Lowney’s Brownies
A moist, dense, easy-to-make classic brownie based on a 1907 recipe, containing no baking powder or vanilla.
Ingredients
large eggs
2
unsweetened chocolate (broken up or coarsely chopped)
2 ounces
unsalted butter (slightly softened)
1/2 cup (1 stick)
sugar
1 cup
all-purpose white flour
1/2 cup
chopped walnuts or pecans
1/2 cup (2 ounces)
salt
1/4 teaspoon
Instructions
1
Prepare oven and pan
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan or coat with nonstick spray. Line the pan with aluminum foil, letting the foil overhang two opposing sides of the pan by about 2 inches. Grease the foil or coat with nonstick spray.
2
Melt chocolate
In a small, microwave-safe bowl, microwave the chocolate on 50-percent power for 1 minute. Stir well. Continue microwaving on 50-percent power, stirring at 30-second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, in a small, heavy saucepan, melt the chocolate over lowest heat, stirring frequently; be very careful not to burn. Immediately remove from the heat.) Let cool to warm.
3
Mix batter
In a medium bowl, with a wooden spoon, mix together the butter and sugar until well blended and smooth. Stir in the chocolate until evenly incorporated. Stir in the eggs, then the flour, walnuts or pecans, and salt, until evenly incorporated. Turn out the batter into the baking pan, spreading to the edges.
4
Bake
Bake in the middle of the oven for 19 to 23 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let stand until the brownie is completely cooled. Refrigerate until chilled.
5
Cut and serve
Using the overhanging foil as handles, transfer the brownie to a cutting board. Carefully peel off and discard the foil. Using a large, sharp knife, cut the brownie into 16 squares; wipe the knife clean between cuts.
