Some of my earliest memories are in the kitchen. I was blessed with a stay-at-home dad with infinite patience and an affinity for baking. I can so clearly remember standing at a chair at the counter, fighting with my sister over who got to crack the eggs in or whose turn it was to stir. Dad was smart. He had a way of picking recipes that gave us equal opportunities for all the coveted tasks. I learned so many lessons - math for the measuring, patience in waiting for that wonderful treat to bake and then cool. I’ll never forget the joy of licking off the fudgy chocolate from the beaters, or getting the last lick out of the bowl.
The vast majority of what I eat these days is healthy, and I’m no stranger to healthy baking and desserts. But if I want brownies, there’s only one thing that will do. No black beans, no healthy substitutes, just plenty of butter and sugar. Though I know he got the recipe out of an old cookbook, these will always be “Dad’s Brownies.” I’ve eaten my fair share of brownies, but these will always be my favorite.
There is certainly a little more work involved than for a box of brownies, but I will always argue the extra effort is well worth it. If you’ve ever been scared off by scratch baking, start here. These brownies are fool proof. They’re dense, fudgy, and just the right amount of chocolate.
It’s hard to make these without being flooded with memories of my dad. It’s one of the first recipes I made with my own son, and I cherish those moments with him!
2 oz unsweetened or semi-sweet baking squares (I typically use Baker’s brand)
1 stick butter (I prefer unsalted for baking, but salted works, too)
1 cup sugar
1 tsp vanilla
⅔ cup flour
1 teaspoon baking powder
¼ tsp salt
Preheat oven to 350℉. Grease an 8x8 baking pan with butter or shortening. Lightly flour and set aside.
Over medium low heat, melt butter and chocolate in a medium saucepan, stirring constantly. Once melted, set aside to cool.
Once chocolate has cooled (usually 10 minutes), mix in sugar and vanilla with a hand mixer or whisk. Add eggs one at a time, mixing thoroughly after each egg.
Add dry ingredients to the chocolate mixture and stir until combined. Pour batter into prepared pan.
Bake for 20 - 25 minutes, until center is set and a toothpick or fork comes out relatively clean. Remove from oven and let cool before cutting. Store brownies covered at room temperature for 2-3 days.
Baking time will vary, depending on your oven, pan, and preferred doneness. I like them on the fudgier side, so I tend to take them out early. I would start checking at 20 minutes, and go from there.
Recipe can be easily doubled and baked in a 9x13 pan. Baking time will be 25 - 30 minutes.
I’m a brownie purist, but feel free to add any mix - ins you like: nuts, chocolate chips, etc.