You are free to like this brownie recipe or not, as you please; brownies are a highly personal thing, and subject to much contention. Nuts or no nuts? Cakelike or thick and fudgy? Sweet or not-so? These are a nut-free, dense, slightly sweet version. The recipe is from the back of the Baker’s unsweetened chocolate box.
- 4 squares (4 ounces) unsweetened baking chocolate
- 3/4 cup (1 1/2 sticks) butter
- 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup flour
- Dash salt
Preheat oven to 350 degrees. In a saucepan or in the microwave, melt the butter and chocolate together. Stir to completely melt the chocolate. Dump this into a bowl with the sugar. Beat together until the sugar is dissolved; add the eggs one at time and mix until incorporated. Add the vanilla, then the flour and salt. Pour into a greased 13 by 9 inch pan, and bake for 30 minutes exactly. Do not overbake.
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