Moosewood Fudge Brownies

I honestly don't know where these brownies have been all my life. I have been looking for a simple, fudgey brownie recipe, not realizing I have had this recipe for years. Until now. It's another recipe from the Moosewood Cookbook*, and lucky you, I have compiled the recipes from both the original and 15-year revised editions. The basics remained the same, some embellishments were added and some were left out. They are all here for you. Take your pick.

{picture very soon...}

*link above is for the "new" 2000 edition, which I do not have.

Moosewood Fudge Brownies

butter for the pan
5 ounces (5 squares) unsweetened chocolate
1/2 pound (2 sticks) butter, softened
1 3/4 cups (packed) light brown sugar
5 eggs
1 1/2 teaspoons vanilla
1 cup flour (use 3/4 cup for even fudgier brownies)

Many optional embellishments:
1 cup chopped walnuts or pecans
2 to 4 tablespoons strong black coffee
1 teaspoon grated fresh orange rind
1/2 teaspoon allspice or cinnamon
a small mashed overripe banana
Or anything else you might think of
Or, for purists, none of the above.

Yet another option: instead of uniformly blending in the chocolate, you can marble it. Add chocolate last, after the flour is completely blended in and only partially blend in the chocolate. It looks real nice.

1. Butter a 9 x 13-inch baking pan. Preheat oven to 350 degrees F.

2. Gently melt the chocolate. Let it cool for about 10 minutes.

3. Cream the butter and sugar in a medium-sized bowl until light and fluffy.

4. Add the eggs, one at a time, beating well after each. Stir in the vanilla.

5. Stir constantly as you drizzle in the melted, cooled chocolate. After the chocolate is in beat well for a minute or two.

6. Stir in flour and possible embellishments. Mix just enough to blend thoroughly.

7. Spread the batter into the prepared pan. Bake 20 to 25 minutes, or until a knife inserted into the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes, if you can wait that long.