Fun Fridays: Fudge Brownies

I don't know who Paula Graham is, but my family loves her.

You see, about 10 years ago the women in my church put together a cookbook comprised of favorite recipes submitted by members. Some of those things are a gamble – you never know what kind of recipes you’re going to get – but this one had a few gems in it that make it priceless! Including one for brownies submitted by a Paula Graham that has become our all-time favorite. Let's face it. When the page in your cookbook looks like this…

…you know it’s a good recipe. And yes - this is full-fat-white-flour-chocolaty-goodness recipe. Don’t make this if you are dieting! In fact, unless you have a large family, it's a good idea to only make this recipe when you have to take a dessert somewhere. It makes a full 9 x 13 pan of brownies.

Fudge Brownies

1 stick butter (the real stuff!)
1 stick margarine
2 c. sugar
3/4 c. unsweetened baking cocoa
1 tsp. vanilla
4 eggs
1 1/4 c. flour
1/2 tsp. salt
1 tsp. baking powder

In a medium saucepan, melt butter and margarine.

When almost melted, add sugar and cocoa. Cook and stir for about 2-3 minutes to and remove from heat.

At this point, you've got a hot mixture that needs to have some eggs added to it, but you don't want to end up with egg clumps in your brownies. (Trust me, I've had it happen!) If you have the time, I recommend leaving it alone for about 10 minutes and letting it cool slightly. If you don't have the time, you can do what I usually do: I add the vanilla first and stir. Then I add one egg and quickly stir as fast as I can to get the egg mixed in and the temperature of the batter down so it won't cook the other eggs. Continue to add the eggs one at a time, stirring after each addition.

Add flour, salt, and baking powder and stir well.

Pour the batter into a 9 x 13 pan sprayed with cooking spray. Bake at 350 degrees for about 25 minutes.

While the brownies are baking, give the mixing spoon to your husband to lick clean - he'll think you're the best. Then you hang out in the kitchen and take care of the pan with a scraper.

Brownies are done baking when a toothpick inserted about half-way between the center and the edge of the pan comes out clean. Be sure to let sit for about 10 minutes before cutting to the middle can finish cooking the rest of the way.

Tip: You know how fudgy brownies tend to clump up when you cut them? Use a plastic knife- I keep a disposable "plasticware" knife on hand for just this task!