I happened across the cookbook that this Best Brownies recipe is in while Pete and I were on a camping trip years ago. We were on one of our many camping trips in Cape Hatteras with good friends of ours. On one of our daily excursions around the island, we noticed a few cars pulled off the road ahead of us. We decided to pull over and see what the attraction was. My friend and I were pleasantly surprised to see that the owner and chef of a former critically acclaimed local seafood restaurant was holding a cookbook signing. Her restaurant was awarded a Three Diamond AAA rating and was frequently recommended as a destination by Southern Living magazine. Gourmet magazine described her restaurant as the “most satisfying” on the Outer Banks. It was truly a great place to eat. Being at the end of the line afforded us the opportunity to chat without feeling rushed. It turns out she had placed her culinary skills on hold to raise and enjoy her daughter who was about four years old. Most of the recipes in my beloved cookbook were served at her restaurant including this brownie recipe. We enjoyed our time with her and as I walked away with my beloved cookbook I smiled, because I left with much more than just a cookbook.
Now that you know how my favorite Best Brownies recipe was birthed, well, birthed in my collection anyway, I’ll get on with it.
Do you have a favorite homemade brownie recipe? If not this could be it. If you like a soft, chewy brownie with a wonderful paper-thin crackly crust this is your brownie. These are super easy and take no time to prepare. And if that’s not enough your gonna love this – it requires one pot and a baking dish. Okay, maybe you’ll need to throw in a whisk and a spatula, but that’s it. Oh yea, whatever you do don’t over-bake this delicious pan of goodness. The Best Brownies are slightly undercooked brownies.
Best Brownies
Ingredients
- 1 stick butter
- 2 squares unsweetened chocolate (4 small squares are equivalent to 1 square as noted on box.)
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
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Preheat oven to 325 degrees and butter and flour an 8 inch baking pan.
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Melt butter and chocolate squares in a medium saucepan. When melted remove from heat and stir in the sugar. Add the eggs and vanilla and beat well with a whisk. Stir in the flour and salt. Pour into prepared baking pan and bake for 30 - 35 minutes.
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Denise Poole says
September 14, 2015 at 7:13 amHi Kim. I’m from South Africa & I love Chocolate Brownies, but don’t understand the ‘Unsweetened Chocolate’ amount/ratio to use in this delicious looking ‘BEST BROWNIES’ recipe. Can you explain or advise me how much Chocolate to use….perhaps in grams or something equivalent please? Many thanks. God bless. Regards Denise ?