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| I
unearthed this recipe 25 years ago, modified it, and since then I have not
made brownies from a box! It's a quick and easy recipe because the ingredients are staples in my kitchen and I created a routine to reduce the preparation and clean up time significantly. And so "baking brownies from scratch" doesn't require very much more time than starting with a brownie mix. The taste is worth that extra minute or two! I have been generously rewarded as this recipe has become a tradition in my family. My very grown up daughters, Catherine (in photo at age 2) & Elizabeth, routinely make brownies from this recipe. And they are rewarded as their friends dig in whenever they bring out the brownies. Now it's your turn! |
Quick & Easy Brownies |
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| First
. . . Set the oven temperature to 350 degrees (F). Put a stick of butter (equals one half cup) in a medium sized sauce pan on low heat. Grease and flour a 9 x 9 x 2 baking pan. |
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Once
the butter is melted, remove the pan from the heat . . . |
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Pour
into the prepared baking pan and pop it into the oven . .
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| *The original recipe called for 2 one ounce squares of unsweetened chocolate, which I never seemed to have on hand. Or, I would have some in the back of a cupboard but the look and smell was unsavory! I learned that 1 T. oil + 3 T. cocoa is a perfect substitute for one square of unsweetened chocolate. This enabled me to make a batch of brownies on a whim! I hope this substitution helps you with your favorite recipes. | ||||
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