These were good brownies, especially for breakfast!! I didn't have any ice cream, so I used whipped cream instead. These brownies were crispy on the outside and chewy on the inside, the way I like them. You have to be careful not to overbake them, otherwise they will get too hard. I downsized the recipe and lessened the cooking time to about 35 minutes. I also made the mistake of mixing the sugar and flour ahead of time in a bowl, so I just added the egg and vanilla and then stirred in the chocolate. I left out the nuts, but for those who like nuts, they would be good. This recipe was originally from Good Housekeeping.Fudge Brownies
1 c. butter
6 oz. squares of unsweetened chocolate
2 c. sugar
4 eggs
1 c. flour
1 t. vanilla
1/2 t. salt
8 oz. walnuts, chopped
1. Preheat oven to 350ºF. Grease 9" x 9" baking pan.
2. In heavy 3-quart saucepan over low heat, melt butter and chocolate, stirring frequently. Remove saucepan from heat.
3. With a wooden spoon, beat in sugar and eggs until well blended. Stir in flour, vanilla, salt, and nuts. Spread batter evenly in pan.
4. Bake 45-50 minutes until toothpick inserted 2 inches from edge comes out clean. Cook brownies in pan on rack.
5. When cold, cut brownies crosswise into 4 strips, then cut each strip into 3 pieces. Store in tightly covered container. Makes 16 brownies.
6 oz. squares of unsweetened chocolate
2 c. sugar
4 eggs
1 c. flour
1 t. vanilla
1/2 t. salt
8 oz. walnuts, chopped
1. Preheat oven to 350ºF. Grease 9" x 9" baking pan.
2. In heavy 3-quart saucepan over low heat, melt butter and chocolate, stirring frequently. Remove saucepan from heat.
3. With a wooden spoon, beat in sugar and eggs until well blended. Stir in flour, vanilla, salt, and nuts. Spread batter evenly in pan.
4. Bake 45-50 minutes until toothpick inserted 2 inches from edge comes out clean. Cook brownies in pan on rack.
5. When cold, cut brownies crosswise into 4 strips, then cut each strip into 3 pieces. Store in tightly covered container. Makes 16 brownies.
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