Friday, February 08, 2008

And Now the Recipe for the Fudge Brownies

If you didn't read the previous post, you won't fully appreciate this. By the way, I believe I've had this cookbook since the early 1990's. I'm not sure I want a newer one; there are probably more low-fat and reduced-sodium recipes, and who wants that?? And it probably doesn't even warn you; I bet they just changed all the recipes and if you didn't compare to an older book you'd never know. Anywho . . .

Fudge Brownies


  • 1/2 cup butter (it says "or margarine" but who uses that stuff?)
  • 2 oz unsweetened chocolate
  • 2 eggs
  • 1 cup sugar
  • 1 tsp vanilla
  • 3/4 cup all-purpose flour
  • optional 1/2 cup chopped nuts, which Emily did not opt for, and never will!

Oven at 350 deg F (or 176.6666 deg C for everyone else in the world--here's a nice little temperature conversion site). Grease 8x8x2-inch baking pan (here's another great conversions site with tons to choose from); set aside (why do they need to tell you this?). In medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar and vanilla. Using wooden spoon (why wooden?), beat lightly just till combined. Stir in flour and nuts. [You'll note all the important steps are photographed in the previous post. :)]

Spread batter in pan. Bake for 30 minutes. Cool on wire rack. Cut into bars (note: doesn't say how many bars! Two bars? Ten? 16? How generous are you feeling? Oh, sorry, it does say it makes 24 brownies. Uh huh.) Then there's the nutrition facts, but you didn't really come here for that, did you?

As an added bonus, it says "Double the delight and frost the cooled brownies with half of a recipe of No-Cook Fudge Frosting or Chocolate Glaze," which we've never done. Why waste time when you could be eating?

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jodi said...

Oh, thank you Silvia....they sound divine...though maybe I'll skip cooking them and just apply them to my hips....:-)