A Big Pan of One-Pot Brownies

Name: A Big Pan of One-Pot Brownies
Yield: makes 24 to 36 bars
Ingredients: 12 tablespoons (1 1/2 sticks) butter; 6 ounces unsweetened chocolate, chopped; 2 cups sugar; 1 1/2 cups self-rising flour; 4 large eggs, beaten; 2 teaspoons vanilla extract; 1 teaspoon bottled smoke (optional); 1 cup chopped nuts (whatever kind you like—pecans, walnuts, almonds, pistachios, macadamias)

January 24, 2012

Homemade brownies are a good reminder that easy baking doesn’t always involve a packaged mix or an electric mixer. These brownies require only a saucepan for melting the butter and chocolate. Once that’s taken care of, stir in the rest of the ingredients and the batter is ready. That’s it. The texture of these falls in the middle between the dense fudgy style and taller, cakier brownies. Min always takes her mother’s advice and sprinkles the nuts on top so they’ll toast in the oven. A big pan of brownies can do anything. Pass a platter after a casual barbecue blow-out or dress them up with any or all three of the cheater smoked dessert sauces (pages 197 to 199) and ice cream.

Recipe notes

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