My brownies, are perfect!!!!!!! Brian’s may taste good, but too often they look like a bumpy road or a small sink hole. When I bake, the results are much better. Oh, to his credit he does help me with mise en place and he cleans up like a champ. Jeez, give him a bowl that batter has been mixed in and he’ll lick it clean. Literally. Then I do soap and water.

Today I have put him to brownie shame. We got the new Good Housekeeping Cookbook 125th Anniversary Edition, and I, not Brian, discovered this recipe for Fudgy Brownies. I made a batch for our CBTB Holiday Party and oh my goodness they are perfect. The only problem I had was keeping Brian out of them for 24 hours. I hate to threaten, but, as any wife knows, it’s part of the relationship.

These brownies are really fudgy, meaning they are cakelike yet still moist. A frosting was suggested but my staff found frosting not to be needed. This is the ideal brownie base for sundae. Top this with ice cream, of any flavor, then some whipped cream and you have guilt worth every bite.

These brownies have the distinction of being mixed in a saucepan, not a bowl. My efficient husband was still able to clean in his own fashion.

Fudgy Brownies

Yield: 24 brownies


  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ¾ cup butter or margarine (1 ½ sticks)
  • 4 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 5 large eggs, beaten


Preheat oven to 350˚F. Grease 13” by 9” baking pan.

In small bowl, with wire whisk, stir flour and salt.

In heavy 4-quart saucepan, melt butter and unsweetened and semisweet chocolates over low heat, stirring frequently, until smooth. Remove from heat.

With wooden spoon, stir in sugar and vanilla. Add eggs; stir until well mixed. Stir flour mixture into chocolate mixture just until blended. Spread batter evenly in prepared pan.

Bake until toothpick inserted 2 inch from edge comes out clean, about 30 minutes. Cool completely in pan on wire rack. When cool, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

Source: Good Housekeeping Cookbook 125th Anniversary Edition