It is 1ºF out and this week’s first round of snow has just started falling. In the street lamp outside our living room window we can see the snow dusting the street; in the morning it will be ice. The weather isn’t predicted to break for a while. It’s the perfect night for brownies.
Tonight we’re making the brownies I grew up on. My dad and I used to whip these up in the evenings, a double batch so he could take some to work and the family could eat the rest. It’s a great recipe because, as my dad says, “you can mix these up and have them in the oven in under ten minutes.”
Maida Heatter’s All American Brownies:
Over the years Maida Heatter’s careful, often obsessive instruction have been lost, but, the gist of it is still here, and it still works beautifully. I do remember that she recommends pressing aluminum foil over the outside of your pan, then laying it inside the pan to perfectly line it. You can also just grease the pan without foil.
1/4 lb butter
2 oz unsweetened baker’s chocolate
1 cup sugar
1/2 teaspoon vanilla
1/2 cup flour
pinch of salt
1. Melt butter and chocolate over low heat or a double boiler. Add vanilla and eggs and sugar. We don’t have an electric mixer, but if you had one, you’d use it now.
2. Stir in the flour and salt.
3. Preheat the over to 350.
4. Grease your 8×8 inch pan and pour in the batter.
5. Bake 20-25 minutes. If you’re us, your oven is hyperactive so the trick is to check early and many times. When you check, stick a fork, knife, or toothpick into the middle and if it comes out just a little gooey, then the brownies are done. If it comes out dry, you’ve gone too far.