This recipe may have come from a women's magazine about 40 years ago. I thought it was "Katharyn Hepburn's recipe," but when I googled that, the recipes that came up for her recipe have slightly different proportions than this one. I added the reference to using the microwave to melt the chocolate and butter - the recipe pre-dates kitchen microwave ovens.
By the way, I thought this batch needed a little more cocoa; I usually measure the cocoa in a sloppier way which must result in using more cocoa, maybe half cup instead of 1/3 cup. (For the batch in the photos, I used one and one/half sticks of butter total and 1/2 cup of cocoa.)
Deluxe Brownies
Ingredients:
4 squares unsweetened baking chocolate (1 square = 1 oz) OR 1/3 cup to 1/2 cup cocoa plus 4 T (Tablespoons) butter (4 T = one half stick of butter)
1/2 cup salted butter (1 stick) (save the wrapper to grease the pan)
4 eggs
2 cups white sugar
1 cup sifted flour
1 teaspoon vanilla
1 cup chopped nuts (optional)
Preheat oven to 325 degrees. Butter a metal baking pan approximately 8 by 12 (or 9" by 9") or so.
Melt the chocolate squares and the butter (or the cocoa and all of the butter) gently in a small saucepan (or large bowl in the microwave), stirring until smooth. Transfer the butter and chocolate mixture to a large bowl if you used a saucepan.
Beat the eggs well, separately, then add the sugar and then the eggs to the chocolate and butter mixture. (Put the sugar in first just in case you got the chocolate mixture really hot - you do not want to cook the eggs.) Add vanilla and flour and mix with a spoon until smooth. Add the chopped nuts if using.
Spread the batter in the greased pan. Bake at 325 for about 40 minutes, checking center for doneness at 35 minutes by inserting a knife in the center. Brownies are done when the knife comes out clean (not coated with batter) or when the brownies start to pull in from the side of the pan.
Cool in pan; cut into squares. Recipe says it makes 2 dozen, so cut the squares accordingly.
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