These brownies are for Tom, one of my Cohorts in Chocolate, because neither he nor I care for the fudgy goop “brownies” that are all the rage these days. Craggy-Topped Fudge Brownies

Tom is the artist who drew my “brain” that’s on the “A peek inside…” page of my blog. He and I were talking about food. We talk about food a lot. We both love good quality chocolate, and sometimes share our discoveries. Somehow we got on the subject of brownies, and Tom mentioned he thought the boxed brownie mixes had become “fudgier” than they used to be. I thought so too, and I haven’t made them lately because I’ve been disappointed by them. (Yes, I use boxed brownie mixes. Why reinvent the wheel? I usually add nuts or chips or something to the mix, but lately I don’t think they’re as good as they used to be.)

Tom and I both prefer a more cake-like brownie, something that has more of a “chew” to it that you can sink your teeth into. I like brownies when they get a bit stale, and used to attempt to let some sit in the pan and dry out a bit before I gobbled them up. I say “attempt” because most of the time I wasn’t successful!

Craggy-Topped Fudge BrowniesI’m still on a quest to find a brownie I can portion-control and freeze for craving times, and these came to mind. I liked the Chocolate Quinoa Brownies I made earlier this week, but they don’t have the texture I usually crave. It had been quite awhile since I made this recipe, but I remember them being really good. What I couldn’t remember was how fudgy or cake-like they were. That could easily be solved by whipping up a batch.

These were every bit as good as I remembered! They’ve got the perfect texture to them – a little bit of chew, without being too soft or too dry. They obviously take a little more effort than a boxed mix, but not much – and the result is definitely worth it!

Butter and sugar are melted on the stove, chocolate chips are stirred in, then a few more ingredients are added. Pour them into a pan, sprinkle on some nuts, and bake until a toothpick comes out clean. Craggy-Topped Fudge Brownies

Try these by themselves or topped with praline ice cream, warm caramel sauce and toasted pecans. Doesn’t that sound good? I think you’ll find the extra effort these require produce a much better brownie than a boxed mix, and you won’t mind mixing these up when the brownie craving hits!

Craggy-Topped Fudge Brownies

Craggy-Topped Fudge Brownies

Stuff you need:
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine
1 1/2 cups semi-sweet chocolate chips, divided
3 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/3 cup chopped walnuts

Now what?
Heat sugar and butter in medium saucepan over low heat, stirring until butter is melted.
Remove from heat.
Add 1 1/4 cups chocolate chips and stir until melted.
Stir in eggs.
Stir in flour, vanilla and baking soda until combined.
Spread into greased 9×13 inch baking pan.
Sprinkle 1/4 cup chocolate chips and 1/3 cup chopped walnuts on top. Press down lightly.
Bake in preheated 350F oven for 18-22 minutes or until wooden pick inserted in center comes out slightly sticky.
Cool and cut into bars.

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