This Easy Brownie Recipe is certainly our friends and family’s favorite.
Brownies were created by a chef as a request from Chicagoan socialite Bertha Palmer. She needed a dessert for her lady friends of the Chicago Women’s Club, attending the 1893 World Fair. It should be smaller than a cake, but still keep the same characteristics. Something they could eat with their hands. The chef came up with this cross between cake, fudge and cookie.
I prefer the chewy kind. That’s why when i bake it, I’m careful not to let it become too dry. This recipe is rich but not too sweet. A small piece goes a long way!
- 2 cups semi-sweet chocolate chips
- ¾ cup butter
- ¾ cup self rising flour
- 3 large eggs
- Preheat oven to 350 degrees;
- Place butter and 1 cup chocolate chips in a heat proof bowl;
- Melt the butter and chocolate chips by placing the bowl over a pan with barely simmering water, without letting the water touch the bottom of the bowl. Stir until everything is melted;
- Remove bowl from heat. Stir in the flour and the eggs into the melted chocolate;
- Add another ½ cup of chocolate chips and stir;
- Pour mixture into an 8 inch baking dish greased and floured;
- Sprinkle the remaining ½ cup of chocolate chip evenly over the batter;
- Bake for 25 to 30 minutes, until firm but still moist (I always leave it a little under cooked. The batter still soft, almost like a petit gateau);
- Cool and then cut into squares;
- Serve with a scoop of ice cream or a dollop of whipping cream.
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