This is my all-time favorite brownie recipe, and interestingly enough, it’s the original. I love the complete and utter disregard for fat and caloric content. Taste is what it’s all about, and these are as good as it gets. Cross my heart.
Here’s the story from my Readers’ Digest Down Home Cooking cookbook:
In the 1897 catalog of Sears, Roebuck and Company, this rich chocolate cookie made its debut – and it has truly been a down-home American favorite ever since. These are fudgey and slightly moist inside.
Chocolate Fudge Brownies
1 1/2 cups (3 sticks) unsalted butter (not margarine)
7 squares (1 oz. each) unsweetened chocolate
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons salt
4 cups coarsely chopped walnuts
6 large eggs
3 cups sugar
1 1/2 tablespoons vanilla
36 walnut halves (optional)
[Prep time: 20 min. / Cooking time: 35 min. / Cooling time: 15 min.]
- Preheat the oven to 325 degrees F and butter a 15 1/2″ x 10 1/2″ x 2″ baking pan. In a small saucepan, melt the butter and chocolate over low heat; cool. Onto a piece of wax paper, sift the flour and salt, then toss with the nuts.
- In a large bowl, with an electric mixer on high, beat the eggs until just foamy. Add the sugar, then the cooled chocolate mixture and vanilla, and beat just until blended.
- Stir in the flour mixture just until it disappears, then spoon into the pan; top with the walnut halves if you wish. Bake for 35 minutes or just until set and a toothpick inserted in the center comes out almost clean. Let cool in the pan for 15 minutes; cut into 2 – x 1 1/2-inch bars. Makes 3 1/2 dozen.
Here are my personal modifications: no walnuts; forget about sifting flour and salt on wax paper – just dump them in a bowl; shave about 3 minutes off of the cooking time.