Here is some Valentine’s Day chocolate for your sweetie — or just because you like chocolate. In my opinion, these are the easiest, most delicious brownies out there. You mess up only a saucepan and a baking pan. I got the recipe from my friend Jane Keener, who said she always heard that it was Katherine Hepburn’s recipe. Whether the lady with the great cheek bones ever made these or not is a question.
The brownies come out fairly fudgy, and richly flavored. I am not fond of nuts in brownies, so don’t use any, but, of course, you can fold in some at the end. Even raisins are good if there is a nut allergy in your family.
I thought it would be fun to dress them up a little for a special occasion by sprinkling mini-chocolate chips over the top while the brownies were still hot from the oven and then spreading the melted chocolate to make an icing. Then I cut maraschino cherries in half and placed the halves on top on each brownie. That means you have to decide before you put the cherries on just how large you want each brownie to be. You can, of course, use canned cherries in place of those alarmingly dyed red ones.
For any other occasion the brownies are good just plain.
1 stick butter
2 squares (2 ounces) of unsweetened chocolate
1 cup sugar
½ teaspoon vanilla
¼ cup flour
½ cup chocolate chips
Preheat the oven to 325 degrees. Grease and flour an 8-by-8 inch pan. In a heavy saucepan over a low heat, melt the butter and chocolate together. Take off the stove and stir in the sugar, eggs, and vanilla, beat well. Stir in the flour. Pour the batter into the baking pan. Bake for 40 minutes or until a tester comes out clean and the brownies pull away from the sides of the pan somewhat. Sprinkle the chocolate chips over the top of the brownies, allow to melt then gently spread. Top each one with a cherry half.
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