Brownies From Scratch May Have A Little Extra

Brownies are easy to make. Just buy a mix and stir it up: A few minutes in the oven and what do you have? Just some average chocolate squares that sort of lie there.

You can do better than that. You can make brownies from scratch that will sit up and bark. They may take a little more time, but they cost about one third less and have a better flavor than the mix.

The following recipe was devised for a training class for Indiana high school home economics instructors.

Classic Double Chocolate Brownies

6 tablespoons unsalted butter (or, if using salted butter, omit salt later in recipe)

1/2 cup good-quality unsweetened cocoa, such as Droste

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup unbleached all-purpose flour

1/8 teaspoon salt (omit if using salted butter)

1 cup chocolate chips

1/2 cup coarsely chopped walnuts

Confectioners’ sugar or cocoa for garnish

Heat oven to 325 degrees. Microwave butter in a 2-quart microwave-safe bowl on high (100 percent) power until melted, about 1 minute.

Stir in cocoa, granulated sugar, eggs and vanilla with a wooden spoon; then flour and salt, if using. Stir in chocolate chips and walnuts.

Spread the chocolate mixture in a greased 8- by 8-inch baking pan. Bake until brownie pulls away from side of pan, is dry on top and almost firm to the touch, 40 to 45 minutes. Do not overbake.

Cool completely on wire rack. Dust with confectioners’ sugar or cocoa shaken through a small sieve. Cut into 16 two-inch squares or smaller.

Yield: 16 servings.

Variations: Eliminate the nuts and vanilla and add 1 teaspoon grated orange rind (colored part only) and teaspoon orange extract. Or add dried cherries or cranberries instead of the vanilla and replace the walnuts with pecans. Or pour half the mixture into the pan, cover with a layer of softened raspberry jam, then cover with remaining mixture.