After my post of November 10, His Mother’s Brownies, my Sister-In-Law contacted me to let me know she had found a handwritten recipe for brownies that might just be Their Mother’s Brownies! In fact, she had two recipes for brownies, one attributed to her Grandmother, as well.
The recipes seemed similar at first glance, but the mixing methods and ingredient ratios were actually distinctly different. I chuckled to myself that His Mother might have gone through the same dilemma trying to imitate her Mother-In-Law’s brownies! I decided I had to test them.
Today’s post is the official recipe for His Mother’s Brownies. As I was mixing and baking them my husband suddenly remembered watching her make them, and recognized the mixing method. They also passed his taste test.
Note I did not add the walnuts as my husband does not like them. When His Mother made them, she would split the batter into two halves and only put walnuts in one half.
I have never seen a brownie recipe like this before, it is more like a mousse cake. It’s light and slightly chocolatey, equal parts cakey and chewy and not overly sweet.
It has less saturated fat and less sugar, with the differences in ingredient amounts from more traditional brownie recipes (less butter and sugar, more egg). That makes them slightly healthier, so there is no excuse not to indulge!
I halved the recipe for testing purposes, and so I could bake them in the old aluminum pan we’ve always used. The recipe listed here should be baked in a 9 by 13 baking pan, lined with buttered parchment.
4 squares of unsweetened chocolate (I used 4 ounces, check your packaging as some brands no longer provide 1 ounce per square)
1 stick unsalted butter
4 eggs, room temperature
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees Fahrenheit. Prepare 9 by 13 pan with buttered parchment.
Melt butter and chocolate together at low temperature. I used the lowest setting on my microwave in 30 second increments until it was just beginning to melt. You could do it in a saucepan on lowest heat if you wish. Set aside to cool.
Beat eggs for 2 minutes with a mixer or whisk. Gradually beat in sugar, 1/4 cup at a time, beating another 2 minutes after each addition. Mixture should get light yellow and fluffy, and fall from soft ribbons when you lift the beaters.
Stir in vanilla and salt. Then add the butter and chocolate mixture and just stir gently a couple of turns to mix as batter should not be uniform in color (all brown) before you add the flour.
Stir flour in all at once and mix just until all flour is incorporated and batter is uniform in color. Pour into prepared pan. Bake for 20-25 minutes, top should be dull, not shiny.
Remove from oven and let cool. Cut into 2 by 2 inch squares, sprinkle with powdered sugar and serve!
Next test will be His Grandmother’s Brownies, check back soon for details!