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In my never-ending quest to become closer to my late grandmother, I wanted to try a chocolate brownie recipe from her cookbook. Scratch brownies are my favorite, especially if they’re gooey. Edge pieces are not my favorite! Give me the middle! The recipe I found calls for cake flour, which I assumed would make these brownies more cake-like, which I love. This recipe did not disappoint. It was the perfect mix of chocolate and gooey-ness. I posted a picture on my personal Facebook page and several people requested the recipe. I promised them that I would share it on my blog.
One thing that I had to figure out is how much chocolate to put in. The recipe calls for two squares of chocolate. Until a few years ago, Baker’s Chocolate came in squares that were equal to one ounce each. They now come in squares that are equal to ¼ ounce each so four squares are equal to one ounce. I’m glad that I knew they had changed their bars. My brownies would not have been chocolatey enough. Instead of two squares, you actually need eight.
I made these during Quarantine 2020, so it was hard to find cake flour. I had all of the other ingredients. The first store I ordered from was out of cake flour by the time my grocery delivery was filled. My dear husband had to venture out to the grocery store down the street to grab the cake flour for me. He was able to snag the last box on the shelf.
The recipe calls for nuts. I don’t like nuts in my brownies most of the time, so I left them out. They were fine without nuts, but you can add them if you like.
This recipe said it took 15 minutes to cook but I found that it took 25 minutes. It calls for a shallow pan and I used a deep 8×8 pan so that may be why. I would start with 15 minutes and then check it every couple of minutes until a toothpick comes out clean. When you’re finished, take a picture, and share it with me! I’d love to hear your thoughts.
- Double Boiler
- Flour Sifter
- Egg Separator
- 2 Ounces Baker's Chocolate 8 Squares
- 3 Eggs Separated
- 1 Cup Sugar
- ½ Cup Cake Flour
- 1 Cup Chopped Nuts Optional
- ⅛ Teaspoon Salt
- ½ Cup Butter
- Melt chocolate and butter over hot water in double boiler.
- Separate eggs and set egg whites aside.
- Beat egg yolks until light.
- Add sugar, salt, melted chocolate, and butter.
- Stir thoroughly.
- Sift flour.
- Measure flour.
- Add flour and nuts (optional).
- Stir thoroughly.
- Beat egg whites until fluffy.
- Fold egg whites into mixture.
- Pour into shallow, well-oiled pan. If you prefer thicker brownies, use an 8×8 pan with high sides.
- Bake at 375° for about 15 minutes or until toothpick inserted into the center comes out clean.
- Cut into squares.
- Remove from pan.
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