Brownies

Ingredients

• 8 Tbs butter (1 stick)
• 4 oz unsweetened chocolate (1 bar)
• 400g sugar (2 cups; 350g if using semisweet chocolate)
• 1.5 tsp vanilla
• 3 eggs
• 135g flour

Directions

Preheat oven to 350°F

1. Melt butter and chocolate in a double boiler.
2. Add sugar and vanilla, mixing well. Remove from heat.
3. Add eggs. Keep stirring and they’ll eventually magically mix in.
4. Stir in flour.
   For ultimate fudgieness, mix in as slowly as possible to avoid adding air. For airier brownies, stir as hard as you like.
   According to Dad: "I just kinda poke with the flat part of a rubber scraper, occasionally mixing down the sides or underneath. It takes more patience than I like."
5. Pour into a 9x9 inch pan lined with parchment paper.
6. Bake for 40–45 min.
7. Let cool for a couple hours before lifting out of the pan.

Commentary

• Brownies can be frozen after baking. It's currently unknown what the best timing for this is.
• Original recipe said 3-4 eggs but Dad prefers 3.
• An 8x8 pan also works fine. You might want to up the baking time slightly, and the brownies are likely a bit gooier, but I haven't done a side-by-side comparison.

References

Originally from Grandma with modifications by Dad. The recipe passed along to Dad is unlikely to be the one she really made, but the recipe here has been tested thoroughly.