Ga's Brownies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 9 x 13 pan
A family classic. Prepare the milk!
  • 4 ounces unsweetened chocolate (Baker's preferred by Ga), very roughly chopped
  • 2 sticks unsalted butter
  • 4 eggs
  • 2 c sugar
  • 1 t vanilla
  • 1 c flour, sifted
  • powdered sugar, for dusting
  1. Heat the oven to 350.
  2. Grease a 9" x 13" pan with butter. You can use a bit from the 2 sticks you are about to melt - just smush it on to the butter wrapper and coat the pan.
  3. In a small or medium sauce pan over medium heat, melt the butter and unsweetened chocolate together, stirring occasionally. Remove from heat and set aside.
  4. In a large bowl, whisk the eggs, and stir in the sugar and vanilla.
  5. Slowly add the chocolate and butter {note: I am unable to do this slowly, and my brownies still turn out delicious}.
  6. Stir in the flour all at once.
  7. Pour into the prepared pan and bake for 25 minutes.
  8. When you remove from the oven, let them cool completely.
  9. Sift powdered sugar liberally over the top of the entire batch. Note: this step is KEY for Ga's Brownies.
  10. To cut as Ga desires, using a knife (or, I find a bench scraper works well), trim the edges off as thinly as possible, and remove them from the pan.
  11. Snack on said edges at your leisure. NEVER tell the grandkids where the edges went, until they are adults.
  12. Cut the brownies in half down the middle, and continue successively cutting the halves in half again until the brownies are the size you want them, cleaning off the knife as you go so you can continue to get straight lines. Repeat for the other direction until you have beautiful squares.
This recipe makes a 9" x 13" pan full of crazy goodness, but if you don't trust yourself, it halves quite easily, in a 9" x 9" or 8" x 8" pan. It even quarters easily, in a loaf pan, but the brownies were harder to get out when I tried, so maybe that's best reserved for yoga-pant, errr... non-company nights.

They also freeze quite well! Wrap tight!
Recipe by My Utensil Crock at