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