Linda’s Brownies
Submitted by: Linda Baker / Victoria, British Columbia, Canada
Who passed this recipe down to you? My mother gave me the original recipe
Recipe origin: Canada
How old is this recipe? About 50 years old
The story behind the recipe:
The original recipe called for creaming the butter and adding the melted chocolate. I mistakenly melted the butter and chocolate together and ended up with a moist, chewy brownie that's perfect. No icing needed! It can also be adapted to be dairy free, and with any luck, gluten-free. I pretty much always make a double recipe. And sometimes add cinnamon a pinch of cayenne to give it an Aztec-inspired flavour. Mint flavouring could work, too, and perhaps instant coffee dissolved in the melting chocolate/butter.
Ingredients:
1/2 cup butter (coconut oil works, too)
2 oz unsweetened chocolate
1 cup sugar
2 eggs - beaten
1/2 cup flour (less is OK too. I've also used 1/2 rice flour and 1/2 coconut flour)
Vanilla - optional
How to make it:
Melt butter and chocolate in saucepan over med heat, stir and ensure it doesn't burn. Remove from heat and beat in sugar. Then mix in beaten eggs, then flour. Pour into parchment-lined 8" x 8" pan and bake 25 min. Once cool, use parchment to lift out to cutting board, cut into squares. Freezes well. (and quite yummy only a few minutes out of the freezer!) If I double the recipe, I use a 9 x 13 pan, takes about the same amount of time to bake.