Blue Ribbon Brownies

For each of our kids, the first year's 4-H entries into the Central Wisconsin State Fair included brownies. They had to be plain. Frosting and nuts, both of which could be used to hide a multitude of brownie sins, were not allowed. The recipe used by all has now become known in our family as Blue Ribbon Brownies because it earned each of them just that. It worked for their friends, too. And I just took a pan out of the oven and they smell sooooo good. The original recipe came from a box of Baker's unsweetened chocolate -- I think. I know the recipe by heart and have gotten old enough to throw things in without much exact measuring, but I'm quite sure I still come up close to the original.

We were at a picnic this afternoon with way too much good food. One of the many dessert offerings was a pan of delicious looking brownies. The thick frosted kind. I took one (and a piece of carrot cake and some kind of pudding-ish thing and two forks) to share with Paul. It was good. It wasn't a Blue Ribbon though. A couple of hours later, I couldn't stand it any more.
So, here's what I did about it:

Blue Ribbon Brownies
Melt 10 TBSP butter and 4 squares of unsweetened chocolate together
Gradually mix in 2 cups sugar
Beat in 4 eggs, 1 at a time
Add 1 1/3 cups flour and 1 tsp salt.
Stir in 2 tsp vanilla

Pour into greased 9x13" pan.
Bake at 350 for about 22-25 minutes.

These are not the thick frosted kind of brownies. They are just delicious plain brownies.
No mixer. No fuss. Just a wooden spoon, some simple ingredients and a great big chocolate thrill.