Yep, this is it: my mom’s from-scratch brownie recipe. The Holy Grail. I’ve been posting brownie recipes online for about a year now. I’ve made so many new brownie friends, I think now is a perfect time to share it with you. (Mom said it would be okay.) You’re going to love this from-scratch brownie recipe; it’s simple, rich, tender, and extremely addictive.
- 1 c butter or margarine (I use Imperial margarine)
- 2 c sugar
- 1 Tbsp vanilla
- 4 eggs
- 4 ounces unsweetened chocolate, melted (I use Nestle pre-melted Choco Bake)
- 1 c flour
- 1 c chopped walnuts
Cream together the margarine, sugar, and vanilla. (Yes, that’s a ton of vanilla. And it’s worth every droplet.)
Add in 4 eggs and mix well.
This eggy-sugary-buttery batter will look simply hideous. Fear not. It gets better. Melt unsweetened chocolate in a double-boiler (or use the pre-melted Nestle Choco Bake). Add the chocolate to the batter.
After mixing in the chocolate, it will still look rather dreadful. Keep forging forward, for true brownie glory is right around the corner. Next, add the flour.
Stir the flour in completely. Looking better, isn’t it? Just wait until it’s baked and in your mouth. I know a lot of folks are allergic to nuts, so this last step is optional. But I highly recommend going ahead and adding those chopped nuts, kids. And me, well, you know me…I like to toast those nuts for 5 minutes in the oven before adding them to the batter. Mmmm, toasty!
Set your oven at 325 degrees F. That’s a little cooler than most brownie recipes. We’re baking them low and slow, for about 30 minutes. Of course, your baking time will vary depending on the size of the pan, with thicker brownies taking longer. I usually check for doneness with a toothpick inserted into the center; they’re done when the toothpick comes out clean. Remove from oven and cool.
Cut into them. Marvel at how tender they are. You’re drooling. You’re anticipating. You’re hooked. THIS, this very recipe, is what started my brownie obsession at around age 6. Bake it, and you’ll soon understand why. Enjoy your from-scratch brownie recipe, from me and my mom.