Wednesday, August 20, 2008

Brownies for Father Scott

I have it on good authority that our friend Fr. Scott had a difficult day. And that he likes brownies. These are what I call the "real thing" - not cakey, not an imitation of fudge - just right. I believe the original source was the back of a Bakers unsweetened chocolate box, but now it's just the family recipe.

Old-Fashioned Fudge Brownies

4 squares Baker's unsweetened chocolate
1/2 cup butter
4 large eggs
2 cups granulated white sugar
1 cup sifted flour (you can just shake it through a fine sieve)
1 teaspoon pure vanilla extract
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees F. Grease a 9x9" square metal baking pan.

Melt butter with the chocolate in a double boiler or in the microwave; cool slightly. Beat the eggs in a large mixing bowl until foamy. Gradually add the sugar, beating well after each addition. Blend in the chocolate mixture. Stir in the flour (or mix on lowest speed), making sure it is completely incorporated into the batter. Stir in vanilla and nuts. Bake 40 minutes in preheated 350 degree oven. There is no real test for "done"-ness, but brownies will be slightly separated from the sides of the pan and a slightly shiny, thin crust will form on the top. Be sure to cool brownies completely before cutting - or be prepared for a mess.