My grandmother passed away a year and a half ago, and when she died, I acquired some of her old recipes. You see, my grandmother was a phenomenal cook and any chance I could take to talk with her about food, or help her in the kitchen, I took. Most of the recipes are handwritten by her, but she also had some from her friends. And most of these recipes, just by looking at them and the recipes cards they were written on, appear to be from the 1950s-1970s. (After all, wasn’t the jello mold craze around then? And she also had a recipe for a mustard plaster, which I thought was hilarious, because she applied that to my dad when he was a kid and had a bad chest cold. She swore by it, though.) When I returned home from the funeral, I filed these recipes in my recipe box and promptly forget about them until late last week.
This recipe is very similar to a one-bowl brownie recipe, except you put them in cupcake liners instead of a square pan. The first thing you need to have is a double boiler. You don’t need anything extremely fancy. My mom gave me her old one and it works like a charm. (If you don’t have a double boiler, you could use a shallow pan and place a metal bowl on top of the pan, covering it fully. When you add the water, however, you HAVE to make sure that the bottom of the bowl doesn’t touch the water, otherwise your chocolate won’t melt properly.)
So here is my non-fancy, well-used double boiler:
Add a small amount of water to the pan and get it boiling. (You can see how little I added.) Once it’s boiling, turn the heat down to simmer. In the top part of the boiler, add butter and unsweetened chocolate squares.
Stir the mixture every so often until it is all melted and smooth. Remove it from the heat and allow it to cool down to room temperature, about 10-15 minutes.
In a separate bowl, combine sugar, eggs, flour, and vanilla. (If you like nuts, you can add 1 1/2 cups of broken nuts.)
Stir it just until it’s combined and there are no traces of flour. Continue reading