For quite some time, I’ve heard about Sally’s Brownies from my son-in-law. Sally is his coworker at United Airlines Corporate Office in Chicago. Among her other talents, Sally has earned the title of official brownie maker for their office, and also for her family and friends. Whenever there’s an occasion at the office for any celebration, Sally makes her famous brownies. Everyone raves over them, and after making them myself, I can certainly see why.

I had the pleasure of having a phone interview with her to find out about her amazing recipe. During our talk, Sally related the story of how these brownies came to be her recipe of choice. One weekend, Sally went home to spend time with her college friend, Sarah. While she was visiting, Sarah’s mother made these brownies which instantly became a favorite. Later, Sally made them for her own family and was declared their official brownie maker.

I was able to record Sally’s secret adjustments to the original recipe from the Baker’s Chocolate One Bowl Brownie Recipe. As you know, every cook and baker has their own spin on a recipe to make it special. Sally’s brownies are no exception. Fortunately for us, Sally was more than happy to share her recipe and her “secret” adjustments and additions to the original recipe that makes these brownies so amazing.

She also told me that her husband likes to slice the chilled brownies into small squares so no one will feel guilty about eating more than one. However, after making these, I believe I have discovered why he enjoys cutting them. I imagine he loves to eat the end pieces that are left when they are all squared off, just like my husband did!

If you are looking for a really dense and decadent brownie, then Sally’s brownies are the perfect recipe to fill your rich and chocolaty sweet tooth. I hope you enjoy making them and eating them as much as I do. Thanks, Sally!

Make good food with gratitude,
Becky

Sally’s Brownies

Yield:

• 3-4 dozen 1.5 inch square brownies

Prep Time:

• 10 minutes

Cook Time:

• 30 minutes

Total Time:

• 40 minutes

Ingredients:

• 4 ounces unsweetened baking chocolate

• ¾ cup unsalted butter (1½ sticks)

• 1 teaspoon Mexican liquid pure vanilla (use regular vanilla extract if you can’t source)

• 1 cup granulated sugar

• 1 cup light brown sugar (packed)

• 1 teaspoon salt

• 3 large eggs

• 1 cup all-purpose flour (or add a bit more for a more cake-like consistency)

• 1 teaspoon baking powder (if you want the brownies to rise a bit)

• 2 cups semi-sweet chocolate chips

Directions:

Unwrap the 4oz block of unsweetened baking chocolate. Chop into pieces and place into a microwave safe bowl. Add the 1 1/2 sticks of unsalted butter. Microwave the two together for 2 minutes, stirring frequently to make sure it is melting without burning.

Set aside to cool.

In a separate bowl combine the sugars, eggs, vanilla and salt.

Stir in the cooled chocolate mixture.

Measure one cup of flour and 1 teaspoon of baking powder into a sifter and sift into the mixture. Stir until flour is incorporated into the batter. Add in the chocolate chips and mix well.

Line a 9”x13” metal baking dish with parchment paper.

Spread the thick batter evenly into the pan.

Bake at 350°F for 30 minutes until a knife comes out clean when testing. A glass pan may require additional baking time, but be careful not to over bake.

Tips from Sally:

After the brownies have cooled somewhat, place the entire pan in the fridge. This will allow for easier cutting.

When chilled, use the parchment paper to lift the brownies from the pan. Fold the parchment paper down.

With a sharp knife, cut into small squares.

These brownies can be chilled or frozen. Be sure to layer waxed paper between the brownies before stacking them.

Sally also uses Mexican liquid pure vanilla. She says it really makes a difference in the flavor of the brownies. She also uses Ghiradelli 60% Cacao baking chips which come in a 10oz package.

She likes the combination of white and brown sugar in this recipe, because it makes the brownies more robust.