As I’ve mentioned before, many dishes in my family are named after the person who made it. I never thought about this fact until my sister-in-law joined our family, but it’s pretty obvious after it has been pointed out. Case in point, Anne’s brownies.
Anne is my aunt and a pretty fabulous cook. I have no idea where she originally got this recipe, but it’s pretty similar to the Baker’s Chocolate One Bowl brownie recipe on their box. There are only two small changes.
This recipe got me through my pregnancy with my oldest. I had no idea before becoming pregnant the delight that morning sickness truly is. With my oldest, I was sick every day, multiple times a day, for a long time. I tried everything. Whether due to coincidence, dumb luck, or time, I finally stopped getting sick daily around week 27 when I would have a glass of peppermint tea with one of these brownies every morning. Tea alone didn’t work. Brownie alone didn’t work. The combo = gold. That being said, fast forward two years to my second pregnancy, no luck. With that one I got sick everyday, including my delivery day, in the room before the c-section.
I digress.
These brownies are delicious. I prefer them with powered sugar sprinkled over the top. The men in my house like them naked. I choose to allow it. Pick your battles and all. They only last for about a day around here, so dive in and enjoy some today.
- 4 oz Baker’s unsweetened chocolate
- 6 tablespoons butter
- 6 tablespoons Crisco (This is a change from the original recipe from Baker’s. It calls for 3/4 cup butter.)
- 2 cups sugar
- 4 eggs (Baker’s recipe calls for 3 eggs)
- 1 tsp vanilla
- 1 cup flour
- You can do 1 cup of chopped nuts, but we don’t do this.
Melt the chocolate with the butter and crisco. While that melts, put the sugar into a bowl. Mix in each egg, one at a time, until the mixture is a pale yellow. I then mix on medium speed for about 2 minutes. Add the vanilla. Slowly add the flour. Then, pour in the chocolate mixture.
In a 9×13 pan, put foil in so that it overlaps the sides. Spray the whole thing down with cooking spray. Cook for 30-35 minutes at 350. If you use a glass baking dish, like I do, cook at 325 for 30-35 minutes. These are done when a toothpick comes out clean. Feel free to sprinkle with powdered sugar if your household isn’t as picky as mine.
Enjoy!
