Forevermama's Heirloom Brownies



"These Brownies have basically become a part of my family. I've been making them since I was about 13 or 14. On one occasion when I was a teenager, I made them in a 9 x 13" pan and while they were cooling I went over a friends house on my street, when I came back about 45 minutes later, the only thing left in my pan were crumbs. My 3 bratty nephews gobbled it all up! Ohh the memories. They derive from a 1954 Sealtest cookbook called "641 Tested Recipes from the Sealtest Kitchens." The pages are yellowed, fraying and falling apart, but I love it so, especially because my sister Edna gave it to me and she has since passed away. These bake beautifully and create a chocolaty crust over the top and a chewy center. It is a basic recipe that surpasses in flavor many other "fancified" brownie recipes I have tried."

Original recipe yields 9 servings
OK

Nutritional

  • Serving Size: 1 (71.3 g)
  • Calories 306
  • Total Fat - 20 g
  • Saturated Fat - 7.7 g
  • Cholesterol - 73.4 mg
  • Sodium - 183.2 mg
  • Total Carbohydrate - 29.5 g
  • Dietary Fiber - 1.1 g
  • Sugars - 22.6 g
  • Protein - 4.4 g
  • Calcium - 33.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees fahrenheit. Butter an 8 x8 x 2" pan.

Step 2

Melt butter and chocolate together over a double-boiler.

Step 3

In a medium bowl, beat eggs well. Add sugar gradually and beat thoroughly until incorporated. Add chocolate mixture and beat well.

Step 4

In a separate bowl, mix sifted flour, baking powder and salt. Add nuts (if using). Stir into chocolate mixture and add vanilla. Mix well.

Step 5

Place in buttered pan and bake for about 25 minutes. Cut into squares while still warm. Makes 9 squares.

Step 6

NOTE: If you want to make it in a 9 x 13" pan, triple the recipe. This I normally do when making it for parties or to feed 3 hungry nephews.

Step 7

Note that the chocolate squares noted in ingredients above are 1 ounce for each square, therefore the total is 2 ounces.

Tips & Variations


No special items needed.

Shadows1

One word: WONDERFUL! I made one small change, I added 5 grams of sifted marijuana flowers and leaves. These are only for me and yes I have a medical card to do this.

review by:
(2 Nov 2022)

Marramamba

Absolutely the best brownies. Thanks for sharing

review by:
(27 Jun 2021)

Mikekey

I am in brownie heaven. Loved the crusty outside and chewy center. I added walnuts, but will try pecans next time. I can see why this is your go-to brownie recipe.

review by:
(2 Apr 2021)

Kerfuffle-Upon-Wincle (KUW)

Cake-like brownies, with toasted pecans. Made as written; baked in an 8x8 Pyrex dish at 325F for 25 minutes. I should have checked them at 20 minutes, as mine were a bit drier than I usually prefer. Will definitely make them again for a shorter bake time. Tagged for Pick Me (and review is late).

(19 Jun 2015)

TexanerinCook

Giving these a high five, these are on my top list for the best brownies, I did double the recipe and stuck some in the freezer, perfect amount of sweetness and chocolate goodness, thank you very much ForeverMama

review by:
(5 Jul 2014)