I love chocolate and if I ever suffer a heart attack... these brownies will be mostly to blame...
It's hard not to just schlurp up the batter when they are in this stage because they smell so good.
These are the secrets. The Semi-Sweet Baker's chocolate makes them a milk chocolate brownie... and almost anything worth baking deserves really good Mexican Vanilla... I like this kind pretty well and it's available around here, which is important. I consider this batter the background and sometimes I have them plain....
... and somtimes I add a ton of junk in... like this batch has walnuts and Guittard chocolate inside. Mint is also good. Mint frosting is good. Light frosting with a toasted almond on each tiny square makes them fancy for parties. This is an 8X8X2, but the recipes doubles easily for a 9X13. We forgot we were putting these on the blog and took some bites first before we took the picture. Ooooops. The recipe...
1/2 cup butter
2 squares semi-sweet chocolate
1 cup sugar
2 eggs
1 tsp. good Mexican Vanilla
3/4 cup flour
Melt butter & chocolate over low heat. Stir in sugar, eggs and vanilla. Stir in flour. Spread batter into greased 8X8X2 baking pan. Bake at 350 degrees for 30 min. (the time is going to depend on your oven... don't over bake)
It's a simple recipe. Little c can pretty much make them herself after helping me make two big batches for a church social tonight.
