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Moosewood Fudge Brownies
this recipe is pretty much verbatim, and worth every minute.
butter for the pan
5 oz (5 squares) unsweetened chocolate
1/2 lb. (2 sticks) butter or margarine, softened
1/34 c. packed light brown sugar (white sugar also OK)
5 eggs
1/5 tsp. vanilla extract
1 c. flour (use 3./4 c. for fudgier brownies
MANY OPTIONAL EMBELLISHMENTS:
1 c. chopped walnuts or pecans
1 tsp. freshly grated orange rind
1/2 tsp. cinnamon
a small ripe banana, mashed
2 to 4 tbsp. strong black coffee
1 c. semisweet chocolate chips
OR anything else you might think of
OR, for purists, none of the above
On a brownie-intensity scale of 1-10, these are about an 11; in
other words, not for the faint-hearted. You should probably have
some good vanilla or coffee ice cream on hand, or you’ll find
yourself running out to the store to get some as soon as you take
a bite, and this will rudely interrupt your dessert hour.
*Butter a 9x13inch baking pan. Preheat the oven to 350F
*Gently melt the chocolate. Let it cool for about 10 minutes.
*Cream the butter and sugar in a medium-sized bowl until light
and fluffy.
*Add the eggs, one at a time, beating well after each. Stir in
the vanilla.
*Stir constantly as you drizzle in the melted chocolate. After
all the chocolate is in, beat well for a minute or two.
*Stir in the four and possible embellishments. Mix just enough
to blend thoroughly.
*Spread the batter into the prepared pan. Bake 20 to 25 minutes,
or until a knife inserted into the center comes out clean. Cut
into squares while still hot, then allow to cool for at least
ten minutes, if you can wait that long.
Recipe from The Moosewood Cookbook.
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