from Laurie Burrows Grad*
Yield: 32 Brownies
These are my famous brownies. I love to make them and they are so easy. I prepare them in a disposable flexible pan (which I reuse) so that the brownies can be easily tipped out onto a large piece of foil. Freeze or chill them and these fudgy beauties are perfect! Double the batches and load them in your freezer. My grandkids love to top them with powdered sugar from a strainer.
- 12-ounce package real semi-sweet chocolate bits (I like the mini-chips that melt faster)
- ½ pound (2 sticks) unsalted butter
- 1 cup granulated sugar
- 4 extra-large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- Preheat the oven to 350ºF. Generously butter or coat with nonstick spray a 9-inch X 13-inch X 2” baking pan.
- In a non-stick heavy bottomed pan, melt the chocolate and butter together over low heat, stirring often until smooth. Allow the mixture to cool slightly.
- In the bowl of a standing mixer, or in a large bowl with a hand mixer, beat the eggs for a minute until lightly colored. Add the sugar and vanilla and continue to beat for 2 to 3 minutes until smooth.
- Add the chocolate mixture to the eggs mixing until smooth. Add the flour and continue to beat until all the ingredients are incorporated.
- Pour the batter into the prepared pan and bake for 25 minutes, or less according to whether you like them fudgy or cakey.
- Allow them to cool. Cut into squares and serve.
- Add 1 teaspoon instant espresso to the chocolate
- 1 cup chopped walnuts can be added with the flour (make sure no grandkids have nut allergies)
* Laurie Burrows Grad is a cookbook author, television chef, food journalist, and activist/fundraiser for the Alzheimer’s Association. Her cookbooks include Make It Easy in the Kitchen; Make It Easy Entertaining; Make It Easy, Make It Light; and Entertaining Light & Easy. On a personal note, she is the enthusiastic babysitter for her nine-year-old grandson Lucas and his five-year old sister, Georgia.