Cooking web notes

Fudgy Brownies

Here is how to please that chocolate lover in your house! 

This recipe is from Carolyn, a friend in Louisville who I worked with years ago.  The brownies are unbelievably good!  They are thick and decadent; worth every single calorie and after hearing about the recipe you will know why.   

I know, I said on yesterday’s post that I would rather have cheese than a piece of chocolate.  But, every once in a great while it is just what’s needed and besides, Bill is a huge chocolate lover and these make him one happy man.  Since you may not have eaten this brownie, I must tell you that the whole experience is heavenly; intense chewy brownies that are packed full of sumptuous chocolate and nuts.  This is definitely not a healthy brownie!

The hardest part about baking brownies is waiting for them to cool before cutting.  The smell will be amazing and it will take all of your will power not to slice into them.  They will crumble to pieces if cut warm, so you must wait until they are fairly cool to get a nice brownie square!

These brownies are fast, easy and great for whoever needs a chocolate fix.   They have a great chewy texture and go wonderfully with a strong cup of coffee!  They’re just too good to not share with you!  Rich and chocolaty to the max!

Fudgy Brownies

Ingredients:

2 sticks butter

2 cups sugar

2 teaspoons vanilla

4 eggs

4 – 1 ounce squares unsweetened dark chocolate, melted

1 cup sifted flour

1 cup pecans or walnuts, chopped

Method:

Cream butter, sugar and vanilla.

Beat in eggs.

Blend in chocolate.

Stir in flour and nuts.

Spread in 8” x 8” baking pan.

Bake in a 325 degree oven for 30-35 minutes.

Let cool, slice and serve.

Pam’s note:  to make them yet more decadent, Carolyn slathered dark chocolate frosting over the brownies. 

An irresistibly chocolaty treat that will knock your socks off!

This entry was posted on Friday, September 23, 2011 at 7:09 AM and is filed under Bars/Brownies, Chocolate, Walnuts. You can follow any responses to this entry through the RSS 2.0. You can leave a response.