Homemade brownies are an easy road to scratch baking. Even if you don’t BAKE, you can have a signature brownie recipe that doesn’t start with a mix or need a mixer. We love one-pot brownies for that very reason. Melt the butter and chocolate in a saucepan. Once that’s taken care of, stir in the rest of the ingredients and the batter is ready. That’s it. The texture of these falls in the middle between the dense fudgy style and taller, cakier brownies. Put the nuts on top to brown while the brownies bake, if you like. This recipe makes a nice big 9 x 13 pan so you’ll have plenty for a potluck or to feed the kids and all their friends. Dress them up with ice cream and caramel sauce and you’ve got a fancy dessert. Watch out, this could become your signature recipe. Yet another reason to keep a bag of self-rising flour in the cupboard. Yes, they freeze well. Then you can pull out a few whenever you need a little chocolate hit! Cut them cute and small.
- 1 1/2 sticks butter
- 6 ounces unsweetened chocolate
- 2 cups sugar
- 1 1/2 cups self-rising flour
- 4 eggs, beaten
- 2 teaspoons vanilla
- 1 cup chopped nuts (whatever kind you like--pecans, walnuts, almonds, macadamias, peanuts), optional
Heat the oven to 350 F. Grease a 9 x 13-inch baking pan. Melt the butter in a large saucepan over medium-low heat. Add the chocolate, stirring until melted. Remove the pan from the heat and stir in the sugar, flour, eggs, and vanilla. Pour the batter into the pan and sprinkle the top with the nuts. Bake about 25 minutes, until the sides just begin the pull away from the pan. the center will seem set, but soft. Let the brownies cool in the pan on a rack for about an hour. Cut into bars. Makes about 48 small servings.
If you only have bitter or semi-sweet chocolate in the pantry. Use 8 ounces of bitter or semi-sweet chocolate instead of the 6 ounces of unsweetened and decrease the sugar to 1 1/2 cups.