Recipes & Advice
Karen’s Working parent No-Fuss Brownies



Makes 24 brownies.

This is a retro 60's brownie, preferred (13-2) over 'adult brownies' in a taste test done by Marin Day Schools Hills Plaza Dolphin Class, ages 3-5.

Expand/Collapse Ingredient Details

Ingredients

  • 4 ounces SCHARFFEN BERGER 99% Cacao Unsweetened Chocolate, coarsely chopped
  • 2/3 cup butter
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 to 1-1/2 cups flour (use the lesser amount for a moister brownie)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder

Preparation

Preheat oven to 350 F. Grease a 9" x 12" (or 8" x 12") pan

Melt chocolate and butter over low heat in a large heavy sauce pan or Dutch oven. Remove the pan from the heat and mix in sugar with wooden spoon. Crack eggs into pot, add vanilla, and mix (dirtying a whisk is optional).

Gently pour the flour, salt, and baking powder on top of the gooey chocolate mixture. Mix the flour, salt, and baking powder into the flour with a fork without digging into the chocolate.

Grab your wooden spoon and stir everything together just until all flour is incorporated. Do not overbeat.

Scrape the batter into the prepared pan. Bake for 25 minutes (check at 20). Brownies are done when toothpick comes out pretty clean. Cool for 10 minutes in pan, then cut into 2" squares.

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