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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Fudge-Like Brownies Recipe

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This recipe for Fudge-Like Brownies is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 squares Baker's Unsweetened Chocolate
½ cup butter or margarine
4 eggs
2 cups sugar
1 cup sifted all-purpose flour
1 teaspoon vanilla
1 cup coarsely chopped nuts (pecans or walnuts)
Directions:
Directions:
Melt chocolate and butter in the microwave for 1 minute on high. (May be done over hot water) Cool slightly. Beat eggs until foamy. Gradually add sugar, beating well after each addition. Blend in chocolate mixture. Stir in flour. Add vanilla and nuts. (I mix by hand as I add flour and other ingredient's.) Spread in greased 9-inch square pan. Bake at 325° for 40 minutes. COOL COMPLETELY; then cut.
Number Of Servings:
Number Of Servings:
24 brownies
Personal Notes:
Personal Notes:
Brownies do not "stick done." When they just begin to draw back from the edges of the pan, they are done. Diddy's advise is: When anything begins to smell throughout the kitchen, it's done.

This is the recipe from the back of the Baker's Chocolate box. I began using it in about 1948, making brownies and other treats for a Teens Training Union social every Sunday evening. I've tried many, many other recipes for brownies and many mixes (Duncan Hines is a close second), but this has always been my favorite.

 

 

 

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