I’ve been baking every week for the past month or so and it feels good. My family seems to be on a more even keel these days and it’s been nice to do some things just for fun. These brownies have been a family favourite for over 30 years.
The first few times I made them they were glazed just like the recipe. Then we found Hershey’s raspberry chocolate chips (the factory used to be in Smiths Falls near us but now it’s under new ownership and they grow the ingredients for another kind of brownie) and that was a game changer. After taking the pan of cooked brownies out of the oven I would sprinkle the top with raspberry chocolate chips, return the pan to the oven for 1 or 2 minutes and then spread the soften chips to make an icing. Unbelievable decadence! I don’t think I met anyone that didn’t love them. I loved them and I’m not a huge chocolate fan. That says a lot.
Then, sadly, Hershey stopped making the chips. I bought up as many packages as I could find and when they were gone we had to revert back to the icing in the recipe or sometimes I even just spread regular chocolate chips over the top.
I put pecans in the batter these days. Sarah doesn’t like “waldirts” but is willing to pick them out if I forget. They are almost as good without any nuts at all.
They freeze well (if they make it that long) and can be stored in the fridge should there be any leftovers.
Give this easy recipe a try. A plate of them makes a chocolaty dessert and a package is a thoughtful and delicious gift for anyone in your life.
- Brownies:
- 6 oz. semi-sweet chocolate
- ½ c butter, unsalted
- 1 c all purpose flour
- ¾ tsp baking powder
- ½ tsp salt
- 3 eggs
- 1½ c granulated sugar
- 2 tsp vanilla
- ⅓ c chopped walnuts or pecans (optional)
- Glaze:
- 3 oz semi-sweet chocolate
- 3 tbsp butter
- raspberry extract (optional)
- Preheat oven to 350F.
- Line an 8"or 9"* square pan with parchment paper.
- Melt chocolate and butter over hot water (or nuke on medium for 30 sec shots)
- Sift flour, baking powder and salt together in a small bowl.
- Beat eggs in stand mixer or with hand mixer on low speed. Blend in sugar. Blend in chocolate. Blend in vanilla.
- Stir in flour mixture.
- Fold in nuts.
- *Put batter into an 8"pan for thick brownies or 9"pan for thinner ones.
- Bake for 30 min. Check at 25 min. for larger pan, 30 min for smaller. Top should spring slightly.
- Do not over-bake.
- Cool on rack.
- Melt the glazing chocolate with butter. Spread over cooled brownies.
I baked the brownies in the photo in an 8" square pan.
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