I have been eating and baking these brownies for decades. My Aunt Norma is a most special person in my life… and so are her fudgy brownies!
Aunt Norma’s BrowniesBy Ellen Gutman Chenaux
- 4 sqaures Bakers' unsweetened chocolate
- 1/2 lb. butter
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup walnuts, coarsley chopped
- 1 cup raisins
Preheat oven to 350 F and grease a 9×13-inch pan. In a large bowl, melt the chocolate and butter together over hot water (or carefully in a microwave).
Scrape the chocolate-butter mixture into a large bowl. Add the eggs, sugar, and vanilla. Blend.
In a small bowl, mix the flour, baking powder, and salt.
Add the dry ingredients to the chocolate mixture, stirring until well-blended. Add the nuts and raisins. Blend
Bake for 30-35 minutes. This is the most tricky part of this easy recipe. For fudgy brownies, do not bake too long. When a tester inserted a couple of inches from the side of the pan comes out clean, with a few chocolate crumbs, the brownies are ready. They will be soft in the center.
Cool. Refrigerate the brownies for at least an hour — to firm them up — until ready to serve. Cut into squares.