First things first. I completely spaced in last night’s post and neglected to include the LINK to the new pop up shop. Duh. You can visit the shop right here (new listings went up tonight!). Nick was sick yesterday and today, so I’m blaming it on being a spaced out mom. Or a mom that was focused on dispensing chicken noodle soup and blankets and not selling napkin rings.
Now, today’s recipe. I went back and forth about sharing this one. But after making it four times in only three weeks, I decided to forge ahead. Regular readers know our ongoing quest for the perfect, stop-the-search, fudgy brownie. A recent online search brought me to this one, from the folks at Woman’s Day magazine. I first made it a few weeks ago. Sent half home with Mystic for his kids. Gave my kids a few in their lunch boxes. And then it was gone.
In less than 24 hours.
Mystic’s oldest son said it tasted like fudge. And inhaled it. So after a few recent hard days for him, I made the second batch and declared it only his.
The third batch was because I had to even the score. And Madeline’s frequent request these days are “brownies. the chocolate ones.”
And who am I to say no to that?
And the fourth batch? ‘Twas just because.
So now you might be wondering if I made it four times in three weeks, why am I hesitant about sharing it?
Because it doesn’t cut neatly. And that’s one of my biggest pet peeves when it comes to brownies. (Don’t mind the crumbs in the dish. It’s not quite as bad as that picture would indicate. That’s just from little hands in the dish.)
It might seem like something small and insignificant, but it bugs me. I want to be able to cut the kids a nice rectangular piece of brownie. Without all the jagged edges and crumbs falling on the floor. I want to be able to plate up perfectly neat squares when friends drop by.
This brownie is not that.
But that being said, the taste is really good. Like really really good. Slightly dense. Very definitely fudgy. And the answer to a chocoholics dream. Beyond that, it’s ridiculously simple to make.
Which is a bonus in anyone’s book, if you ask me.
So for those moments when you need a sweet little treat. And are able to let go of the brownie’s (and life’s) little imperfections.
This is that.
Tomorrow? Pure randomness.
To-Die-For Fudge Brownies
Recipe courtesy of Woman’s Day magazine
- 1 cup(s) (4 ounces) pecans (I skipped)
- 2 stick(s) (1 cup) butter or margarine
- 2 cup(s) (12 ounces) semisweet chocolate chips
- 1 cup(s) sugar
- 4 large eggs
- 1 teaspoon(s) vanilla extract
- 1 1/4 cup(s) all-purpose flour
- Heat oven to 350°F. Line a 13 x 9-inch baking pan with foil, letting ends extend above pan.
- Spread nuts in lined pan. Bake 7 to 10 minutes, stirring once or twice, until fragrant and toasted. Remove nuts from pan; cool, and then coarsely chop.
- Meanwhile melt butter in a 3-quart saucepan over medium-low heat. Add chips and stir until melted and smooth.
- Remove from heat and stir in sugar. Add eggs and vanilla and stir briskly until blended. Stir in flour, then 3/4 cup of the pecans. Pour into lined pan. Sprinkle with remaining pecans.
- Bake 30 to 35 minutes until a pick inserted in center comes out with moist crumbs attached (don’t overbake). Remove pan to wire rack. Let cool completely.
- Lift foil by ends onto a cutting board. Peel off foil; cut into squares.