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Mother's Good Brownies

This is the way I make these—I’ve streamlined the recipe by using the microwave to melt the butter in the same bowl I use to mix up the brownies. I have no idea of the original source. A teaching colleague was eating one for lunch many years ago and it looked so good that I asked her for the recipe. My best estimate for the sugar content for one brownie, if cut into 24 bars, is 15 grams. The butterscotch chips would have a little more sugar, the chocolate chips a little less. But you'd better content yourself with just one!

Course Dessert
Servings 24
Debi Simons Debi Simons

Ingredients

  • 1 stick butter Melt this in your mixing bowl, 2 min. @ 50% power.

Mix in:

  • 1 ½ cups brown sugar
  • 1 ½ tsp . vanilla
  • 2 eggs

Stir or sift together:

  • 1 ½ cups flour
  • ¾ tsp . baking powder
  • ¾ tsp . salt I usually just use a heaping 1/2 tsp. instead of these weird 3/4 tsp. measurements, although if you have a 3/4 tsp. measuring spoon you can use that.
  • 1 cup chopped nuts optional
  • 1 cup chocolate chips or butterscotch chips Butterscotch chips are the best, in my opinion.

Instructions

  1. Mix dry ingredients into the butter/sugar/egg mixture.

  2. Stir in optional nuts and chips.

  3. Spread batter into a 9x12 baking pan. 

  4. Bake at 350 for 30 minutes. 

Recipe Notes

People go absolutely crazy over these, and they are the easiest brownie recipe I have. You'll note that the recipe makes a whole 9x12 panful, which is more than most brownie recipes. I've said that you'll get 24 brownies out of this, which will be true if you make them fairly small--4 across and 6 down. You can certainly make them bigger.