Sunday, March 21, 2010

Ultimate Fudge Brownies

Ultimate Fudge Brownies - made 3.19.10 from The Brownie Experience by Lisa Tanner

This is another brownie recipe from my old brownie cookbook from college. This couldn't be simpler to make if you want a straightforward, basic, fudgy brownie. I chopped up Snickers Almond bars and added them to the batter for a little texture instead of nuts (of course). Otherwise you can make this plain. For a recipe that uses 5 ounces of unsweetened chocolate, I expected this to be a little more, well, chocolaty. Lately my brownies haven't had as much of a dark chocolate taste and I wonder if it's because I've been using the 99% cacao bars from World Market. That shouldn't make that much of a difference from regular unsweetened chocolate that's 100% cacao but it seems like I can taste the difference. Oh and I never sift powdered sugar over the brownies like the recipe says - why would you want to interfere with pure chocolate?

5 ounces unsweetened chocolate
1 cup butter, softened
1 ¾ cups brown sugar, packed
5 eggs
1 ½ teaspoons vanilla
1 cup flour
1 cup coarsely chopped pecans
Powdered sugar

1. Preheat oven to 350˚F. Butter a 13 x 9 x 2” pan.
2. Melt chocolate; set aside to cool. With wire whisk or hand mixer, cream together butter and sugar. Beat in eggs, one at a time. Add vanilla. Blend in melted chocolate, then flour. Stir in pecans. Spread mixture in pan.
3. Bake 20-30 minutes, or until toothpick inserted in center comes out clean. Cool in pan.
4. Sift powdered sugar lightly over top before cutting into bars.

Makes 32 brownies

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