BHG Fudge Brownies
I got these from an old cookbook, have been using this recipe for decades and it's always a hit.
Yield
16 servingsPrep
10 minCook
30 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine, melted |
|
| 2 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| ¾ | cup |
all-purpose flour
sifted |
|
| ½ | cup |
walnuts
chopped, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine, melted |
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 177 | ml |
all-purpose flour
sifted |
|
| 118 | ml |
walnuts
chopped, optional |
|
Directions
Preheat oven to 350℉ (180℃).
In medium saucepan melt butter and chocolate.
Remove from heat; stir in sugar.
Blend in eggs one at a time.
Add vanilla. Stir in flour and nuts; mix well.
Spread in greased 8x8x2-inch pan.
Bake at 350℉ (180℃) for 30 minutes.
Be careful not to overbake. Cool completely.
Cut into 16 squares.
