Double Chocolate Brownies

Bill Key from La Pine, Ore., was looking for a recipe for making chewy chocolate walnut brownies similar to the ones he remembers from his childhood. Over the years he has tried many different recipes and mixes and nothing has come close to the homemade ones he so enjoyed as a child. He says the brownie mixes of today are “merely a poor excuse for chocolate cake.”

Louise Hayes from Fulton, Md., shared a recipe for double chocolate brownies that she has had for many years and she says everyone always seems to love. While not as quite as fast as making brownies with a store-bought mix, her recipe is quite simple and does not take much more time to make. Yes, you have to melt the butter and chocolate on the stove and there is more than one bowl involved, but judging from how fast they got gobbled up in my house, the little extra effort is well worth it. Delicious on their own or even better topped with a scoop of vanilla ice cream, these brownies will hopefully come close to the ones Key remembers so fondly from his childhood.

DOUBLE CHOCOLATE BROWNIES

Makes: 16 2 -inch brownies

3/4 cup unsifted flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/3 (5 tablespoons) butter

3/4 cup sugar

2 tablespoons water

1 12-ounce package (2 cups) chocolate chips, divided use

1 teaspoon vanilla

2 eggs

1/2 cup chopped walnuts

Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda and salt. Set aside.

In a small saucepan, combine the butter, sugar and water. Bring just to a boil, stirring constantly. Remove from heat. Add in 6 ounces (1 cup) chocolate chips. And the vanilla extract. Stir until all the chips melt and the mixture is smooth.

Transfer to a large mixing bowl. Beat in eggs, one at a time, mixing well after each addition. Gradually blend in the flour mixture. Mix until smooth. Stir in remaining 1 cup of chocolate chips and walnuts. Spread batter evenly into a well-greased 9-inch square baking pan.

Bake at 325 degrees for 30 to 35 minutes. Cool completely before cutting.

REQUESTS

Miriam Trotter from Baltimore is looking for a recipe for what she called Sugar Cakes. She said that her husband’s grandmother, who lived in Charlestown, used to make them and she described them as soft and thick cookies, not overly sweet. Sadly, her husband’s grandmother passed away before anyone in the family was able to get her recipe, but she was hoping someone from the Charlestown area might recall such a recipe.

Janet Collins from Dover, Pa., is hunting for a recipe for a sauce for barbecued chicken that does not contain any tomato. It is made with vinegar and butter and some other ingredients she is not sure of.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, and The Baltimore Sun, 501 N. Calvert St., Baltimore, MD 21278 or email [email protected]. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

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