I’ve been making these since the late ‘80s – I got them out of a long forgotten cookbook (“All-American Brownies” is all I can remember…). They’re incredibly easy to make and they never fail to impress.
Ingredients
- 4 oz. (1 stick) butter
- 2 oz. unsweetened chocolate (100% cacao, I usually use “Bakers” brand)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs (lightly beaten)
- 1⁄2 cup white flour
- A pinch of salt
Preparation Instructions
- Preheat oven to 350°
- Melt the butter and chocolate over a low flame, stirring continuously
- Stir in sugar and vanilla
- Stir in eggs
- Stir in flour and salt
- Pour into greased 8” pan or my favorite: 2 x silicone muffin pan (6 cavities each, 2 3⁄4” x 1 1⁄4”)
Bake for 25-30 minutes, let cool before cutting or removing from the pan.
Metric Update
Here’s an update for those of you who prefer to work in metric. Besides converting units, it may also be necessary to adjust for the percentage of cacao in the chocolate. I can’t find 100% cacao chocolate here in Ireland and tend to use baking chocolate that is 72% cacao.
Turns out it is safe to assume the baking chocolate you do find is essentially just sugar and cacao and do a little math to adjust the proportions.
| Imperial | Metric | |||
|---|---|---|---|---|
| Chocolate % | 2 | oz | 57 | gr |
| Butter | 4 | oz | 113 | gr |
| Sugar | 1 | cup | 200 | gr |
| Eggs | 2 | 2 | ||
| Vanilla | 1 | tsp | 6 | ml |
| Flour | 1/2 | cup | 63 | gr |
| Temperature | 350 | °F | 177 | °C |