Preparation info
  • Makes


    • Difficulty


Appears in

By Peter Reinhart

Published 1991

  • About

A brownie should be what it sounds like—pure chocolate. Let the other products coin their own titles and leave brownies to continue to please as neither fudge nor moist chocolate cakes can do. If you can handle it, have a glass of ice cold milk as an accompaniment.


  • cups all purpose flour, unbleached if possible
  • 2 cups white sugar
  • 1


Mixing the Batter

Combine all the dry ingredients in a bowl. Add the egg and stir slightly. Melt the margarine or butter in a saucepan large enough to hold the chocolate as well. When the shortening is melted, turn off the heat and immediately add the chocolate. Remove the pan from the heat and stir until the chocolate and shortening are completely liquid. Add the vanilla and then add