Moosewood Fudge Brownies

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Moosewood Fudge Brownies

(From the Moosewood Cookbook)

 

butter for the pan

5 ounces (5 squares) unsweetened chocolate

1/2 pound butter or margarine, softened

1 3/4 cups (packed) light brown sugar (white sugar also OK)

5 eggs

1 1/2 teaspoon vanilla extract

1 cup flour (use 3/4 cup for fudgier brownies)

 

Many optional embellishments

 

1 cup chopped walnuts or pecans

1 teaspoon freshly grated orange rind

1/2 teaspoon cinnamon

a small ripe banana, mashed

2 to 4 teaspoons strong black coffee

1 cup semisweet chocolate chips

or anything else you might think of

or, for purists, none of the above

 

Butter a 9 by 13 inch baking pan. Preheat oven to 350 degrees F.

Gently melt the chocolate. Let it cool for about 10 minutes.

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

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

Stir constantly as you drizzle in the melted chocolate. After all the

chocolate is in, beat well for a minute or two.

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

thoroughly.

Spread the batter into the prepared pan. Bake 20 to 25 minutes, or

until a knife inserted into center comes out clean. Cut into squares

while still hot, then allow to cool for at least 10 minutes, if you

can wait that long.