A simple but well-made pan of brownies is just as thoughtful a Valentine’s present as a box of the most expensive chocolates, particularly if you bake them yourself. Almost anyone can bake a nice pan of brownies. Just follow these simple instructions… buy a box of 
Baker’s or Nestle or other brand of unsweetened baking chocolate squares in the baking supplies section of most good groceries. Unwrap 8 of the squares or sections of chocolate and place them in a pot with 1 and ¾ cup of butter and melt this over low heat; turning off the heat as soon as the chocolate is melted. Allow this mixture to cool for at least 20-25 minutes if in the tropics, possibly less in cooler climates. I read somewhere that if you pour a very hot chocolate mixture into the eggs/flour mixture the brownies can turn “cakey†rather than dense and intense. Then in the mixing bowl of your electric mixer, beat 6 large (I find 7 Filipino eggs) eggs which are at room temperature (not straight out of the fridge) and add 4 cups of white sugar (yup, that’s a lot) and 2 teaspoons of good vanilla extract. Add two cups of all-purpose flour and when it is all blended, add the cooled chocolate mixture. Add chopped walnuts or pecans if you like and bake in a 350 degree oven for roughly 30 minutes or just a little dough comes out on the toothpick if you test the brownies by piercing them with a toothpick. Do not overcook.
Cool on a wire rack and serve still warm if you want; great with vanilla or chocolate ice cream. The proportions to this recipe can be found on the back of the box of unsweetened 
baking chocolate; but the way I prepare the batter for the brownies is a little different. In the past 2-3 months I have made several dozen pans of brownies – for parties, wakes, gifts, school events, relatives, etc. Instead of just making the plain version, which is still the house and the Kid’s favorite, I have tried to add shaved chocolate, chocolate chips, chopped figs, melted white chocolate and different kinds of nuts. The brownies with figs were interesting but not quite a total hit. The brownies with melted white chocolate coaxed into a fancy design looked great and tasted pretty good as well. However, I still like the combination with walnuts, pecans or lately with macadamias… whatever the “mix-ins,†homemade brownies are never short on takers in these parts…and the smell of brownies baking is reason enough to make them!
13 Responses
Brownies/blondies and a cold glass of milk, to me, is probably the most comforting of all food combinations I enjoy, My favorite mix-ins are: caramel chips, Skor toffee bits, cream cheese, and Reese’s peanut butter cups. Not all together, of course.
Sometimes to cut down on the sweetness, I would make mint or orange versions. There’s a nearby coffee bar that makes Ovaltine brownies (served alongside Ovaltine lattes) and Nutella brownies that are just yummy!
i also have been making these brownies from scratch, my kids knows the difference if i just made it straight out of a box.. i love thick fudgy brownies with lots of walnuts on it.. oooh, i can just imagine me infront of the tv with a tall glass of cold milk, several slices of brownies and a romance movie.. haay.. it’s so comforting..
My friend taught me an easy way to frost brownies – mint chocolate flavor. While brownies are cooling, put Andes chocolate mint pieces on top. Spread as the pieces soften.
This may seem strange but I have never in my life been able to produce a decent batch of brownies. They always come out too cakey or too moist and raw in the middle. Which is why for years I’ve always relied on those brownie mixes they sell in the grocery. Your recipe sounds like a good one to try. =)
My brownies always end up thick and fudgy, with tons of walnuts or pecans for crunch. They seem to get better after a couple of days too, eaten with a cold glass of milk. Great comfort food and easy to make.
MM, how did you make those nice white swirls on the right photo?
I miss the No-Bake Fudge Brownies sold a few years ago
When I make brownies I use small greased baking pan 6 x 6 for even baking lined with greased and floured foil that overhangs around the edges for easy handling when done. I keep the baked brownies at least 12 hours in the refrigerator before cutting it to firm it and keep its shape. Dulce de leche is a great topping for brownies too.
Hi MM, Have you heard of the baker’s edge pans? It’s a brownie lover’s dream(or atleast the edge lover’s dream). I love brownies especially the slightly more burnt edges. Here’s a link to the inventor’s site:
https://www.gildedfork.com/artisancorner/bakers-edge-306.html
They’re for sale online and would make a great gift for brownie makers…maybe you should add this to your wishlist.:)
Was it Alice Medrich who suggested chilling the batter overnight before baking the brownie? It’s supposed to produce a more flavorful and moist brownie. I have yet to try this technique.
MM, I have been baking since I was a child but my brownies always didn’t come out right. Thanks to your tip of letting the chocolate mixture cool before mixing in the eggs, I have just made the yummiest, chewiest brownies ever. Thank you, MM!
sylvia, glad the recipe worked for you…it’s easy and for me, nearly foolproof! Candygirl, not sure who Alice Medrich is but I don’t bother to chill batter overnight, waiting that long to eat the brownies would kill me! :)
please please help me. it seems like i’m nowhere near a “good grocery”. i can;t seem to find baking chocolate and my standby- chocolate lovers- isn’t selling anymore.
can you recommend groceries or specialty stores?
id really appreciate it.
super thanks!