Rich Fudgy Brownies
I’m not sure where my mom got this recipe, but these brownies are incredible. They’re dense and gooey, and so rich it’s hard to eat more than one (maybe because they are mostly butter and sugar). Yum. For heaven on earth, try making a brownie sundae with these while they’re still warm — just add ice cream, chocolate sauce and whipped cream.
4 squares semisweet Baker’s chocolate
1 cup butter
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 cup chopped nuts*
1 cup flour
¼ teaspoon salt
Preheat oven to 350 degrees. Roughly chop chocolate and cut up butter so it will melt faster. Melt chocolate and butter in double boiler. Remove bowl from heat and add sugar, eggs and vanilla. Mix well. Stir in nuts. Add flour and salt and mix well. Pour into greased and floured pan. For thick brownies, use 9” square pan and bake 45-50 minutes. For thinner brownies, use a 9”x13” pan and cook for 40-45 minutes.
*Nuts are optional. I made this batch without them.
