What can I say, it’s about time there was something decadently, chocolately scrumptious over here at Life Through the Kitchen Window. So, for dessert Saturday evening I made fudgy chocolate brownies. Incredibly moist, intensely chocolate, with the satisfying bite of big chunks of walnuts … who says brownies aren’t for dessert after a nice dinner?

Yes, they make a great snack, but served on a nice plate, tarted up with a bit of powdered sugar or cocoa and a few berries, and maybe a dollop of whipped cream, they transform into an elegant(ish) dessert. Okay, so I served mine plain, but if I had wanted to, I could have fancied them up considerably!

And did I mention, brownies have the added virtue of being oh-so-easy to make.

The key to this recipe is not to over-bake them. I have a tendency to leave baked goods in the oven too long. This recipe said 25 minutes, and by golly, that’s when I took them out (such discipline). I wanted to leave them in there longer, but had I done so, I wouldn’t have achieved the same result.

If you like your brownies with a delicately crisp top, followed by a luscious, almost gooily-moist chewy filling, this is definitely the recipe for you!

Fudgy-licious Chocolate Brownies

From “Brownies” in The Silver Palate Cookbook by Julee Rosso & Sheila Lukins, with minor adaptations

Pre-heat oven to 350°. Grease and flour a 9×13 inch baking pan.

• 1/2 pound (2 sticks) sweet butter (I substituted margarine)
• 4 oz unsweetened chocolate (I only had 2 oz unsweetened, so I used that plus 2 oz semi-sweet)
• 4 eggs
• 1-1/2 cups granulated sugar
• 3/4 cup unbleached all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup walnuts, coarsely chopped

Melt the butter and chocolate in the top of a double boiler over simmering water. When melted, set aside to cool to room temperature while you prepare the other ingredients.

Beat the eggs and sugar until thick and lemony in colour. Mix in the vanilla. Add the chocolate mixture to the eggs and sugar and mix thoroughly.

Sift the flour and fold gently into the batter; mix until just blended. Fold in the walnuts.

Pour the batter into the prepared pan. Tap the pan on the counter once or twice to surface any bubbles.

Bake for 25 minutes. Do not over-bake!

Here’s the hardest part of the recipe: allow to cool for 30 minutes before cutting into bars. Beware, this is a very tender brownie; lift them out carefully!

I have discovered that these make an excellent breakfast snack. This approach to the first meal of the day may not comply with Canada’s Food Guide, but these brownies are sure good with a cup of coffee!