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Fudgy Brownies

More “health food” from Tom and Suzanne Landshof – Tom only sends me stuff like this when he knows I’m on a diet! Suzanne was looking for a dessert with a rich chocolate flavor. She found this recipe, which we clipped out of Bon Appetit in 1991 and had never made, and gave it a try. I am sure glad she did. Very good!

Fudgy Brownies


1 1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter
6 ounces unsweetened chocolate, chopped
5 large eggs
2 1/4 cups sugar
2 teaspoons vanilla
1 cup chopped walnuts

Preheat oven to 350 degrees (325 degrees convection bake). Butter a 9-inch x 13-inch baking pan with 2-inch sides. Combine the first three ingredients in a small bowl. Stir butter and chocolate in a heavy small saucepan over low heat until melted and smooth. Beat eggs, sugar and vanilla in a large bowl to blend. Stir in warm chocolate mixture, then dry ingredients. Mix in nuts and pour batter into prepared pan. Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 30 minutes (25 minutes convection bake). Cool.


1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped
1/4 cup unsweetened cocoa powder
4 tablespoons milk
1 teaspoon vanilla
2 cups powdered sugar, sifted

Stir butter and chocolate in a small saucepan over low heat until melted. Stir in cocoa powder, 2 tablespoons milk and the vanilla. Whisk the chocolate mixture into the powdered sugar. Mix in enough remaining milk to form a smooth frosting.

Frost the brownies and cut them into pieces. (They can be prepared one day ahead; store them in an airtight container.)

Note: These are good with vanilla ice cream! I think a pan larger than 9-inch x 13-inch would be better, but the baking time would probably need to be adjusted down a bit.

Suzanne Landshof
(Modified from Bon Appétit, October 1991)