With Valentine’s Day almost here, I have gotten the chocolate out of the freezer to bake. After all, what is Valentine’s Day without chocolate? This was my son’s favorite thing to do for Valentine’s Day. Of course, when he was little, we use to do them in the microwave. That was much easier for him to help with. Safer too!
As he got older we started using this recipe that I had gotten from the Betty Crocker cookbook. This is so good! Rich and moist. It’s the real chocolate. Instead of just nuts, I add a mixture of half walnuts and half raisins. It reminds me of Chunky bars, except a lot easier to bite into. I hope you enjoy the recipe!
Total prep & cook time is about 35 to 40 minutes.
- 2 ounces unsweetened chocolate, chopped
- 1/3 cup of unsalted butter(you can use margarine, but butter is better!)
- 1 cup sugar
- 1/2teaspoon vanilla
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 large eggs, or if you are like me and watch your cholesterol 1/2 cup of eggbeaters
- 3⁄4 cup unbleached flour
- 1⁄3 cup walnuts(optional) or 1⁄3 cup raisins(optional) I have been to use peanuts occasionally.
- Preheat oven to 350°F. Oil an 8 x 8 square baking pan( I use canola spray).
- Melt chocolate and butter size pot. Stirring frequently, until the mixture is smooth. This only takes a few minutes. Don’t leave the pot. The chocolate & butter mixture burns pretty easily.
- Remove bowl from heat. I stir in sugar, vanilla, baking powder, and salt. This helps to cool do the mixture. Otherwise if you add the eggs first, they will cook like scrambled. Been there, done that. LOL!
- The I add the eggs one at a time, stirring thoroughly.
- Stir in flour and beat with a spoon or rubber spatula for a minute or two until smooth and glossy.
- Stir in nuts and raisins.
- Scrape batter into prepared pan and smooth to even it.
- I will bake for 25 to 30 minutes. A toothpick inserted in the center should come out with some thick gooey batter clinging to it. This helps make sure that you don’t have dry brownies.