The very first recipe I ever made on my own was my Grandma Blomquist’s Brownies. I was in 5th grade and the experience was very memorable for me, not just because I burned both some chocolate and my arm in the process, but also because the brownies came out great, starting a lifetime of brownie baking.
Last week when Cate was in charge of dinner, she asked if she could bake something for dessert on one of the nights. Of course I pulled out my grandma’s brownie recipe. I’ve never written a post about the brownies, but I did put the recipe on the blog ages ago with a cute picture of 2-year-old Cate stirring the batter. Last week when Cate baked her first batch of brownies, I took a few photos for a Babble post I’m working on. Today, as I got this post ready, I stuck the photos side by side and it made me smile. It also made me a little sad. Where did my baby go?!
I needed to take some nice photos of the brownies for this post, so I asked Cate if she could whip up a batch for me. She happily complied. I’m kind of loving this whole Cate cooking thing, especially since her “thing” is brownies.
These brownies are on the fudgy side of the brownie continuum, with a delicious crispy crust on top. It’s a basic, reliable and wonderful brownie recipe. Although, the brownies always taste best when my Grandma Blomquist or Cate bakes them!
- 8 tablespoons butter
- 2 ounces baking chocolate (substitution: 6 tablespoons cocoa + 2 tablespoons butter)
- 2 tablespoons corn syrup syrup
- 1 cup sugar
- 2 well beaten eggs
- ½ teaspoon baking powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 cup flour
- Preheat oven to 350ºF. Grease/butter an 8" x 8" baking pan.
- Melt butter over medium-low heat in a medium saucepan. Add corn syrup and baking chocolate and stir until all melted. Remove from heat.
- Stir in sugar.
- Stir in eggs after the sugar has been mixed in.
- Stir in baking powder, vanilla and salt. Slowly stir in the flour until well combined.
- Bake for about 25 minutes, until fork comes out clean.
Dishes from Q Squared NYC.