Barbara's Brownies From Elegant But Easy Cook
Submitted by mhmartha
Rich, fudgy brownies loaded with unsweetened baking chocolate that stay moist even after freezing. Toss in nuts or chocolate chips if you like, then cut, freeze, and serve straight from the freezer for a crowd.
YIELD
24 servingsPREP
20 minCOOK
40 minREADY
60 minThe name says it all: elegant enough to impress, easy enough to pull off on a weeknight.
Four squares of unsweetened baking chocolate melted with margarine give these brownies a deep, intense chocolate backbone that store-bought cocoa powder just can’t replicate.
The batter stays intentionally wet after baking, which is the secret to that dense, fudgy center that holds up even after freezing.
Toss in chopped nuts, chocolate chips, or both if you’re feeling generous.
Cut them before you freeze, layer with waxed paper, and serve them straight out of the freezer for a cool, truffle-like bite.
Kitchen Tips
- Don’t overbake; they should look underdone in the center when you pull them out
- Cool completely before cutting or the squares will crumble
- Egg substitute works seamlessly here, but 4 whole eggs give a slightly richer texture
- Freeze in a single layer first, then stack with waxed paper for easy grab-and-go portions
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Spray and flour a 9×13 inch pan.
Melt margarine and chocolate together in microwave.
Cream sugar and eggs.
Combine margarine-chocolate with sugar-eggs.
Add vanilla and flour; add optional nuts and chips/bits of chocolate (up to 1 cup each).
Bake for 30 to 40 minutes.
Should be quite wet after baking for really moist brownies.
Cool completely before cutting.
Cut ahead. Freeze.
Place on waxed paper when packing.
Serve frozen or slightly thawed.
Makes 24 or how ever many bite-sized brownies.
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