Preheat oven 325 F.

Grease and flour pan, either 9 x 13" or 8 1/2 x 11".  Adjust amounts of ingredients accordingly.


9 x 13" baking pan                                           8 1/2 x 11" baking pan


5                                                                      4                      eggs


2 1/2 cups                                                         2 cups              sugar


3/4 tsp.                                                             1/2 tsp.             salt


1 1/4 tsp.                                                          1 tsp.                vanilla


1 1/4 cups                                                         1 cup                flour


4 1/2 squares                                                    3 1/2 sq.            unsweetened chocolate


15 tablespoons                                                 12                     tablespoons butter


1 1/2 cups                                                         3/4 cup             walnuts, chopped



Melt chocolate and butter together in top of a double boiler over simmering water.  Allow to cool slightly before adding to rest of ingredients.

In large mixer bowl, beat eggs well.  Add sugar gradually and beat. Add flour.  Then add salt, vanilla and cooled chocolate-butter mixture.  Finally, add chopped walnuts to taste, e.g. 3/4 to 1 1/4 cups.

  Bake for 50 minutes in a 325 F.  Allow to cool somewhat in pan before cutting.


We first obtained the above recipe from  a secretary at Johns Hopkins; so, we call them "Karen's Brownies." 

This is a fairly common recipe and has appeared in "The Hartford Courant" under the heading "My Mom's Killer Brownies."

The recipe in "The Hartford Courant"  used 4 squares of chocolate and 16 tablespoons butter but was in other respects the same.  That recipe suggested using a 9-inch square pan, which had been greased and floured, and baking the brownies for 45 minutes.

This recipe has been been kitchen tested.


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