Chewy edge or moist center? That’s the dilemma.
Do you realize that it is now possible to purchase a baking pan where every piece has an edge. Really! There’s no endorsement here, just a certain curiosity… though while I’m mentioning it, the website is hilarious.
These chewy and moist brownies tickle the taste buds in every bite.
Don’t be fooled by the multiple steps and stove top cooking preparation. The recipe is easy to follow and each step is quite manageable. Gregory, our 15 year old son, made these without any difficulty, except perhaps the struggle to not eat them while they were still hot enough to burn ones fingers and mouth.
For the record … I’m a moist center person.
You?
Fudgy Brownies
24 servings
1 C butter
4 squares unsweetened chocolate
2 C sugar
4 eggs
1 C all purpose flour
1 tsp vanilla
1/2 tsp salt
2 C walnuts or pecans (optional)
1. Preheat oven to 350 degrees. Grease a 9x13 baking pan. In 3 quart sauce pan* over very low heat, melt butter and chocolate, stirring the mixture continuously.
2. Remove pan from heat and with a spoon, stir the sugar into the chocolate. Allow the mixture to cool slightly.
3. Add the eggs, one at a time, beating until well blended after each addition.
4. Add the flour, vanilla and salt to the mixture and stir well.
5. If using walnuts or pecans, add to the mixture and stir to blend.
6. Pour chocolate mixture into greased baking pan, scraping the side of the saucepan with a rubber spatula.
7. Bake 30-35 minutes or until a toothpick comes out clean. Cool in pan, on wire rack. (This is the most difficult step of all… waiting.)
notes: *make sure to use a 3 quart sauce pan, a 2 quart is not large enough for all of the ingredients and too stir thoroughly, too.
The original recipe for these fudgy brownies comes from The Good Housekeeping Illustrated Cookbook.
~Enjoy!
