I met my best friend in the first grade. So I’ve probably gobbled up dozens of her mom’s brownies over the years. But I didn’t fully appreciate them until last summer when I sat, with my son in my lap, watching as this mom from my childhood stirred and mixed her specialty cocoa confections. Could you imagine finding one of these packed into your lunch box? You’d never put that up for grabs.
Beyond appreciate, I have declared Mrs. Gatti’s saucepan brownies the best straightforward chocolate brownie around. According to a very informal (and unsolicited) taste test, these easy-to-make little squares of bliss have turned even those who aren’t much for brownies into believers too.
Next dinner invite you’ve got dessert covered.
- 4 squares unsweetened chocolate
- 1 1/2 sticks unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla
- 4 eggs
- 1 teaspoon salt
- 1 1/2 cups flour
- (optional: 1 cup chocolate chips)
Grease a 9×13 pan. Preheat oven to 325° for glass pan or 350° for metal pan. In a medium size pot over medium-high heat, melt together the chocolate and butter. Stir continually and watch the heat to avoid burning. Remove from heat. Once cooled slightly, stir in sugar and vanilla. Beat in eggs one at a time. Add salt. Gradually stir in flour until blended. (Optional: stir in chocolate chips). Pour evenly into prepared pan. Bake for 25 minutes. Sprinkle with powdered sugar and watch them disappear. (I like to serve with berries or a scoop of vanilla ice cream).