I have been on a quest. Searching for the perfect no-fail brownie. Too many are very cakey or too fudgey. Now, whether you are a brownie with nuts, powder-sugared covered, or blanketed by frosting brownie lover, you can understand my quest.
My mother used to make THE best brownies ever. After a long day at school, I can remember walking in the house and that chocolatey-fugdey smell would greet me at the door. Always warm out of the pan, these brownies had a wonderfully shiney top crust. I am a brownie lover who does not want nuts nor the frosting. Just plain with light dusting of powdered sugar. This is how she always made them. We were given one as her way of welcoming us home and a way of her showing her love for us.
Now, unfortunaely for me, my mother is not the best recipe keeper in the world. Boxes, books, and paper bags stored the hundreds and hundreds of recipes she would collect. In my opinion, her brownies were the best. But, the recipe has disappeared into the vast collection she has or lost in one of her moves.
I believe I have found a brownie recipe that has come closest to the blast from my past I enjoyed as a child. I tested this recipe as a dessert to bring to a party hosted by my very good friend from college, Carla. As fate would have it, Carla now works with Kevin. I will try these brownies again without the nuts to see how they match my mothers. Mom, if you are reading this....you best be looking for that recipe now!
6 ounces unsweteded chocolate, chopped fine