Sunday, August 21, 2011

Mom's Fudge Brownies

There are some recipes that should not be tampered with. You know, in that “if it ain’t broke, don’t fix it” sort of way. I believe that my Mom’s Fudge Brownies are just the sort. They are perfect in almost every way: that perfect combination of fudge and cake, dense and moist, delicious in every bite. That’s why I always, always have the ingredients to make these brownies on hand. You never know when you are going to need to whip up a perfect dessert.

Baking these brownies is easy and familiar, and reminds me of baking in parents’ kitchen back home. I remember making them as a kid for family gatherings, birthdays, and just because. I love them best when they are served warm with vanilla ice cream รก la mode. Seriously, it’s the best. :)

Flash forward to college and these delights became affectionately known as “Breakfast Brownies.” I believe I’ve told the story before about my old boss Laura at Saint Mary’s. I brought these brownies into work one morning and it was decided that they would be “Breakfast Brownies” so that we didn’t have to wait until the afternoon to eat them. These brownies also marked the first time Laura had ever had brownies made from scratch! Amazing.

So, in a word, these brownies are legendary. They have been in my family for as long as I can remember and they are a staple in my everyday life too. I hope that you enjoy these brownies as much as I always do! :)

Mom’s Fudge Brownies
10 tablespoons of butter
4 ounces unsweetened chocolate
2 cups of sugar
½ teaspoon salt
1½ teaspoons of vanilla
4 eggs, at room temperature
1 cup all-purpose flour
½ to 1 cup coarsely chopped walnuts (optional)

Preheat oven to 350°F. Generously grease a 9 by 13-inch baking pan; set aside.  

In a 2-quart pan, melt butter and chocolate over medium-low heat; stir until well blended.

Anything that starts with butter and chocolate is a good thing in my recipe book!!

Melted goodness! :)

Remove from heat and stir in sugar, salt, and vanilla.

One thing I don't mess with in this recipe: the vanilla.

Sweet, chocolatey, and amazing. You could almost just stop here and eat it.

Add eggs, on at a time, beating well after each addition.

Stir in the eggs, one at a time, nice and easy.

Stir in flour, then nuts if so desired. (I usually don’t when I’m making them for large crowds…nut allergies…you never know who’s allergic!)

And with the flour, it's brownie batter!!

Pour into prepared pan. Bake 18 to 20 minutes or until top springs back when lightly touched. Transfer pan to a wire rack. Let cool completely before cutting–otherwise brownies will fall apart. Cut into 2-inch squares to serve. Makes about 2 dozen squares.

Ready for the oven!

Watch the time carefully, your nose should be able to tell you when they are done!

I enjoyed sharing this family tradition with you! Thanks for reading!

<3 Buttercup

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