The title says it all. Brownie goodness – yum, yum! These brownies are so good that while I won’t share them with anyone, I’ll share the recipe with you. And if you want to share your brownie goodness? Well, that’s your business.
Moist, rich brownies. The best ever. So moist that you can pick up fallen crumbs with a bigger chunk of brownie. But not off the keyboard.
From The Hungry Hiker’s Book of Good Cooking by Gretchen McHugh. She might not have done [written] anything else, but she did well with this one. My copy of this book is well-worn and stained (I’m a messy cook), but it opens automatically to the brownies recipe. I have made these that often.
- 4 squares unsweetened chocolate
- 1 c. (1/2 lb) margarine or butter
- 2 c. sugar
- 1/4 tsp. salt
- 4 eggs
- 1 1/4 c. flour
- 1 tsp. vanilla
- 1 1/2 c. walnuts, chopped (optional)
- Grease and flour a 9″x13″ pan, and preheat the oven to 375°.
- Melt the chocolate and butter together in a saucepan over low heat. Put the mixture in a bowl and let cool somewhat. (I use this time to gather and measure my other ingredients.)
- Stir in sugar and salt. Add eggs one at a time, mixing thoroughly after each one, but do not beat – this would make the brownies dry and tough. (Ugh)
- Add the flour, stirring only until mixed. Add the vanilla and nuts (if desired).
- Poor into prepared pan and bake for 20-25 minutes. Take the brownies out at the appointed time even if they seem slightly underdone, rather than relying on the “toothpick test” – they should be quite moist.
Now send me a bit of your brownie goodness as an offering and thanks for the knowledge I share.