These brownies were a signature of my Grandma Larson, and in my opinion, no other brownie can touch these. They are fudgy, yet slightly cakey, have crispy edges, and are only improved with a sprinkling of chocolate chips on top before putting in the oven. She called them “Barbara Billingsley’s Brownies” who was the actress who played June Cleaver on “Leave it to Beaver,” but I have no idea where this recipe ever appears in print, so I’m obviously giving 100% credit to Grandma.
1 cup butter, unsalted
4 ounces of unsweetened chocolate
2 cups sugar
1 teaspoon vanilla extract
1/2 teaspoon Kosher salt
1 cup flour
3/4 cup semisweet chocolate chips
1. Preheat oven to 350° F. Melt butter and chocolate in a medium saucepan on the stove over medium heat. Stir in sugar to dissolve.
2. Remove pan from heat and whisk in eggs, one at a time. Stir in vanilla and salt, then add flour and mix until combined.
3. Butter a 9 x 13″ pan and pour batter into pan. Sprinkle chocolate chips on top and bake for 30-35 minutes. Remove from oven and cut when cooled.