Committee Brownies

This one goes out to Emily, by request. I call these “committee brownies” because I find that, if I must run regular committee meetings, bringing these brownies gets committee members to attend reliably. Indeed, the best thing to do is to make one fewer brownie than the number of attendees, and let members know there will be some brownies, but probably not enough to go around. That makes people show up on time, if not early!

 

Ingredients:

  • 4 eggs
  • 2 cups sugar
  • 1.5 tablespoons vanilla extract (the real stuff)
  • 2 sticks margarine or butter*
  • 4 ounces unsweetened chocolate* (I use Ghirardelli)
  • 1/2 cup all purpose flour (preferably King Arthur)

(*For dairy-free, use Willow Run margarine and milk-free chocolate)

 

Directions:

  1. Preheat the oven to 350 degrees.

  2. Grease and flour a 9x13 baking pan. (If you’re using a true non-stick pan, you can skip this step.)

  3. Beat the eggs and sugar in a mixing bowl very well, e.g., 3 minutes on a high-speed mixing setting.

  4. Add the vanilla extract and beat 30 seconds more.

  5. In a double-boiler, melt together the chocolate and the butter or margarine. (If you don’t own a double-boiler, just take one big pot, fill with about 2 inches of water, and float a smaller pot in that. Put the chocolate and butter in the smaller pot and cook the double set of pots over medium heat until melted. You can also melt these together in a bowl in the microwave if you stir frequently and watch carefully.)

  6. Cool the melted mixture for a few minutes by taking it off the heat and stirring it up some.

  7. Keeping the mixer on a high setting, slowly drizzle the chocolate mixture into the egg mixture. (You have to beat it quickly so that the heat of the chocolate doesn’t accidentally cook the eggs.)

  8. By hand, stir in the flour until it is just mixed. Don’t over stir this; just get the flour blended in and stop.

  9. Pour into the pan evenly.

  10. Cook 30-40 minutes until you achieve the desired doneness.
     

We now use an “edge lovers” pan, and it works great for this recipe, because the brownies cook very evenly in it. I recommend it; click here to see the one we have.

 

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