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Drop Dead Brownies

From the kitchen of Jane Lizop

Desserts - makes 12 servings

Prep time: 20 mins
Cook time: 20 mins
Rest time: none

7 ingredients

  • 1/2 cup Butter
  • 1 and 1/2 cup Sugar
  • 7/8 cups Flour
  • 3 Eggs
  • 1 pinch Salt
  • 1 teaspoon Vanilla extract
  • 6 ounces Chocolate (dark, 70%)

9 steps

  1. Preheat oven to 355 F.
  2. Melt chocolate and butter together in a bain-marie.
  3. Beat eggs and salt together, until eggs become a little fluffy.
  4. Add sugar and vanilla, and beat some more.
  5. While beating the egg mixture, transfer the chocolate/butter mixture to a cold (room-temperature) water bowl, to cool down.
  6. Add the chocolate/butter mixture to the egg mixture. Do not mix too much - mixture should remain marbled.
  7. Gradually add the flour (sifted is better), making sure not to mix too much.
  8. Pour into greased & floured rectangular brownie pan. (see note)
  9. Bake at 355 F for 17 minutes.

1 comment

Nick says:

NOTE: Mom traditionally used a 9" x 11" pan, which made the brownies rather thin. As a result, they tended to turn into brownie brittle by day 2. I suggest you try using an 8"x8" pan instead, making slightly thicker brownies. Make sure to keep them covered as much as possible after baking to preserve their moisture.

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