- 1 cup melted margarine (2 sticks)
- 2 cups sugar
- 4 medium eggs
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa
- 1 teaspoon vanilla
- 1-1/4 cups flour
First off, don't be tempted to put baking
powder or baking soda into this recipe,
thinking I have forgotten to list it above.
This recipe does not call for any leavening
other than the eggs. This is the secret that
makes them chewy and fudgy. There is another
recipe for
Cake Brownies which does call for baking
powder, if that's really what you want.
So, first melt your margarine (I do it in
the microwave). Next get out a large bowl
and combine the margarine and sugar with a
spoon or whisk. Add all four eggs, and beat
the mixture until it is sort of fluffy and
emulsified. Add the salt, cocoa, and
vanilla. Stir up really well. Add the flour.
Stir again until the mixture is thick and
chocolaty. Turn the batter into a well oiled
9 by 13-inch pan. Bake at 350° for 25 to 30
minutes. Remove from oven and cool before
serving. Cut into 32 small squares.
NOTE: These are the richest brownies I have
ever eaten. They do not need any frosting;
actually, it would just be gilding the lily.
They are pretty good with walnuts though. I
add 3/4 cup of home cracked black walnuts in
season, especially during the holidays. If
you do crack black walnuts yourself, be sure
to wear gloves while you do it, because they
will stain your hands for weeks.
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