One day (quite a few years ago, I have to admit) my then-9 year old son returned from playing at a friend’s house and yelled: “Mom–Mark’s Mom makes THE BEST BROWNIES in the world!” Well, those brownies must have been delicious if it’s the first thing mentioned after a visit. Nothing about Lego masterpieces that were made, or scrapes from running and swinging, or messy outside activities in the mud.

I always thought MY long-standing recipe made great brownies, but obviously I was mistaken. So this entailed a phone call to Mark’s Mom to get the recipe. I certainly wanted to get my hands on a recipe that sounded like a divine creation. When I called Kathy and asked for the recipe, there was a bit of a pause.

Oh dear, did I offend her? Is the recipe a treasured family creation passed down between the generations with no hope of breaking familial ties that bind? After a few seconds, she mentioned that she was… just trying to remember…

…which boxed brownie mix she bought at the local grocery store. She was pretty sure it was whatever was on sale, but just couldn’t remember the brand. I decided it was okay to stick to my tried and true recipe. It was written down and didn’t require trying to remember a specific brand and hoping the grocery store had it in stock.

My old stand-by recipe is quick to put together and requires only one pan for melting the chocolate. Then the additional ingredients are all added and mixed up in the pan–no more additional bowls to dirty and wash. Most of the time I make these brownies without any additional topping. They are moist, not cake-y, and only need a good cup of coffee, tea, or glass of milk as an accompaniment.

Melt the butter in a medium pot over medium low heat and then add the chopped chocolate –no double boiler needed. Stir until the chocolate is melted and combined with the butter. Add the sugar, stir until incorporated, then remove the pan from the heat. Cool about 5 minutes, then beat in the egg and vanilla. Stir in flour and salt.

Since I don’t like scrubbing cooked chocolate bits from baking pans, I always line them with foil. The easiest way to do this is by forming the sheet of foil over the back side of the pan first. Then flip the pan and nestle the squared off foil inside, gently pushing the foil into the corners. I still using cooking oil spray inside the foil lined pan, and have never had any problems with brownie bits stuck in corners.

Spread the mixture into the prepared pan and bake in preheated 350 degree oven for about 20 minutes. A toothpick inserted in the middle should come out with a few moist crumbs–not wet, though. Cool on a wire rack. I usually cut the cooled brownies and serve as is, or I sprinkle a little confectioner’s sugar on top.

I decided to gild the lily since it is close to Valentine’s day and I added jam and frosting to make it even more special. If you’d also like to make them fancier, melt about 1/2 cup cherry, raspberry, or strawberry jam. Spread the jam thinly over top of the brownies. Apricot jam would also be good. Let the jam topping cool and firm up as you prepare the rich chocolate frosting.

Melt the chocolate chips with the butter in a small pan over medium low heat, stirring often. Or use the microwave: place the chips and butter in a glass bowl or 2 cup measuring cup. Heat on high, stirring every 10 seconds or so, until melted. Pour over the jam coated brownies and spread it into the corners. Chill or let rest until frosting is set.

These are very rich, so I cut them into rectangles instead of big squares. I also keep a moist paper towel nearby for cleaning the knife when it accumulates too much frosting.

Three visiting grandkids liked the frosted version and wanted to take the uneaten brownies home. The aforementioned no-longer-9-years-old son also loved them and did not object to taking them home.

VALENTINE’S DAY BROWNIES

4 oz unsweetened chocolate broken or chopped to pieces
8 tablespoons (1 stick) unsalted butter
1 cup sugar
2 large eggs
1 tsp vanilla
1/4 tsp salt
1/2 cup all purpose flour

Preheat oven to 350 degrees and prepare an 8 inch square pan by lining it with foil or parchment paper.

Melt butter, then add chopped chocolate; stir until combined. Stir in sugar. Remove from heat, cool slightly. Add eggs and vanilla, combining thoroughly. Stir in salt and flour until throughly combined. Spread into prepared pan and Bake approximately 20 minutes, or until a toothpick inserted in the middle comes out with moist crumbs, but not wet batter.

Cool on a wire rack. Cut into squares or rectangles and serve. Sprinkle with confectioners sugar, if desired.

Optional Jam and Frosting Topping:

Heat 1/2 cup cherry, raspberry or strawberry jam in microwave until melted. Spread over top of brownies. Combine 1 cup chocolate chips with 1 tablespoon butter in microwave save bowl or 2 cup glass measuring cup. Microwave on high for 10 seconds. Stir and repeat until smooth. Pour over top of brownies and spread to edges of pan. Chill or let set until firm enough to cut.