This old recipe that I found when I was in high school has become a family favourite. It was nestled in the middle of a purple, yellow and white Kinette Cookbook from the 70’s. By the time I moved away from home, the recipe page had become yellowed with use, splotched with butter and sugar and dusted with many layers of cocoa.
I remember baking them for the “box social” that our youth group held around Valentine’s Day. The girls were supposed to anonymously make a decorated picnic basket (or box) filled with food and goodies to share with whatever guy had the highest bid in an auction.
I was always motivated by the chance to be creative so I made an elaborate coat hangar heart covered in taffeta and lace with “Happy Valentines” in calligraphy for the lid on top. I can’t remember if I specifically wanted a special someone to know who made it or not, but when I was done, it would have been obvious to anyone who knew me that I had created it.
I can’t recall what I made for the main course, but for dessert, I had created some mouth-watering brownies. The personal drama that unfolded that evening is another story, but suffice to say, the guy who chose my “box” ended up taking me to my prom.
High school drama and intrigue aside, the simplicity of the recipe belies the delicious versatility of these brownies. I have used this recipe as a staple for a number of variations. Some of them have been included in my e-book 10 Brownie Transformations, which you can get by signing up for my newsletter.
- 1 cup butter, softened
- 2 cups white sugar
- 3 eggs
- ½ tsp salt (may leave out if butter is salted)
- 1 cup flour
- 1 cup cocoa, sifted
- Mix butter and sugar well. Add eggs and mix well again. The fluffier you get the batter at this stage, the airier the final product will be.
- In a separate bowl mix dry ingredients. Add dry ingredients to wet ingredients, mix thoroughly. The batter will be very thick, but spread in a 9x13” pan (not greased) as evenly as you can. Alternatively, you can spoon the batter into mini-cupcake pans for bite-sized brownies.
- Brownies are done when a toothpick inserted in the center comes out clean.
- 9x13” pan - Bake 30-40 minutes at 350°F.
- Mini muffin “bite” size – 4 dozen – 20-25 minutes at 350°F
- - Grease pans or use muffin cup papers
- - Under fill cups as they rise, spill over and spread
- - Let brownies cool before removing from pan – if you try to remove them while they are
- warm, they split in half.
- If you would like to make half a recipe, half everything, except the eggs – use 2 eggs – it will still turn out just fine. Remember to use a 8” or 9” square pan and reduce the baking time by 5-10 minutes.
- Store these in an airtight container for 3-5 days. No need to refrigerate. These can also be frozen in an airtight container or freezer zip-lock bag for longer storage.
If you’d like to see how to make these, you can watch my tutorial on making these brownies below.
I hope you enjoy these moist, chewy brownies as much as my family and friends do. Let me know how yours turn out or if you have any questions or comments below in the comment section.