These are the kind of brownies that always elicit the following comment “Your mom makes the BEST brownies.” I think they’re really great too however I cannot take credit for the recipe. It came from my very good, great neighbor Lisa Zimble – years ago – and I’ve been making them ever since. With nuts, without nuts, in smaller pans, in bigger pans, in rain or shine – the best brownie ever…. So good they should be in the Hammacher Schlemmer catalogue (remember that one? It had 'the best of. . .' you name it)

BROWNIES (from Lisa Zimble)



pre-heat oven to 350° butter a 9-inch square pan I typically double this recipe and make one pan with and one pan without nuts


3-ounces unsweetened chocolate – the better the chocolate the better the brownie

1 ½ sticks butter (that’s ¾ cup of butter)

1 ½ cups sugar

2 large eggs at room temperature

1 ½ cups sifted flour (sift then measure)

1 tsp vanilla

½ cups nuts (optional) – I use walnuts if I put nuts in at all

Directions: Melt 3 ounces unsweetened chocolate in a double boiler and cool. Cream the sugar and butter in a mixer or at least until the butter is in little pieces. Add the eggs and beat slightly Add the cooled chocolate and beat Add the sifted flour and beat a little at low speed Add the vanilla and beat a little. Mix in by hand the nuts (optional) Put into a buttered 9-inch square pan Bake for 20-25 minutes

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