EASIEST FUDGE/BROWNIE

 Photo by Carol Guilford

It’s really a cross between fudge and a brownie.  You can serve it warm from the oven with ice cream or cool it and enjoy at room temperature.

                  3 squares unsweetened Baker’s chocolate

                  1 stick unsalted butter 

                   ¾ cup sugar

                   4 tablespoons flour

                   3 eggs, beaten

                   1 teaspoon vanilla

                    ½ cup chopped walnuts (optional)

1. Melt the chocolate and butter together over low heat.

    (I rarely use a non-stick pot, but I do for this recipe.)

2.      Add the sugar and flour.  (Mix thoroughly with a wooden spoon or a wire whisk.)

3.      Add the beaten eggs and vanilla and walnuts, if you are using them. 

4.      Pour the batter into a well greased (buttered) 9-inch pie plate or an 8 X 8 baking pan.  Bake at 350 degrees for 25 minutes. 

5.  Cool in the fridge for one hour. Take them out and they will be firm but soft and last until they are all eaten. 

Makes about 20-24, depending on how you size them. On the left in the photo above the fudge was made in a pie plate so, and on the right in an 8x8 baking pan.