Last week Rafe finished up his Bachelor’s Lunch with Juliet’s Apricot Oatmeal Bars, one of Rafe’s two favorite desserts. His other favorite dessert is his momma’s brownies, also known as Tess Montfort’s Brownies. Through a twist of fate, I was able to find these very special brownies and am posting them today. Honestly, they’re the easiest and most delicious brownies I’ve ever made. I hope you enjoy them!
Tess Montfort’s Brownies
This recipe is adapted from a recipe in the Good Housekeeping 1963 cookbook, edited by Dorothy B. Marsh. These are the best brownies I've ever had and love to serve them warm with vanilla ice cream.
Ingredients
- 2 eggs slightly beaten
- 1 cup sugar
- 1/2 teaspoon pure vanilla extract
- 2 1-ounce squares unsweetened chocolate
- 1/2 cup + 1 Tablespoon flour
- 1 cup chopped pecans optional
- 1/2 cup semi-sweet chocolate chips
Instructions
-
Heat oven to 325℉. Grease an 11" x 7" x 1 1/2" baking pan.
-
In a large bowl, use an electric mixer to blend eggs, sugar, and vanilla.
-
In a double boiler, melt chocolate and butter. Cool for five minutes and add to the egg mixture. Beat with the electric mixer until blended.
-
Beat the flour in to the chocolate mixture and mix well. Pour the batter into the prepared pan and top with chocolate chips and pecans.
-
Bake for 30 minutes or until a toothpick comes out clean. Cool in pan. Makes 24 squares.
