Friday, November 4, 2011

Chocolate-Chip Fudge Brownies: A Recipe Resurrected

I have probably owned only a few dozen cookbooks over the years and many of those have disappeared in our many upheavals of packing and moving.
I tend to use over and over the recipes which epitomize the best of those I've tested.
I use recipes only for baked goods, sometimes substituting or tweeking ingredients.
Recipes are clipped and taped into the front of cookbooks, written out on the end papers, scribbled on file cards.  More recently I've transcribed favorites to my PC.
Last week while searching for an oatmeal cookie recipe for Gina, I discovered this brownie recipe written in the front of a cookbook which I don't often use at this time.
I suspect that I copied it from a magazine--possibly Family Circle.
I stirred it up as a dessert offering when G. invited us to supper--and the brownies are even better than I remembered. I baked another batch this evening for sharing at a church fellowship lunch.

Chocolate Chip Fudge Brownies
Preheat oven to 325.
Grease a 13x9 glass baking pan.
[I used cooking spray.]

1 cup sugar
1/2 cup butter
3 Tblsps water
1 10oz pkg semis sweet choc chips [about 1 1/2 cups]*
2 tsp. vanilla
3 large eggs
1 1/4 cup flour
1/2 tsp salt
1/2 tsp baking soda

In a heavy saucepan, combine the butter, sugar and water.
Stir over medium heat, until the mixture comes just to a boil.
Remove from heat, add the chocolate and vanilla, stirring gently until the chocolate is melted.
The mixture will be smooth and shiny.
Add the eggs, one at a time, stirring in well with a wooden spoon or a whisk after each, until incorporated.
Sift together flour, baking soda and salt.
Fold into batter, pour into prepared pan and spread smooth.
Baking directions suggest 30-35 minutes.
In my oven 30 minutes is sufficient, and I watch carefully during the last five minutes.
Remove from oven and cool in pan before cutting.
* I've been adding one square of bitter baker's chocolate with the semi-sweet chocolate chips.  I like the added richness and flavor.
These brownies are worthy of the term "decadent!"
[I've no idea how these measurements translate to whatever system of numbers might be that is used in UK recipes.
I have several English recipes I wish I could rework to US measure.]


  1. These sound good, US measures are no problem as far as I'm concerned as I've had both cup and spoon measures for as long as I can remember. My friend in NH sent them to me when we started exchanging recipes over 30 years ago.

  2. Oh this sounds yummy ....I shall pop back to save it. I have had no sucess with them before ...always over cooked do you know when its cooked and still sticky inside ???

  3. These sound delicious that's for sure. I think I've got all the ingredients, maybe I'll make them this week. If I do, I'll let you know.

    Have a great weekend and a wonderful week.


  4. The brownies sound delicious! I love chocolate, but alas, chocolate and I can not be in the same place or I will eat every bite of it, not slowly either.

  5. I have never met a brownie I didn't love, and I'm going to save this recipe to try. If I end up posting it on the blog, I'll link to your posting.