Unbeatable Brownies
Over 30 years ago, I had a completely different life. Two of my children were still preschoolers, and I worked in an office. I had an outstanding boss, and I never objected to making coffee. Along with the coffee, I often served him what we called “Frank Filardo Brownies.”
When I was baking, the kids were truly excited about the brownies, and knew they’d get some, but I often told them they were for my boss, just so the brownies could make it through the night at our house.
In those days, I used a recipe called “Unbeatable Brownies,” from the Junior League of Rochester, NY’s cookbook, Applehood and Motherpie. I modified it by taking our bottle of Hersey’s chocolate syrup and squeezing it all over the top of the brownies, in squiggles, before baking.
After many years of moves and life changes, these brownies have been prepared with love for so many people! One of the changes I’ve made is to use cocoa powder in place of the baking chocolate. To do this, you need to substitute 1/2 cup of butter and 3/4 cup cocoa powder of the 4 squares of unsweetened chocolate. The recipe says to bake 25 minutes, but I add 10 minutes to the baking time. If you like them fudge instead of cake-like, don’t bake them for the extra time. Use a cake tester to check.
These days, my own kids are far-flung, but my husband and the childcare kids devour these brownies in 24 hours as well.
From the time I got this cookbook until now, I have managed to finish 2 degrees, have an entire teaching career, and move from New York to Michigan.
I use my Kitchen Aid stand mixer for nearly everything I bake, and this is no exception. This recipe says the yield is 3 dozen. That makes me laugh!
Unbeatable Brownies Credit: Pamela B. Mele, Applehood and Motherpie
Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan
Ingredients
4 eggs
1/2 cup butter, melted* this is part of the recipe! NOT A MODIFICATION
2 cups sugar
4- 1 oz squares baking chocolate, melted
1 teaspoon vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped nuts, optional
Beat together eggs and sugar, butter, and chocolate. Add vanilla, flour, baking powder and salt. Keep mixing. Add nuts. Pour into prepared pan. Bake. Cool 45 minutes before slicing.
If you use the butter and cocoa replacement, just remember it’s a cup of butter, not 1/2 cup, total.
