Top 100 Cake Blog

Top 100 Cake Blog

Friday, April 25, 2014

Chocolate Sauce Pan Brownies

In life, results usually reflect effort. In baking, brownies are an exception to this rule. For with minimal effort
-- and mess -- one can get a fantastic result beloved by both children and adults. I can't think of a single baked good that is so easy to prepare -- and so universally embraced.

Maybe that's why there are thousands of brownie recipes in the world.   And at least a hundred of them are called the "best" brownie recipe.

These could also be called the "best" -- they're chewy and packed with old-fashioned chocolate flavor, reminiscent of the brownies served to children as an after-school snack in the mid-20th century. But I especially like that the recipe is named for the vessel used to prepare them -- the saucepan.

Chocolate is the shining star in brownies, so it's worth the splurge for the high-end stuff. I used Scharffen Berger unsweetened chocolate.

After the butter and chocolate are melted in a saucepan, add the eggs and then the dry ingredients.

Pour into a pan, which you've greased and floured.

Production notes:  I used unsalted butter, not Snowdrift which was (is) a variation of Crisco.  Two squares of chocolate equal two ounces.  The only tool I used was a wooden spoon for mixing.


  1. Brownies are my favorite thing to bake. No dividing batter equally, filling and frosting, or turning out onto a wire rack. These are just a few reasons why I love brownies so much. Thank you for posting another brownie recipe.
    Vintage Baker

    1. Agreed! So easy, so fool-proof and so delicious. However, I do like a baking challenge, which brownies don't provide. So while you rarely experience the thrill of victory, you also avoid the agony of defeat. Thanks for writing!