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January 5, 2012

There must be a zillion recipes for chocolate brownies.  And I have tried about 1/2 a zillion!

My original recipe is from my Mom and it’s probably from one of the older versions of a Betty Crocker Cookbook or possibly from the back of a package of Baker’s Chocolate.  For many years this is the only chocolate brownie I made  ( I was not very adventurous) and it is very good.  My father would make it  on a regular basis, when he was older and had a bit more time  (yes, my Dad baked, one of many talents).  When my children were young and (gasp!) it was difficult for me to bake, he would bring me over a batch.  It was the only brownie my son would eat, he is not particularly fond of chocolate.  I still have a small package of brownies wrapped in aluminum foil in a plastic bag in my silverware drawer,  of the last batch my father made.  It’s a small reminder of how great my Dad was in many ways and how food to all of us was very important when we were growing up. We were ‘foodies’ before the term was ever popular.

But being a bit adventurous,  sometimes results in some fantastic discoveries! Which brings me to the OTHER brownie.

This chocolate brownie is simply decadent.  If you like chocolate, this is the one!  I have served this to guests as the dessert and have added ice-cream, slightly beaten whipped cream and sometimes chocolate sauce.  But you must really LOVE chocolate, it’s intense.

So not to delay you any further, below are the recipes.

Happy baking from my kitchen to yours!

Brownies (adapted from my Mom and possibly Betty Crocker as well)

2 oz. unsweetened chocolate (preferably Ghirardelli or best chocolate you can get)

1/3 cup butter

1 cup sugar

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 350 degrees and spray 8 x 8 inch baking pan with canola oil.

Put flour, baking powder and salt in small bowl and whisk to combine.

Melt chocolate and butter together over a double boiler (put bowl over pan of simmering water) or very carefully in the microwave (starting with 30 second increments).  Let cool for 15 minutes.

Put sugar and eggs in mixer and beat on high for about 1 minute.   Reduce speed to low/medium and add cooled chocolate/ butter mixture.  Gradually add flour mixture until just combined.

Pour into prepared pan, smooth top  and bake for about 20-30 minutes.  Let cool completely before cutting.

This recipe can be easily doubled and put into a 13 x 9 inch baking pan.

How many servings?  That all depends on how you cut them and how you will be serving them.  Ditto for the next brownie recipe.  Small squares are great for nibbling buffet guests and large squares make a great platform for other stuff ( ice creams, whipped cream, etc.) after a sit down dinner.

The Ultimate Brownie (Chocolate Brownie) or the Other Brownie ( adapted from 2 recipes from Martha Stewart Living Magazine)

1 cup butter

1-2/3 cup flour

8 ounces unsweetened chocolate (preferably Ghirardelli or any good quality chocolate)

5 large eggs

1 tablespoon vanilla

3-1/3 cups sugar

1/2 tsp. salt

8 ounces semi-sweet chocolate chips (preferably Ghirardelli or any good quality chocolate)

Preheat oven to 300 degrees.  Spray a 9 x 13 inch baking pan with canola oil.

Melt chocolate and butter together over a double boiler (put bowl over pan of simmering water) or very carefully in the microwave (starting with 1 minute and then going to 30 second increments.  Be very careful, chocolate can burn easily.  Stir thoroughly each time). Let cool for 15 minutes.

In the bowl of an electric mixer, fitted with the whisk attachment (if you don’t have a whisk, regular beaters will do) combine eggs, vanilla and sugar and beat on high for 10 minutes. (Beating the eggs and sugar for 10 minutes may seem excessive but the recipe does not have any leavening included (baking soda or baking powder), so it’s dependent on this aeration to give it a rise.  Not much though, which gives it a very dense texture. (YUM!)

Reduce speed to low and add chocolate mixture until combined.

Gradually add flour and salt, beating just until combined.

Fold in semi-sweet chocolate chips.

Pour the batter (it will be thick) into prepared pan and bake for 30 minutes at 300 degrees.  Increase temperature to 350 degrees, and bake 10 – 13 minutes more until toothpick inserted comes out with slight crumbs attached.  It should still be moist in the center.

Let cool completely and cut into bars of desired size.


7 Comments leave one →
  1. January 12, 2012 11:05 am

    Hello, I enjoy your weblog. Is there some thing I can do to obtain updates like a subscription or something? I’m sorry I am not familiar with RSS?

  2. jensenks permalink
    February 20, 2012 5:46 pm

    I made the first recipe with 12 oz. of chocolate and the brownies were delicious! Thanks! 🙂

    • February 20, 2012 7:06 pm

      That’s amazing!! You made a new recipe! Did you use 12 ounces of unsweetened chocolate?

      • jensenks permalink
        February 21, 2012 11:09 am

        I know you always say unsweetened is the way to go, but I couldn’t get any, so I used Trader Joe’s semisweet and a little less sugar in the recipe. I’m definitely going to try it with unsweetened when I plan further in advance. ❤ chocolate.

  3. February 21, 2012 11:41 am

    Unsweetened chocolate has no sugar in it. It’s chocolate in it’s purest form, and very strong. It’s not very tasty at all, as is, but add sugar and butter and voila! you have the beginning of a chocolate brownie or cake. Give the recipe a try as written with unsweetened chocolate and I will try the the recipe with 12 oz. of semi-sweet and we will compare notes!!

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