Old-Fashioned Bake Sale ~ Brownie Squares
Posted by Gail Blain Peterson at 3:00 AM Friday, July 29, 2011
Do you know Brown Eyed Baker? I love her blog and boy is she an inspirational baker. A few months ago I baked her Brownie Mosaic Cheesecake as a gift for a friend's son (who LOVES cheesecake -- ME TOO!!). The brownie recipe used for the brownie mosaic squares makes way more than you need for the cheesecake. I froze the excess. It didn't take my teens long to find them hiding in the freezer. They used them as ice cream toppings and raved about what great brownies they are (since I had a taste while constructing the cheesecake, I KNEW they were right). Flash forward to now -- I have company coming from out-of-town next weekend -- including 2 of the cutest kiddos. We will be grilling and I want a dessert that will be fun, kid-friendly and low-fuss. I figured I would make some homemade vanilla bean ice cream and bake some of my Monsterously Wonderful Cookies that I have stashed in the freezer for make-your-own ice cream sandwiches but wanted something more to offer both the kids and adults -- then I remembered those brownie squares and thought *what a great idea* since I'll already have ice cream made, we can also do make-your-own (see a trend here?) brownie sundaes. So yesterday I baked these and hopefully hid them well in the chest freezer under some frozen veggies -- shhhh, don't tell my kids or they will disappear before next weekend :)
4 ounces unsweetened chocolate
3/4 cup (1-1/2 sticks) unsalted butter
1-3/4 cups sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 cup flour
Preheat oven to 350°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.
Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cool brownies, then cut them into 3/4- to 1-inch squares.