Best brownie recipe ever

This recipe for dense, fudgy brownies is the best I’ve ever had. The recipe comes from the book “The KidsFood Cookbook: 48 Metric Fast Food Favourites” by Shannon Ferrier and Tamara Shuttleworth. I first made these brownies as a teen and loved them. Don’t forget to check with a fork around 18-20 minutes of cooking (or earlier if your oven tends to run hot) – the last time I made these, I took them out after about 20 minutes of baking, although the recipe calls for 25 minutes.

*** Note: If you want to use cocoa instead of unsweetened chocolate squares, you need to use
3 tablespoons of cocoa and 1 tablespoon of butter for each unsweetened chocolate square.

“CHOCOLATE FUDGE BROWNIES

Cortez, the Spanish explorer, found the Aztecs drinking chocolate from golden goblets. In Europe, the Spaniards kept the precious substance to themselves until the 1600s, when chocolate drinking became an instant sensation in Holland and England. The Swiss finally developed a method of solidifying it in the 1800s, and many delicious recipes using chocolate were eventually created. These fudgy brownies are the type sold in fast food vending machines because they hold together better than the lighter, cake-type variety. Top them with Chocolate Glaze (p. 51) for a double chocolaty treat.

INGREDIENTS

10 mL butter
125 mL butter
2 squares unsweetened chocolate (28 g each)
250 mL sugar
5 mL vanilla
2 eggs
175 mL all-purpose flour
125 mL chopped walnut
Chocolate Glaze (p. 51)

UTENSILS

measures
2 L cake pan
medium pot
wooden spoon
hot mat or pot holder
HERE’S HOW
1. Use the 10 mL butter to grease the cake pan.
2. Set the oven at 180 C.
3. Melt the 125 mL butter and the chocolate together over low heat, stirring often.
4. Remove the pot from the heat and place it on the hot mat to protect the counter. Stir in the sugar and vanilla.
5. Beat the eggs into the mixture, one at a time.
6. Add the flour and nuts. Mix well.
7. Spread the mixture in the cake pan and bake for 25 minutes.
8. Cook the brownies, then frost with Chocolate Glaze. Cut into 16 squares.

CHOCOLATE GLAZE

INGREDIENTS
1 square unsweetened chocolate (28g)
25 mL butter
15 mL water
375 mL icing sugar

UTENSILS
small pot
measures
wooden spoon

HERE’S HOW

1. Melt the chocolate and butter together over low heat, stirring oftern.

2. Remove the pot from the heat and stir in the water. Add the icing sugar and mix until smooth. If the glaze is too thick for dipping, add more water, 5 mL at a time, until the glaze is thin enough to use.”