This is a very easy recipe I found of my mom's who used Callebaut Chocolate (European brand) to make it taste so good. This is a very rich brownie and she reduced the amount of chocolate (as listed below). An excellent brand of European chocolate (not Ghiradelli) is what makes these brownies so good.
This recipe is supposed to be the secret recipe of William Greenberg (famed New York brownie maker).
5 oz. unsweetened chocolate (we used 4 oz.)
1/2 lb. butter
4 eggs, beaten
2 C sugar
1 C flour
1 t. baking powder
(chopped nuts are optional. If using, add walnuts to the pan 10 minutes before ready time).
Preheat oven to 350 degrees. Butter an 8 x 14 inch pan.
Melt the chocolate and the butter in a double boiler. While beating the eggs, add the sugar a little at a time. Continue beating until the mixture becomes thick and light yellow in color. Stire in the melted chocolate and butter. Stir in the flour, baking powder and nuts. Using a rummber spatula, scrape the picture into the buttered pan.
Bake 22 minutes. Cool on a rack and cut into squares.
Great served with scoop of vanilla ice cream!
Note: It is very important these brownies do not overbake but our's took 25 minutes to cook fully. They will seem soft when you remove them from the oven but firm up as they cool.
This recipe is supposed to be the secret recipe of William Greenberg (famed New York brownie maker).
5 oz. unsweetened chocolate (we used 4 oz.)
1/2 lb. butter
4 eggs, beaten
2 C sugar
1 C flour
1 t. baking powder
(chopped nuts are optional. If using, add walnuts to the pan 10 minutes before ready time).
Preheat oven to 350 degrees. Butter an 8 x 14 inch pan.
Melt the chocolate and the butter in a double boiler. While beating the eggs, add the sugar a little at a time. Continue beating until the mixture becomes thick and light yellow in color. Stire in the melted chocolate and butter. Stir in the flour, baking powder and nuts. Using a rummber spatula, scrape the picture into the buttered pan.
Bake 22 minutes. Cool on a rack and cut into squares.
Great served with scoop of vanilla ice cream!
Note: It is very important these brownies do not overbake but our's took 25 minutes to cook fully. They will seem soft when you remove them from the oven but firm up as they cool.
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