This is different kind of brownie recipe. No mix master, no stack of bowls to clean. It’s all done in a single saucepan. Most importantly this recipe employs much less flour than normal — so the result is a moderately thin and very fudgy brownie. Very fudgy. I do like my cake-like brownies, soft, fluffy, and 3” high. You bite and your teeth gently ease through.
Not with this one. You bite and there is resistance, not hard but not subtle either. You are so very aware that this is goo you are about to ingest. And chocolate goo at that.
These are the perfect brownie to introduce to kids. No massive mixing, no big mess. Just one saucepan that the kids can lick clean.
Oh, you bake these for 30 minutes and you stop. Don’t test with a toothpick. If you do, and it comes out dry, then you have over baked. Fudgy means fudgy.
These are easily made. Easily eaten. You can do two batches a day. Easily.
Fudgy Saucepan Brownies
Yield: 16 brownies, 2” X 2”
- ½ cup butter [one stick]
- 3 ounces unsweetened chocolate, coarsely chopped
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ⅔ cup all-purpose flour
- ¼ teaspoon baking soda
- ½ cup chopped nuts
In a medium saucepan, heat and stir the butter and chocolate over low heat until melted and smooth. Set aside to cool.
Meanwhile preheat the oven to 350°F. Line an 8X8X2-inch baking pan with foil, extending the foil about 1 inch over edges of pan. Grease foil and set aside.
Stir the sugar into the cooled chocolate mixture. Add the eggs, one at a time, beating with a wooden spoon just until combine. Stir in vanilla.
In a small bowl stir together the flour and baking soda. Add the flour mixture to the chocolate mixture, stirring just until combined. If desired, stir in nuts. Spread the batter evenly into the prepared pan.
Bake for 30 minutes. Cool in pan on a wire rack.
Carve when cool.
Source: Better Homes and Gardens Baking
Photo Information: Canon T2i, EFS 18-55MM Macro lens shot at F/2.8 1/15th second, ISO 3200