Moosewood Fudge Brownies

(from hpatey’s recipe box)

These were thinnish in a 10×16 pan, but for some reason took longer than stated to bake. We added coffee and chocolate chips, and may try pecans and orange next time. They do need to be cut (or at least scored) before they cool, because the top crusts up and you’ll get a crumbly mess if you cut them afterward.

Source: The New Moosewood Cookbook by Mollie Katzen

Cook time: 25 minutes
Serves 12 people

Categories: baked, chocolate, dessert

Ingredients

  • 5 oz chocolate, unsweetened, block
  • 1/2 lb Butter, or margarine, soft
  • 1 3/4 c Light brown sugar (white ok)
  • 5 Eggs
  • 1 1/2 t Vanilla extract
  • 1 c Flour (3/4c for fudgier ones)
  • Optional Embellishments:
  • 1 c walnuts/pecans, Chopped
  • 1 t Freshly grated orange rind
  • 1/2 t Cinnamon
  • 1 banana (small ripe), mashed
  • 2-4 t coffee, strong black
  • 1 c Semisweet chocolate chips

Directions

  1. Butter a 9×13 pan. Preheat oven to 350°.

  2. Gently melt the chocolate. Let it cool for about 10 mins.

  3. Cream the butter and sugar in a medium sized bowl until light and fluffy.

  4. Add the eggs, one at a time, beating well after each. Stir in the vanilla.

  5. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two.

  6. Stir in the flour and possible embellishments. Mix just enough to blend thoroughly.

  7. Spread the batter into the prepared pan. Bake 20-25 mins, or until knife inserted in the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 mins, if you can wait that long.

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