I met my lifelong brownie recipe in about 1970. It makes a fabulous extra moist, totally not cakelike brownie. Recently, though, I have been getting very average brownie results instead of the delicious morsels that won my husband's heart. They just don't taste right.
I have had to modify the recipe over time, particularly the egg. A 1970 large egg was 2 ounces. A large egg now is often closer to an ounce and a half. I use 2 extra large eggs now to get the right egg volume. I have always used only butter and real vanilla, no substitutions to get the right flavor.
I suspect the issue is the baking chocolate. Baker's unsweetened baking chocolate seems to just not be the same stuff it once was. Can anybody recommend an alternate baking chocolate to me?
I/2 cup butter
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 ounces baking chocolate
1/2 cup flour
Preheat oven to 350. Butter an 8 inch baking pan.
Cream the butter and sugar. Add the eggs and vanilla, mix well. Melt the baking chocolate, let cool a minute, then add to egg mixture. Mix well. Add the flour and stir until all mixed. Pour into baking pan. Bake 35 minutes.