Fudge Brownies

A brownie is a cross between a cake and a cookie. Sliced from a dense, rich chocolaty cake, it is a baked square of heaven.

Historically, it was popularized in the United States and Canada during the first half of the twentieth century. A chef in Chicago created the hand-held confection for ladies attending a fair. The earliest published recipe of this type of brownie appeared in 1904. I have to say, over a hundred years old and still going strong ... now that's a good recipe!

 I found this particular recipe years ago in a favorite cooking book of mine, entitled (appropriately),  "Chocolate, Chocolate, Chocolate". This is my favorite brownie recipe. Easy to make. Fudgey and chocolaty. 

Go grab a glass of milk and sit down and enjoy some chocolate heaven!

Fudge Brownie

 

Ingredients:

• 2 eggs
• 1 cup sugar
• 1/2 cup butter
• 2 ounces unsweetened chocolate, chopped into coarse pieces
• 3/4 cup flour
• 1/2 teaspoon salt
• 1 cup pecan halves
• 1 teaspoon vanilla
• powdered (confectioners) sugar

 

Directions:

• Oven Temperature: 325 degrees F.
• Baking Time: 30-35 minutes
• Makes: 16 squares or 32 fingers

Preheat oven to 325 degrees F. Grease an 8-inch square baking pan.

  

Beat eggs slightly; blend in the sugar. Melt the butter with the chocolate in a small saucepan over low heat. Blend into the egg/sugar mixture.

 

Add flour, salt, nuts and vanilla; stir until well blended. Pour into prepared baking pan.  Cool in the pan set on a rack. Sprinkle the top with powdered sugar, and cut into squares.