This easy recipe, originally from the BH&G cookbook, was altered just a bit by Gam, Ricky’s grandma, and passed on to his mom, Janis. These things rarely last more than 12 hours, so watch out.
Below is the better version we’ve enjoyed at the Ebner / Piland homes for years – & I’m sure, for years to come!
2 sqrs unsweetened baking chocolate
1 stick butter
1 tsp. real vanilla
1 c. sugar
(stir sugar in well)
(mix in , 1 at a time)
1/2 c. flour
(no more, lest they be DRY. mix in flour gently. * opt’l: add 1/2 c. pecans. other add-ins: crushed candy cane pieces, sugared cream cheese swirl, caramel swirl, or andes candy pieces for a minty twist)
Bake in 9×9 or circle pan @ 350, for 27 minutes!
Ok, that was the professional photo I found on some stock site. Below are pics that I actually took with my crappy phone-camera..
but at least they’re more personal!