Saucepan Brownies: You’ll Never Use a Box Mix Again.

Homemade, Fudgy, and Rich; these brownies are so easy to make you’ll never want to use a box mix again! This is an old family recipe from my sister-n-law – one her mom always made –  and a recipe I grew up making and eating.  A few years ago, I dug out this battered recipe card from my high school days as a last minute dessert option…. and it’s become my pinch-hit dessert. It’s quick and simple and the brownies are just sooo yummy! All you really need to have on hand is unsweetened Chocolate- the rest should be basic pantry/baking ingredients.

Aside from how easy this recipe is, it’s also quite versatile: You can frost the brownies, sprinkle powdered sugar on top, use for ice cream brownie sundaes, or just eat as is. Believe me, You will not be disappointed!

Saucepan Brownies

Preheat Oven to 350

• 1/2 Cup Butter
• 2   1-ounce squares of Unsweetened Chocolate
• 1 Cup Sugar
• 2 Eggs
• 1 tsp. Vanilla
• 3/4 Cup Sifted Four
• 1/2 Cup Chopped Walnuts**

In a medium sized Saucepan, melt butter and Chocolate. Remove from heat; stir in sugar and let cool. ( I take this time to grease my pan and prep the remaining ingredients: allowing the melted mixture to cool enough to NOT cook my eggs. ) Once cooled, Blend in eggs one at a time and add vanilla. Stir in flour ( and nuts.**) Mix well. Spread in Greased 8 x 8 x 2″ baking pan. Bake for 30 Minutes or until middle bounces back to the touch. Cool and cut!

**Optional

Notes: I often double this recipe- if I do I’ll bake all in a 9 x 13″ pan or 8 x 11″ depending on how thick I want my brownies.

Mix up a batch Now and Enjoy!

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