You probably already had an enormous amount of chocolate, but who can resist chewy fudgy brownies? I know you might be thinking "Why would I ever bake brownies from scratch when the boxed mix is so good", well there are some recipes that are worth it. This is another back to basics recipe and it's delicious. A common mistake in baking brownies is over baking them, so be sure to take them out when the knife comes out almost clean. I know it may sound kind of confusing, but when it comes out with some brownie pieces that look moist, they are ready! I have the fondest memories of baking brownies with my mom and being so excited about licking the spoon and finally taking them out of the oven, and to this date baking brownies are is still my favorite moments. What are your favorite moments baking with love ones?
Recipe Fudgy Saucepan Brownies
3/4 cup butter or margarine
4 (1-ounce) squares unsweetened chocolate
2 cups sugar
1 1/2 cups unsifted flour
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 3/4 cups coarsely chopped pecans (I omitted the pecans)
Preheat oven to 375 degrees F. Melt butter and chocolate in a large, heavy saucepan over lowest heat. Off heat, mix in remaining ingredients in order listed, beating well after each addition.
Pour batter into a greased 9'' X 9'' X 2'' pan and bake 40 minutes until brownies just begin to pull from sides of pan. Cool pan of brownies upright on a wire rack to room temp, the cut into squares.