Introduction: As you all know, my goal is to bake every recipe in the 1996 Betty Crocker Cookbook so here goes lol

Prep: 25 min; Bake: 45 min

Makes: 16 Brownies

*Their all-time favorite brownie btw

Ingredients:

  • 2/3 cup margarine/butter (I did not have that on hand so I did 1/2 cup olive oil)
  • 5 oz unsweetened baking chocolate broken into pieces (I ended up using 2 oz because I was dumb and guessed 5 oz…boy was I off. Oh, I used Bakers chocolate from Giant Eagle)
  • 1 3/4 cups sugar
  • 2 tsp vanilla
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 cup chopped walnuts (I used pecans)
  1. Heat oven to 350 degrees. Grease bottom and sides of square pan, 9x9x2 inches with shortening (I used Crisco)
  2. Melt margarine and chocolate in 1-quart saucepan over low heat, stirring constantly. Cool slghtly.
  3. Beat sugar, vanilla, and eggs in medium bowl with electric mixer on high speed for 5 minutes. Beat in chocolate mixer on low speed (I hand-whisked for 5 minutes). Beat in flour just until blended. Stir in walnuts. Spread in pan.
  4. Bake 40-45 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Spread with chocolate buttercream frosting (I didn’t do that lol). Cut into about 2-inch squares.

Taste: Like chocolate. Actually really good if you put chocolate squares in the batter after you spread in pan. 3 across top and 3 down bottom.

Comment: I got ‘really good’s’ from the court staff. The bailiff asked for the recipe.

Rating: 9/10

Before you say “Bella, they don’t look dark brown enough to be chocolate brownies” well, it was because (as I said before) I didn’t add enough chocolate OK KAREN leave me alone haha! No, but in all serious, read the box or size of the amount of chocolate in the box.