Ma Schaller's Famous Chocolate Brownies
8 tablespoons (1 stick) unsalted butter
2 ounces unsweetened baking chocolate
2/3 cup plain cake flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts (optional) (walnuts or pecans are nice)
Adjust oven rack to center position and heat oven to 350 degrees F. Melt butter
and chocolate together in medium saucepan set over simmering water OR in a
2-quart bowl in a microwave on medium power; set aside to cool for about 5-10
Measure flour, baking powder, and salt into a small bowl and whisk briefly to
combine; set aside.
Whisk sugar into cooled chocolate mixture. Whisk in eggs and vanilla, then fold
in flour mixture (and nuts, if using them) until just combined.
Pour batter into greased 8-inch square metal pan, smooth into corners; bake
until toothpick inserted halfway between center and edge of pan comes out with a
few fudgy crumbs, about 20-23 minutes. If batter coats toothpick, return pan to
oven and bake 2 to 4 minutes more. Cool brownies completely in pan set on a wire
rack. Cut into squares and serve. (Pan may be wrapped in plastic, then foil, for
up to 2 days, to preserve moistness, cut and remove brownies only as needed.)
Barb notes: Believe I bake them more like 25 minutes.
Double the recipe and use a 9x13x2-inch pan and bake about 30-35 minutes; not
too long. Test for doneness.
AUTHOR: Lori A