I got this recipe from a fellow ex-pat many years ago, because my then-usual recipe required unsweetened chocolate unavailable in Austria. Since then, this has been the no-fail family recipe of choice. (Thanks, Becky!)
Delicious as is but also infinitely variable: try different nuts, dried fruit, crushed mints (yum!), or chock it up with chocolate chunks or chips. In my opinion these need no frosting but if you like "over the top", by all means add some, after brownies are fully cooled.
Ingredients:
4 large eggs, at room temperature
2 cups white sugar
1 tsp. vanilla extract (or use 1/2 packet vanilla sugar)
1 cup melted and cooled butter
1 cup all-purpose flour
2/3 cup good-quality dark unsweetened cocoa powder (Dutch is best)
1/2 tsp. baking powder
1/2 tsp. salt
1 cup coarsely chopped walnuts (optional)
How to make it:
Preheat oven to 350°F/175°C.
In a small bowl, combine flour, cocoa, baking powder and salt; set aside.
In a large mixer bowl, beat eggs well until light and fluffy. Gradually add sugar and vanilla, and continue beating another 5 minutes or so, until really very light.
(Since there is so little rising agent in this recipe, this egg beating procedure is the most important step for a properly dense yet chewy finished product, so do not stint on the beating time!)
At low speed, add the flour mixture and mix just until almost all incorporated; at this point add nuts or any other additions, and stir just until combined. Do not overmix at this stage!
Spread evenly in a greased 9x12" pan and bake 30-35 minutes, or until set on top and just beginning to pull away from the edges. Do not overbake.
Cool completely before cutting and experiencing a small taste of Heaven.
Also good cut in larger squares and topped with vanilla ice cream and Hot Fudge Sauce (see recipe) for a terrific Brownie Sundae.
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