This recipe was sent to me by Kristin who works for The Tennessean. Not long ago, they asked readers to send in brownie recipes. After the recipes were tested and photographed, staffers were invited to eat all the brownies. Kristin said that these brownies, which were submitted by Wanda Brown, disappeared first.
I liked the way Wanda introduced and wrote the recipe, so I’m pasting it below as she wrote it. Without Wanda there to answer questions, I had to figure out a few things myself. Notes are at the bottom.
I’m Wanda Thompson. Born in Nashville, living in Franklin, Tn. . Growing up in a wonderful, traditional Southern family, full of great cooks, I quickly learned from my mother, and both grandmothers, that sometimes you follow a recipe, other times make it your own. Being a dessert lover, I’m constantly experimenting, especially with anything CHOCOLATE ! I couldn’t resist entering your “Brownie Recipe” Contest. This is a Favorite of mine.
Hope you enjoy it too !
RICH & DARK BROWNIES
Preheat Oven 350 degrees. Grease a 12×8 pan.
2 Sticks Butter (8 oz)
4 (1oz) Squares Unsweetened Chocolate
3/4 Cup Semi-Sweet Chocolate Morsels-Chopped
4 Beaten Eggs
2 Cups Sugar
1 Cup Plain Flour
1 Teaspoon Vanilla
1 Cup Chopped Pecans or Walnuts-Optional
Combine the butter and both chocolates in a pan, and slowly melt on top of the stove. stirring frequently.
Separately in a bowl, and using an electric mixer, add the remaining ingredients in the order given. Mix well.
Pour the melted Chocolate into the Bowl, Combining All.
Pour into the greased dish. Bake for 25 minutes at 350 degrees uncovered. Then reduce heat to 325 degrees, cover with aluminum foil, baking 5-10 more minutes (depending on how hot your oven cooks). You want this gooey, but set. Let cool, and enjoy each delicious, RICH bite !
Pan Size: Wanda says 12×8 but I only had a 13×9 inch metal pan and it worked fine.
Covering near end: Cover loosely – not tightly with foil. Frankly, I’m not sure why Wanda does this at all. I think maybe her oven runs hot. I did it anyway.
Butter – I tested with salted butter because I figured that’s what Wanda used. If you use unsalted, you might want to add 1/4 to 1/2 teaspoon of salt to bring out the other flavors.
I like brownies with a crusty, crinkly top, so I beat the eggs with an electric mixer until light and fluffy, then beat in the sugar and continued beating for about two minutes. I added the warm chocolate mixture to the fluffy egg/sugar mixture and proceeded as Wanda directed (added dry ingredients). I also rapped the pan really hard on the granite countertop before putting it in the oven. This, as I’ve mentioned, is supposed to bring air bubbles to the top and help with crinkles and cracks. I’m not sure if this is true, but banging the pan on the counter is fun.
Nuts are a great addition to these brownies because they’re on the sweet side. Not in a bad way sweet (remember, they disappeared first), but sweet enough to work really well with a non-sweet component like nuts. Besides, it’s walnut season!