Moosewood Fudge Brownies
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Although the title of these is fudge brownies, even following the “make it as fudgey as possible” instructions leaves me with something resembling mousse when it goes into the pan, and tasting a little bit like this amazing chocolate pound cake my grandmother used to make when it comes out. (And, as a side note to my mother who will probably be VERY interested, I think I’ve found *the* recipe and I’ll be testing it soon. I imagine you want to do a taste test, yes?)
Regardless of all of the issues with titling, these are, quite simply, my favorite brownies. The middle is gooey and crumbly all at the same time, and the top gets a little bit (okay, a lot) flakey like icing that’s been sitting out for a bit. They whip up quickly, and I love the satisfaction of making brownies from scratch instead of a mix.
- 5 oz. unsweened chocolate (baking chocolate)
- 1/2 lb. butter at room temperature (2 sticks)
- 1 3/4 c. sugar (brown or white is fine, I typically use white)
- 5 eggs (!!)
- 1 1/2 tsp vanilla
- 3/4 c. flour
Preheat oven to 350 and spray a 9×13 inch pan with cooking spray. Melt the chocolate (I melt mine in the microwave – 30 seconds, stir, 30 seconds, stir, repeat until melted) and let stand while you prepare the rest of the batter so it cools a bit.
Beat butter and sugar together until light and fluffy. Beat eggs in one at a time, beating for about a mnute after each egg. Mix in vanilla. Letting the mixer run on low (it helps to have a hand here if you’re not using a stand mixer) drizzle in the chocolate slowly. Stir flour in until just incorporated. Spread into pan and smooth top. Bake for 20-25 minutes or until a knife/toothpick inserted in the center comes out clean. (The top will start to crack before they’re cooked all the way through.)
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