A mother-daughter conversation on food and cooking (mostly)

Saturday, February 9, 2008


I made our favorite brownies this week. I also had a gall bladder attack, but perhaps it's a stretch to link them.

This recipe is so useful because it uses plain old Hershey's cocoa, in fact it came from the back of a cocoa tin. The brownies are rich and, if you don't overbake them, gooey.

Fudge Brownies

2 eggs
1 cup sugar
1/2 cup butter, melted
1 cup flour
1/3 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Mix eggs, sugar, and melted butter in food processor. Add flour, cocoa, and salt. Process lightly until mixed. Add vanilla and nuts, and process a few seconds.

Scrape into an old Marie Callendar's pie tin, greased (or and 8x8 baking pan) and bake at 350 degrees for about 25 minutes.

My favorite ways to serve these are with coffee ice cream, or with fresh raspberries and raspberry sorbet.

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