and then begging my mom to put it in the fridge to get it cooled off sooner.
Now, with babies of my own, I make this one with my toddler’s help while I hold his baby sister with one arm. Really, it’s easy enough to do with one hand, until the stove and oven parts, of course.
For years and years, I used a square pan to get the thick, fudgy brownies with the crispy top. Turns out it was too thick for my little boy, so now I use the suggested pan size. It’s still fudgy and crispy on top. And I usually let him pick whatever candy we have and put it on top. Kisses are a favorite, and M & M’s and sometimes Twix. But you’ve got to eat it fast with the Twix, otherwise it gets soft and chewy in an odd way.
First, you need to melt the chocolate and butter together. I don’t have a real double boiler, so I create one with a small pot of water heated to a light boil. While the stove is still on, I place a metal mixing bowl on top. Be careful the bottom of the bowl does not touch the top of the water. You may get an unpleasant surprise.
Into the bowl goes the butter, and the whole package of chocolate. The recipe says unsweetened. I like the semisweet. I often have to tell my son to let it melt a little before stirring. This repeats about half a dozen times or so before I actually tell him he can finally stir. Mostly, I try to let it melt on its own.
Now here comes the first waiting part. You have to let the chocolate and butter cool a little, especially before adding the eggs. Unless you prefer scrambled eggs in your brownies. I won’t judge…
Okay, now that the bowl is warm to the touch, stir in the sugar. Now add the eggs and vanilla extract. My son loves stirring, but he’s only mastered stirring the top. Finally, add the flour. This time I insist on stirring.
This is the fun part. This is when I tell my son to go find some candy. We mix it in, or sometimes sprinkle it on top after pouring the mix into the pan. Either way, this is his favorite part because I always let him have a little piece of candy, too.
Now pour it into a foil lined and generously greased pan. I prefer to use parchment paper when I have it, but foil is fine. Bake in a 350 degree oven. For a 13 x 9 pan, bake 30-35 minutes. For a 9 inch square pan, bake for 50 minutes.
Here comes the second waiting part. Don’t cut the brownies until they are completely cooled. Otherwise it will crumble and turn into a mess.
- 4 oz chocolate, unsweetened or semisweet
- 3/4 cup butter
- 2 cups sugar
- 1 tsp vanilla extract
- 3 eggs
- 1 cup flour
- Optional: about 1/2 cup nuts, candy, chocolate chips, etc.
- Preheat oven to 350 degrees. Line pan with foil and grease.
- In a double boiler, melt chocolate and butter. Cool until warm.
- Add sugar and mix.
- Mix in eggs and vanilla extract.
- Stir in flour.
- Add any extras.
- Pour into pan and bake. 30-35 minutes for a 13×9 pan or 50 minutes for 9 inch square pan.