Saturday, July 17, 2010

Fudge Brownies

I've been on vacation in the U.S. and haven't had time to blog for the last two weeks.  We've been to a wedding, then to Yellowstone and Grand Teton National Parks.  I love that area of the U.S.  Last summer we went to the Oregon Coast.  There is so much beauty in the world.  Anyway, right before we left home, I made these brownies.  Now, on a long layover at the airport, I finally have time to blog about them.  :)

They are from my Good Housekeeping cookbook.  They were a little too chocolatey for me, and I even cut back on the chocolate by one ounce (so I used 5 oz. instead of the 6 listed).  Everyone seemed to like them, though.  We enjoyed them with some vanilla ice cream and hot fudge.

Good Housekeeping's Fudge Brownies

1 cup butter(2 sticks)
6 1-oz. squares unsweetened chocolate
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 8-oz. can walnuts(2 cups), coarsely chopped

1.Preheat oven to 350 degrees F. Line 9""x13"" metal baking pan with foil; grease foil.

2. In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolate, stirring frequently. Remove saucepan from heat. With wooden spoon, beat in sugar and eggs until well blended. Stir in flour, vanilla, salt, and walnuts. Spread batter evenly in pan.

3. Bake 25-35 minutes until toothpick inserted 2 inches from edge comes out clean. Cool brownies in pan on wire rack.

4. When cold, cut brownies into 4 strips, then cut each strip into 4 pieces. Store in tightly covered container.

Makes 16 brownies.

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JelliDonut said...

Since you weren't too far from my neck of the woods, I'd have taken those too-chocolatey brownies off your hands. For me, there is no such thing as too much chocolate. They look yummy!

Hope you enjoyed your vacation.

LadyJayPee @ Eating, Etc said...

For a second there, I thought you said they were too chocolatey! :-)

Linda said...

Yes, is there such a thing as "too chocolatey"? ;)