Preheat oven 325° F.

Grease and flour pan, either 9 x 13″ or 8 1/2 x11″.  Adjust amounts ofingredients 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 doubleboiler over simmering water.  Allowto 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’sBrownies.” 

This is a fairly common recipe and has appeared in “TheHartford Courant” under the heading “My Mom’s Killer Brownies.”

The recipe in “The Hartford Courant”  used 4squares of chocolate and 16 tablespoons butter but was in other respects thesame.  That recipe suggested using a9-inch square pan, which had been greased and floured, and baking the browniesfor 45 minutes.

This recipe has been been kitchen tested.


You can find this and related recipe(s) by tapping here on the Home Cookin’ index.


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