Family of N

Recession-Proof Chocolate Brownies

Posted in Food, Recipes by Laura on December 26, 2008
Photo by Laura

If chocolate is recession-proof, then I want my stock in these for the next few years. I think I may just start selling these if times get really bad.

I got the recipe for these chocolate brownies from my second cousin when I lived with her one fall. They were so temptingly delicious, she would freeze individual brownies and only thaw them out on Fridays — just one each Friday, and the two of us would split it. They were rich and dense and chocolaty, and that half a brownie was incredibly satisfying.

When the Professor and I make these now, we don’t use the topping, because he doesn’t care for whipped cream. They’re perfect by themselves, or as the Professor prefers them, warmed and mixed in with some vanilla ice cream, Cold Stone style.

Recession-Proof Chocolate Brownies


  • 4 squares (1 ounce each) unsweetened chocolate
  • 2 cups sugar
  • 3 eggs
  • 1 cup all-purpose flour
  • ¾ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts (optional)  


  • 1 cup (5 ounces) semisweet chocolate chips
  • 2 Tablespoons butter
  • ¼ cup water
  • ¼ cup water
  • 1 cup whipping cream, whipped

1. For brownies: In a microwave or double boiler, melt chocolate and butter; cool for 10 minutes. Add remaining ingredients; mix well. Stir in the walnuts last, if using. Line a 13x9x2 baking pan with parchment paper. (Or greased aluminum foil. Or just grease the pan well.) Pour batter into the pan.  

2. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool completely.

3. For topping: Melt chocolate chips, water, and butter in a microwave or double boiler; stir until smooth. Cool to room temperature. Fold in whipped cream. Spread over brownies. Chill before cutting. Store leftovers in the refrigerator. The brownies themselves also freeze well.
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