Grandma's Famous Fudge Brownies

I have to admit, I would by no means make it as a skinny baker. The curves would overtake my body like a wave of chocolate. Today, as I dreaded the thought of baking but fantasized about the taste of chocolate brownies, I peeled my worn out body from the recliner in an attempt to create something so scrumptious the dishes would be licked clean before they ever hit the sink.

I dug out my dusty pans and asked a friend for his Grandmother’s Famous Fudge Brownie Recipe that he so often has bragged about. The thought of baking something I have made a thousand times before seemed too dull and the thought of something original seemed fresh and exciting. Mind you, I desired excitement after peeling myself from my over-sized leather recliner. The professional Kitchen Aid mixer in place, the glass cake pan clean, and my wrinkled gingham apron attached to my overly exhausted body -I began the journey of making these bragged about brownies.

The butter and chocolate started to soften and the aroma began to energize my lazy spirit. The buzzing sound of the mixer whipping the butter and eggs offered a much needed change of pace to my sluggish evening. As I whipped the remaining ingredients into a chocolate fudge fantasy I could taste the treat that would brighten my night in a mere 30 minutes.

Spooning the batter into the pan and waiting for my outdated oven to finally preheat, I had a craving leading to quick adultery of this famous family recipe. The urge to add peanut buttery goo throughout the fudge like brownie batter made me feel as though I had been converted into Ms. Betty Crocker. My artistic baking background took over and I was impulsively converted into a brisk baking mode. I threw a little of this and a smidgen of that into the peanut butter sauce pan and accidentally replicated the filling for Reese’s’ Candy Cups. I poured and swirled the two delectable treats- my two favorite treats simultaneously became one.

The preheated oven beeped. As I opened the squeaky oven door all I could do was pray my concoction turned out somewhat wonderful. The smell of the baking peanut butter chocolate fudge was making my mouth water. If my kitchen were a path full of grass there would be a new formed natural pathway from pacing back and forth to check the oven. Every sneak peak lead to instant tummy growls. Subconsciously I assumed that by turning on the dim oven light and checking the brownies they would magically cook faster.

Finally it was time to remove them and taste the decades old recipe that I had attempted to adulter. It was going to be magnificent or suffer from a creative cooking malfunction which would lead to severe frustration and an impromptu outing to the local bakery. The whirling swirls of peanut butter interlaced with rivers of chocolate fudge looked like miniature squares of heaven sitting on my messy kitchen counter. I succeeded and the taste bud sensation was inconceivable. I have to say if I ever decide to open a bakery- which I would never do- this recipe would be the first on the long list of victorious baking creations.

Fudge Brownie Recipe:

2 Eggs

     1 Cup Sugar

½ Cup Butter

½ Cup Flour

1 Cup Nuts (optional)

½ Cup Cocoa

1 tsp. Vanilla (I added a smidgen more)

1/8 tsp. Salt

*Melt butter and chocolate together. Beat eggs and sugar (I did this on super high for approximately 3 minutes) Add chocolate, butter, eggs, sugar, vanilla and salt. Put flour in last.

Bake about 25 minutes at 350

Peanut Butter Goo…

½ cup Butter

1 Cup Sugar

1 Cup Creamy Peanut Butter

½ cup Flour

1 tsp Vanilla

*Melt butter, chocolate, sugar, vanilla and peanut butter in a sauce pan. Mix well. Add flour last. (if you don’t add flour it tastes just like Reese’s Peanut Butter Cup filling)

*Pour peanut butter mixture into brownie batter before cooking. Run a knife thought the batter making swirls throughout the pan.

*Let cool completely before eating (They seemed even better the next morning. Yes, I had one for breakfast)

I should mention that the old photo above is the original recipe and we can all see that it has been used many times and many people have enjoyed this wonderful recipe. Thanks to TR. Brixey for sharing this with me!