"Sunset Potluck Cookbook" - Dark Chocolate Chewy Brownies

Date I made this recipe: August 1, 2009

Sunset Potluck Cookbook – Pride & Joy Recipes You Can Take To The Party by the editors of Sunset Magazine
Published by: Lane Publishing Co.
ISBN: 0-376-02545-X © 1988
Recipe: Dark Chocolate Chewy Brownies - p. 90

I am told these brownies were really good. The reason I say “I was told” is because allergy season has kicked it (it is August, you know) and I really can’t taste much of anything. Phooey. I hate this time of year.

It’s been bad enough that the weather has been sub-par as far as summer goes (cold, cold, clouds, rain, cold, clouds, rain) but to have the pollen come out and slap you upside the head until the first hard frost comes is really too much to bear. All I can say is that the pharmaceutical companies are having at happy dance at my expense.

Anyway…today was the day that Arlene hosted the Ladies’ Lunch and I really wanted to make up for what I considered to be my lousy entry when Vicki hosted the group. We don’t always meet at each other’s home but Arlene and her husband had just moved to a new apartment and last year Vicki wanted to show off her old home (she has since moved) and so there it is. Of course, I’ll be hosting the next one in October and after that I say it’s time to make reservations instead of recipes.

Even though I pulled this cookbook off the shelf some time ago, I was still undecided on what to make right up until liftoff. In the running was an Amaretto Cheesecake but it just took too long to make so brownies it was!

This is one ridiculously simple recipe but very chewy and moist and chocolaty…or so I’m told.

Dark Chocolate Chewy Brownies – makes 12-18 servings

1 cup (1/2 lb – or two sticks) butter or margarine, cut into chunks
6 ounces unsweetened chocolate
2 2/3 cups sugar
4 eggs
2 teaspoons vanilla
1 cup all-purpose flour
1 cup slivered almonds or chopped walnuts

Combine butter and chocolate into a 3-4 to 4-quart pan and place over low heat. When ingredients begin to soften, stir until blended; remove from heat. Add sugar, eggs, and vanilla; beat with an electric mixer until smooth. Blend in flour. Spread in a greased 9- by 13-inch baking pan; sprinkle with nuts.

Bake in a 350 oven just until edges feel firm and center springs back when gently pressed (25 to 30 minutes). Let cool in pan on a wire rack. Cut into bars. (Note: when I say I waited until nearly liftoff, I meant it: These bars were pretty darned warm when I cut into them to take them to Arlene’s. The pan wasn’t necessarily pretty but the taste was great…or so I’m told).