There is a veritable glut of brownie recipes out there, tailored to fit any one specific requirement – icing topped, cake like, cheesecake swirled, salty-sweet. I am non-biased. I like them all.
However, my wonderful husband prefers the fudge like ones. Exactly like what you get from a box mix, but I can’t bring myself to purchase that. My 3 yr old connoiseur of all things sugar also like the fudgy kind. So I went to the mother of all cookbooks – The Essential New York Times Cookbook by Amanda Hesser.
What got me about this recipe was the introduction. Was first published in the middle of World War II and promoted as a sweet that traveled well in care packages for soldiers.
Make brownies for someone you love. Make them with someone you love – easy recipe to do with your kids.
Modified slightly from Brownies recipe, page 684, in The Essential New York Times Cookbook.
- 3/4 cup semisweet chocolate chips
- 1 stick unsalted butter
- 2 eggs
- 1 cup sugar
- 1/2 cup all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Oven to 350. Butter an 8" square pan and line the bottom with parchment. Make the parchment long enough that the ends stick up out over the edges of the pan so you can easily grasp them and pull out the baked brownies when done.
- In a saucepan over low heat, melt the butter and chocolate. Take off heat to cool slightly once they are both melted.
- In a bowl mix together sugar and eggs until sugar is dissolved. Add chocolate and butter and the rest of the ingredients. Mix well. Pour into pan and smooth top.
- Bake until a toothpick comes out almost clean but not totally. 25-30 minutes. Let cool for a few minutes then pull out using the parchment and put on cooling rack. Once cool, cut into 16 squares.