Aunt Myra's Fudge Brownies
Author/Submitted by: lynne nishihara <vectr01q@HUEY.CSUN.EDU>
at room temperature
Pinch Of Salt
1) Position a rack in the center of the oven and preheat to 325F. Line
an 8-inch square pan with aluminum foil and lightly butter the foil.
2) In a small saucepan over low heat, melt the butter. Remove from
the heat and add the chocolate. Let stand for 5 minutes and then stir
3) In a large bowl combine the eggs and salt; beat with a handheld
electric mixer until frothy, about 30 seconds. Gradually beat in the
sugar and continue to beat until light, 1 to 2 minutes. Add the
vanilla and the melted chocolate and butter, beating until smooth.
With a spoon, stir in the flour just until blended. Stir in the
walnuts if you wish to use them and turn the batter into the prepared
pan. Bake for about 30 - 35 minutes, until a toothpick inserted near
the center emerges with a few crumbs clinging to it. Do not overbake
or the brownies will be dry. Place the pan on a rack and cool to room
4) While the brownies are cooling, prepare the frosting which is
optional, but a delicious addition. In a small heavy saucepan over
very low heat, combine the cream and chocolate. Stirring constantly,
heat just until melted and smooth. Remove from heat and stir in the
5) With a knife, loosen the edge all around and pull out the cooled
brownies by the aluminum foil and invert on a board. Peel off and
discard foil. Return to brownies to the pan right side up and spread
with fudge frosting. Let stand in a cool place for an hour or two. ut
into 16 small squares with a sharp knife.
Taken from _Jim_Fobel's_Old_Fashioned_Baking _Book,
Notes: I nuke the butter and chocolate in the microwave and watch it
carefully so it doesn't burn. For me, nuts are mandatory! I think
it's good without the frosting.
Source: Jim Fobel's Baking Boo