Brownies: Master Recipe

Here is the recipe for the best, easiest, quickest, and most yummy brownies ever (well, in my opinion). I cannot really credit the recipe to anyone, as it is a universal recipe that has been published in many different places, and no one person can take credit for it. The recipe is so easy, I have it memorized even though I don't bake them very frequently.

Brownies

1/2 cup butter or hard margarine

1/4 cup unsweetened cocoa powder

2 large eggs

1 cup granulated (white) sugar

3/4 cup all-purpose flour

pinch salt

1/2 cup chopped nuts or mini chocolate chips (optional)

Preheat oven to 350◦F. Line an 8x8 inch pan with foil.

In a small saucepan over medium-low heat, melt the butter with the cocoa, stirring frequently. Remove from heat and set aside.

In a medium bowl, beat the eggs until frothy. Add the remaining ingredients, but do not stir. Slowly pour the butter and cocoa mixture over the top of the bowl and then stir all together until combined. Spread in prepared pan.

Bake for 25-30 minutes or until the edges begin to pull away from the sides of the pan. Do not overbake. These can be frosted while still warm for a glossier look, or throughly cooled and then frosted.

Paré, Jean. "Brownies." Recipe. 150 Delicious Squares, Edmonton Alberta: Company's Coming Publishing Limited, 1981. 134.