Read an Excerpt
I have been using this brownie recipe for about fifty years, and we still love it. The deep chocolate richness and light cakey texture are especially appealing. They are not quite as chewy as some other versions, but they are sinfully delicious. My only complaint is that they don't yield enough for a truly chocolate-hungry group. Serve these when the crowd is thin, or make two batches. Makes 12.
2 squares (1 ounce each) unsweetened baking chocolate (do not use sweet or semisweet)
2 large eggs
1 cup granulated sugar
2/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup self-rising flour, sifted
1 cup chopped pecans
Preheat the oven to 350 degrees. Grease an 8-inch square pan.
Melt the chocolate in a double-boiler; let cool.
In a medium bowl, beat the eggs until foamy. Stir in the sugar, chocolate, oil, and vanilla extract. Mix until well blended. Gradually add the sifted flour. Fold in the nuts.
Pour the batter into the prepared pan and bake for 30 minutes, or until the sides come away from the pan. Allow the brownies to cool in the pan before cutting into 1-1/2-inch squares.
Copyright© 1997 by Teresa Pregnall.