I’m not a fan of chocolate cake but that does not include brownies.
I like brownies and I especially like the easy, made-from-scratch recipe that I have been using for at least 20 years.
The recipe comes from my copy of the Better Home and Gardens Cookbook circa 1990. I say “my” copy because I also have my mother’s edition from the 1950s. They are different.
So the recipe begins by melting the half cup of butter in the recipe with 2 extra tablespoon and 6 tablespoons of cocoa is a small saucepan. The entire recipe can be made in this small saucepan.
The sugar, eggs, and vanilla are added to the chocolate/butter mixture off the heat.
I ran out of vanilla extract so I scraped the seeds from a vanilla bean and used those instead in the recipe.
I usually bake the brownies in a muffin tin or the above heart-shaped tin for special occasions.
I also don’t put nuts in my brownies but it’s in the recipe.
These brownies are not cakey and they’re not gooey.
They hold up well to ice cream and fudge sauce. I like them because they’re not too sweet.
Do you prefer chocolate or vanilla?