Wednesday, November 4, 2009

Fudgey Brownies: Part 2 of a Belated Series

Photo caption: Fudgey Brownies topped with local Caramel Apple ice cream and garnished with caramel sauce. Don't think about the calories, okay?

On Monday night, Dave and I looked at each other across the dinner table and said, "Wouldn't something sweet be nice?" My answer is unequivocably YES! Alas, neither of us had the motivation to go to the store for ingredients, so we did what we do best: we foraged in our pantry to see what we could create.

Luckily, I have two things going for me! 101 Best Brownie Recipes, a gift from my friend Beth D., and standard items such as sugar and unsweetened chocolate readily on hand.

If you're craving something chewy with a rich chocolate base and no more than 7 ingredients, then look no farther than the Fudgey Brownie recipe.

Fudgey Brownies
from 101 Best Brownie Recipes

4 (1 ounce) squares unsweetened chocolate (I prefer and use Ghiradelli's 100% cacao)
1/2 cup unsalted butter
2 cups sugar
4 eggs, beaten
1 cup sifted flour
1 tsp. vanilla bean paste (or you could use plain old vanilla, but I've been turned on to the paste for a much richer vanilla flavor... and totally get rid of imitation vanilla, okay? That stuff is evil.)
1/2 cup chopped pecans (more nuts are better, but that's what we had in the freezer)

  1. Preheat the over to 325 degrees F.
  2. Melt chocolate and butter in a small saucepan over medium heat and stir constantly to prevent burning.
  3. Remove from heat and cool several minutes. While the chocolate is cooling, place sugar in a separate bowl and add beaten eggs, one at a time, blending after each addition.
  4. Stir in chocolate and pour in flour a little at a time.
  5. Add vanilla and pecans and stir to mix well.
  6. Pour batter into a buttered and floured 9-inch square pan.
  7. Bake at 325 degrees F for 30-40 minutes (mine took all 40).
  8. Insert a toothpick into the center of the brownies to check for doneness. If the toothpick comes out clean, brownies are done.
  9. Cool, cut into squares and serve.
  10. Make about 9 hefty brownie squares.


Hugs and high fives,



Beth said...

Seriously? I gave that to you? I don't remember. But I'm glad I did!!! I love the picture and it looks DEEElishious!

Sending big hugs!


Kella said...

Well, I thought you gave me the brownie pan/brownie recipe book, but I do know for a fact that I received it in Tucson. My mind is way more melted than the ice cream in that picture! HA!

I loved how you used Urban Prankster in your class this morning. I re-tweeted what you said, too.

Hugs and love to you. I will figure out a way to visit you in Pa. (soon, I swear).