Best-Ever Brownies

Mom has a lot of brownie recipes in her recipe box. I look forward to trying them all. Mom often made brownies or bar cookies because they are easy and can feed a crowd. The recipe can easily be increased and baked in a larger pan to make more.

The name of this recipe caught my attention. "Best-Ever" is a bold statement. If you prefer cake-style brownies to fudge-style brownies, these brownies might live up to their name. These brownies are more like cake than like fudge, but not quite as light as cake. And they have just the right balance of chocolate and sweetness. Mom's recipe calls for the addition of walnuts, but I left them out. These brownies are delicious as is and do not need frosting. When I brought the brownies to Mom's on Saturday night, they were eaten up by my nieces and nephews. These just might be the best-ever brownies.

Best-Ever Brownies 

• 2 squares unsweetened chocolate
• 1/2 cup butter
• 2 eggs
• 1 cup sugar
• 1 tsp. vanilla
• 1/2 cup flour
• 1/8 tsp. salt
• optional: 3/4 cup nuts

Melt the chocolate and butter in a saucepan over low heat. Allow to cool. Beat eggs in a small bowl with a mixer; gradually beat in sugar until the mixture is fluffy and light. Stir in chocolate and vanilla. Fold in flour and salt until well blended. Stir in nuts. Spread into a greased 8x8 pan. Bake at 350 for about 30 minutes. Allow to cool before cutting. Enjoy!