Fudgy Brownies
1/2 c butter
2 sq unsweetened choc (1 oz size)
1 c gran sugar
2 lrg eggs
1/2 cup unsifted all purpose flour
3/4 tsp vanilla extract
1 c chopped walnuts or pecans
HOT Fudge Sauce (optional)
1 12 oz pkg semisweet choc pieces
5 sq (1 oz size) unsweetened choc
1 can 12 oz evap skimmed milk
1 tsp vanilla
Vanilla ice cream.
In a small pan over medium heat, melt the butter and 2 sq of choc, stirring constanatly. Stir in sugar. Remove pan from heat and let cho mixture cool 10 minutes. Preheat oven to 325F
Grease an 8 x 8 x w metal baking pan. Add eggs, one at a time to choc mix, beating well after each addition. Beat in the flor and vanilla. Add nuts to batter, stir until thorougly comgined. Spread batter evenly in prepared pan. Place pan in center rack of oven. Bake 40 min. Remove pan from oven and place on wire rack to cool completely. To sereve, cut brownies into squrae. Makes 16 brownines.
If desired, prepare sauce. In pan, combine the semisweet choc, the 5 sq unsweeted choc and the evap milk. Cook over low heat, stirring constantly. Remove sauce from heat. Stir in vanilla and serve immediately. To store, cool and transfer sauce to a glass or plastic container, cover and refrigerate. Reheat sauce slowly before serving. Makes about 3 cups sauce.
Can make brownie sundaies using warm brownie, top with ice cream, then hot fudge sauce.
Tips--To bake double the recipe, ligthly grease the bottom of a 13 x 9 x 2 metal pan, line with waxed paper and fill with batter, bake as directed. turn out onto wire rack; peel off and discard waxed paper.
To freeze brownies, cool uncut brownies completelly; wrap and freeze. To serve, thaw brownies and cut into pieces.
Calorie Small 182 cal 12 gram fat.
Fudge Sauce 330 cal 23 g fat