Who doesn’t love a good brownie recipe? About 7 years ago while visiting BSB’s very own Susan at her mom’s house, I was served THESE brownies. Her mom (Thanks, Doty!) made a batch and before our visit was finished, I got the recipe. I have asked for many recipes in my time. And most of them end up shoved in a cookbook, never to be seen again. But THIS recipe…not only is it my go to brownie recipe, it’s also become several relatives’ and friends’ go to brownie recipe.
My favorite things about it?
- It doesn’t require a mixer. It’s easy to mix up the batter with a spoon.
- The recipe makes a good amount of fudgey, delicious brownies. Not too cakey. Not too gooey. And there’s lots of chocolate, but it’s not TOO chocolatey.
- The recipe is easy and adaptable. I don’t often keep bakers’ chocolate on hand, but I almost always have cocoa powder. Using the conversion on the side of the cocoa container, I am always able to easily substitute cocoa. I have also added a little peppermint extract and used Andes mint chips instead of chocolate chips. These simple ingredients make a delicious dessert.
My mother in law (who has adopted this recipe) loves this brownie pan (affiliate) that creates brownies with all edges (for those of you who love the edge pieces)
- 1 cup butter or margarine (2 sticks)
- 4 squares (1 oz. each) unsweetened chocolate
- 2 cups sugar
- 4 eggs
- 1 cup flour
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 6 oz. bag of cholate chips
- 2 cups chopped walnuts (optional)
- Preheat your oven to 350 degrees.
- In a large saucepan over, over medium heat, melt butter and chocolate squares.
- Once melted, remove from heat and stir in sugar. Allow to cool.
- Add eggs, one at a time, until mixture is blended. Use a spoon to mix.
- Stir in flour, vanilla and salt (also add the nuts during the step if you're using them).
- Pour into a greased 13x9 baking dish.
- Sprinkle with chocolate chips.
- Bake for 30-35 minutes.
We hope this becomes your new favorite brownie recipe, too!
Not baking today? Pin this recipe for later!