Fudgy Brownies

Alright, so at 9:30 at night, I am having a major chocolate craving – you know, it happens once a while. Well my Easter chocolate is somehow already gone (I did notice the H sneaking some throughout the week), so a no go with that easy fix. But what else helps a chocolate craving – good old fashioned brownies. Now I have made a few different brownies in my time, orange brownies, cookie dough brownies, butterless brownies, mississippi mud brownies and cream cheese brownies. I also have a few more sitting in “to try” recipe collection. However, I immediately knew exactly what brownies I needed to satisfy myself, and what do you know I can’t find the recipe anywere. It was to late to call my mom who has a copy or my Aunt who originally gave me the recipe. I had a slight recall of what might be going into it, but really it was pretty vague. I decided to give it a try anyways and see what I could come up with.

The result of my “I think it had some of this” baking, was a delicious fudgy and gooey brownie (what I was going for), but sadly not quite the original. Still they were great, and I am saving this one in a couple of places now incase Mom has lost her copy of the original (it has been known to happen).

Fudgy Brownies:
½ cup margerine (I know this sounds weird to use marg, but it was still really tastey, and they do taste different with real butter)
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/3 cup Cocoa powder
½ cup AP flour

In a saucepan melt the margerine and then mix in the sugar and the egg. Be careful not to add the egg when the butter is too hot or you will get a friend egg.

Mix in the vanilla. Add the cocoa powder and stir in. Fold in the flower.

Pour into a 8x8 pan (I always line mine with parchment paper, which it makes incredibly easy to get the brownies out). Bake in an oven preheated to 350F for about 20 minutes. The center of the brownies will still look wet under a baked crust.

Let the brownies cool in the pan for about 5 to 8 minutes and then remove from the pan to finish cooling. The middle of the brownies will still be quite soft and gooey. Enjoy.

I always like eating these slightly warm, and they are still my favorite brownie recipe. My H really enjoyed these, and took ½ the pan to work today.