My friend Lindsay introduced me to these brownies a while back, and oddly enough, last night was the first time I made them. Lindsay has tried adding peanut butter to the batter, resulting in a denser, peanut-buttery brownie. I decided to add chocolate chips and toasted walnuts (about 1/2 cup of each), just because I like the crunch and you can never have too much chocolate. The brownies are super-fudgey with a dark chocolate taste, and are actually my first homemade brownies that I’ve really liked. I guess it all depends on your own culinary history–I grew up with brownies from a box, and it’s still my favorite kind.
Moosewood Fudge Brownies
- 1/2 cup butter
- 3 squares (1 ounce each) unsweetened chocolate
- 1 cup lightly packed brown sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/2 cup unbleached white flour
Preheat oven to 350Â°F.
Coat an 8- or 9-inch baking pan with cooking spray.
In a heavy large pot, melt the butter and chocolate together, stirring occasionally. While they melt, assemble the rest of the ingredients (if mixing by hand, beat the eggs with a fork in a separate bowl). When the butter and chocolate have melted, remove the pot from the heat. Add the brown sugar and vanilla and beat by hand or with an electric mixer. Add the eggs (just crack them directly into the pot if using an electric mixer). Stir in the flour, and mix until the batter is thoroughly blended and smooth.
Pour the batter into the pan and bake for about 20 minutes, until the brownies are just beginning to pull away from the sides of the pan and are fudgey in the center. For more cake-like brownies, bake an additional 5 minutes.
Makes 16 brownies.
Source: Moosewood Restaurant Cooks at Home.