Don’t ask my brother Jim for a Brownie. He will give you an ‘E’ cut out of brown paper.

This recipe is from my mother. I think she got it from the Baker unsweetened chocolate box. I haven’t looked recently – it may still be there! She used to make it in a 9×13 pan, so we had thin crunchy brownies. The recipe calls for an 8×8 pan, but I get the best results doubling the recipe and using a 9×13 pan. I have also made a double recipe in a 10×15 pan – still moist but not as fudgy and they cut easier and look neater if appearance is important. If I’m going to frost them, I use the 10×15 pan.

Single batch – 8×8 pan pan.

• 2 squares unsweetened chocolate
• 1/3 cup butter or margarine
• 2 eggs
• 1 C. sugar
• 2/3 C. unsifted flour
• 1/4 t. salt
• 1/2 t. baking powder
• 1 t. vanilla
• 1/2 C chopped nuts (optional) whatever

Double batch – 9×13 pan

• 4 squares unsweetened chocolate
• 2/3 cup butter or margarine
• 4 eggs
• 2 C. sugar
• 1-1/3 C. unsifted flour
• 1/2 t. salt
• 1 t. baking powder
• 2 t. vanilla
• 1 C chopped nuts (optional) whatever

Melt butter and chocolate over hot water or save time and use the microwave.

Beat eggs well, add sugar, beat well again.

Beat in chocolate mixture and vanilla.

Mix flour with baking powder and salt.  Mix into liquid mixture.

Stir in nuts (or chocolate chips or coconut or whatever turns you on)

Spread in greased 8×8 pan for single recipe, 9×13 or 10×15 for double recipe. Bake at 350 for about 25 minutes. The 10×15 pan needs checking after 20 minutes.

Cool before cutting.