Wednesday, June 24, 2009
For as long as I can remember, my mother has made these brownies for me and my father. A lot of brownies are cakelike and they just cannot compare to this rich, fugelike version. Adapted from the Joy of Cooking, they are THE BEST dessert for when you're having a chocolate jones and she was kind enough to share the recipie with me and let me take pictures of her latest batch.
Mrs. Potter's Brownies
The biggest secret to these brownies is to have all ingredients at room temperature.
4 ounces unsweetend chocolate
1 stick (8 tablespoons) of unsalted butter
2 cups sugar
2 tsps vanilla
4 large eggs
1 cup all-purpose flour
Optional: 1 cup chopped walnuts or pecans. (I usually beg for mine plain!)
Preheat the oven to 350 degrees and grease a metal 9x9 pan.
Melt the butter and chocolate together in a pan or in a bowl in the microwave stirring occasionally so the mixture does not burn or boil. Stir until it is smooth then set it aside until it has cooled completely. Do NOT put it in the fridge.
Once it is fully cooled, mix in the sugar and the vanilla. Once these are well combined add the eggs. Finally, gradually mix in the flour and then fold in the nuts if you are adding them.
Scrape the batter into the pan (it will not smoothly pour in, you will have to scrape it and spread it out) and put it in the oven for 23 minutes or until the center is almost firm when lightly pressedand a toothpick comes out clean. They will not rise up like some brownies so do not be alarmed.
Let cool fully and enjoy! I like mine warm with a scoop of vanilla ice cream, yum!