Betty Crocker has nothing, and I repeat nothing, on this brownie recipe. I know that there are irresistable recipes floating around the internet for varieties of the gooey, chocolate favorite, like Dulce de Leche Brownies.
Some people like peanut butter, nuts or marbled cheesecake swirls in their brownies. I like chocolate, straight up, with a side of chocolate. Being my grandmother's favorite brownie recipe, the card its written on has yellowed with age and is so faded you can barely read the loopy cursive handwriting.
I'm convinced that it's the massive amount of sugar that makes these as good as they are. With 2 cups of sugar and a half pound of butter (yes, half pound, it's really 2 sticks but when you say half pound, it sounds like so much more). These brownies are so decadant that you really can't make them too often - they're more of an every-once-in-awhile treat.
Neither Cake Nor Candy Brownies
1/2 lb. butter (2 sticks)
1 cup flour
2 cups sugar
4 squares Baker's Unsweetened Chocolate
1/4 tsp. salt
1/2 tsp baking powder
2 tsp. vanilla
1 cup chopped walnuts (optional; I choose to omit)
1. Preheat oven to 325F. Melt butter in a double boiler or a small saucepan over low heat. Pour butter into a mixing bowl and then using same pan, melt chocolate on low heat.
2. Add sugar to the melted butter and mix well. Add eggs one at a time, beating by hand between each addition. Add vanilla and melted chocolate.
3. Sift flour with baing powder and salt. Add flour mixture to chocolate mixture. Stir in nuts (optional).
4. Pour batter into a greased 13 x 9 pan (or if you like thick, fudgier brownies, use an 8x8 pan).
5. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.