Lori's Brownies

    

These brownies are this recipe doubled, with added walnuts, chocolate chips, and baked in a 

9" x 9" x 2" pan and baked an extra 10 minutes. 

I first made these brownies when I was 11 years old. I found them in the only cook book we owned at the time, a Time Life cook book. This book had many sections, including a child's section, which had this recipe, along with a few others. 

I asked my dad if I could make these brownies. He told me to write down the ingredients I needed and we would buy them when we went shopping that week. I bought the ingredients and have been making these ever since. I have made other recipes, but I always come back to these.

These brownies are chocolatey, rich, crackly on top (as brownies should be), moist with a slight chew, and delicious. They are everything a brownie should be.

I most always double this recipe and bake them in a 13" x 9" x 2" pan. Bake the same 40 minutes. I needed the larger side for my larger family. I also make the larger size when taking to a pot luck or family gathering. If I am just in the mood for brownies, I usually just make this smaller size. 

A few years ago I had had a bakery-style brownie that was thicker and I wondered if I could do that with my recipe. The next time I made them, I doubled the recipe and made them in an 8" pan, but cooked them about an extra 10-15 minutes. They were good, but I thought crowded. The next time I wanted thicker brownies, I baked them in a 9" x 9" x 2" pan (like those above) and baked them for an extra 10 minutes. That is my preference when I want a thicker brownie. 

This is an excellent recipe and it just might become your favorite, too. 

Lori's Brownies
                                               Preheat oven 300 degrees F
2 squares unsweetened chocolate (2 ounces)
1/4 cup real butter
1 cup sugar
2 eggs
1/2 tsp. vanilla
2/3 cup flour
dash of salt
1/2 cup chopped nuts, optional*
1/2 cup chocolate chips, optional*
Powdered sugar, optional*

Melt the chocolate in a mixing bowl over hot water. Remove from heat. Add the butter and stir till melted. Cool for 5 minutes.*
Add sugar, eggs, vanilla, and beat thoroughly.
Mix in the flour and salt; blend well.
Stir in nutmeats an/or chocolate chips, if used.
Grease an 8" square pan and pour in brownie batter, using the spoon to level the top.
Bake in a slow oven (300 degrees F) for 40 minutes.
Cool completely and cut into squares. Dust with powdered sugar, if desired

Tips:

*I have never melted the chocolate in a bowl over hot water. I have always melted the chocolate and
  butter together in a small saucepan over very low heat.
*While butter and chocolate is melting, measure out all other ingredients and butter the pan; set the
  pan aside till needed.
*Walnuts taste best, but pecans can also be used.
*You can use a doily over the brownies to make a pretty, lacey design with the powdered sugar.

Chocolate Fudge Pie

This is a rich, fudge-like pie that should be served in small sections. I got this recipe out of the paper years ago, tried it, and liked it, but I only make it occasionally as it is truly rich! If you love chocolate fudge, you will love this pie. It is not a traditional chocolate pie as it is not like a pudding, but more like fudge poured into a pie shell. This makes an awesome dessert for a light luncheon or dinner. It is also a fine pie to make for showers of all kinds.

Chocolate Fudge Pie

2 cups sugar
4 Tbls. unbleached flour
4 Tbls. unsweetened cocoa
2 cups whole milk or evaporated milk*
2 eggs
2 tsp. vanilla
1- 9" baked pie crust*

In a 3 quart saucepan, combine the sugar, flour, and cocoa; add eggs, and a little milk and mix well. Add rest of milk and vanilla;  blend well. Cook over medium low heat till thick, watching not to scorch. Pour filling into baked pie shell, smoothing top. Cool and garnish with some real whipped cream and chocolate curls, if desired.

Tips:

*The evaporated milk would make a richer pie.
*You can use a regular pie crust, a graham cracker crust, or a cookie crust.