How about this:

See's Gooey Brownies
Makes 24 large brownies
INGREDIENTS:
16 oz chocolate chips
1 can sweetened condensed milk
1/2 pound butter plus 2 tablespoons butter, divided
1 lb brown sugar
2 eggs
1 teaspoon vanilla extract
shot of espresso (optional)
2 cups all purpose flour
1 teaspoon salt
1 cup toasted walnuts or pecans
DIRECTIONS:

Place condensed milk, chocolate chips and butter in a glass bowl. Microwave on medium for one minute. Stir until smooth. You might need to place back in the microwave for a few more seconds. Be careful not to over heat. Set aside.

In a small saucepan, (or microwave) melt remaining 1/2 lb of butter, stir in sugar. Add to chocolate mixture. Beat in the eggs one at a time. Stir in vanilla, (espresso if using) flour and salt. Fold in nuts.

Line 13 x 9 x 2 inch baking pan with foil leaving an overhang at each end. Butter foil. Bake at 350ðF for 30-35 minutes. Do not over bake. Place pan in freezer. This stops the baking process. When brownies have cooled use foil to remove from pan. Peel off foil. Cut brownies into bars and then into squares. I wrap bars individually and freeze. Easy to pull a bar out of the freezer when the craving for a brownie hits.

Is "fudgey" okay? These are our favorite.

Fudgey Brownies

1c butter
4oz unsweetened baking chocolate
2c sugar
4 eggs
1c all purpose flour
1tsp vanilla extract
1/4 tsp salt
1/2c chopped nuts (optional)

Heat oven to 350F. Grease 9X13 baking pan. In large microwave safe bowl, microwave butter and chocolate 1 to 1-1/2 minutes on high or until chocolate is melted and mixture is smooth when stirred. Add eggs, one at a time, beating with wooden spoon until blended. Stir in flour, vanilla and salt until blended. Stir in nuts if desired. Spread mixture evenly in prepared pan and bake 30-35 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan, then cut into squares. Yield: 3dozen brownies

Linda

I'm eating a brownie right now, had some left from the batch I made for the farmers market today.

Here's the recipe, I found it on a blog and realized it was the exact recipe I made to take to school...that was my punishment for passing a note to my girlfriend. I was in 7th grade.... I used the recipe for years.

My trick...test brownies with a toothpick half way between the side of the pan and the middle. If it comes out clean they are done. Moist and fudgie this way.

Linda's Fabulous Brownies

Time: 15 min. prep + 35 min. baking
Yield: One 9x13 pan, cut them as large or small as you like
Recipe from my sweet cousin Linda Reber

BROWNIES:
1 C butter, melted
2 C sugar
1/2 C cocoa powder (can use melted baking chocolate)
2 t vanilla
4 eggs
1 1/2 C flour
1/2 t salt
3/4 C chocolate chips (milk chocolate or semi sweet)

FROSTING:
1/4 C butter, melted
1/4 C cocoa powder
3 C powdered sugar
4-5 T milk
1 t vanilla
dash salt

1. Preheat your oven to 350 degrees. Place 1 cup melted butter, 2 cups sugar, 1/2 cup cocoa powder and 2 teaspoons vanilla into your stand mixer or large mixing bowl. Mix on low-speed until combined and smooth, should take about 1 minute.

2. Add 4 eggs, one at a time, mixing well after each one.The batter should look pretty runny at this point.

3. In a small bowl place 1 1/2 cups flour and 1/2 teaspoon of salt. Toss the two together with a fork to combine. Add these dry ingredients to the brownie batter and mix on medium speed for about 2 minutes or until smooth.

4. Stir in 3/4 cup chocolate chips.

5. Spray a 9x13 pan with cooking spray and spread the batter out into it. Bake at 350 degrees for 25-35 minutes. Be sure not to over bake these babies. Remove the pan from the oven and let the brownies cool completely.

6. While your brownies are cooling, make your frosting. Place 1/4 cup melted butter and 1/4 cup cocoa powder in a small mixing bowl and mix it until well combined.

7. Add 3 cups of powdered sugar, 4-5 tablespoons of milk and 1 teaspoon vanilla.

8. Beat the ingredients together until the frosting in smooth and glossy. If it's too thick, add a bit more milk.

9. When the brownies have cooled completely, spread the frosting over the top, cut and serve.

Nancy

I've always liked the recipe on the back of the Baker's unsweetened chocolate box:

4 squares unsweetened chocolate
1 1/2 sticks butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup flour
1 cup coarsely chopped nuts (optional)

Melt chocolate and butter together, beat in eggs and vanilla. Fold in flour and nuts (I like pecans).

Spread in greased and foil lined 13" x 9" baking pan (Note: I don't line with foil as I find it always sticks. I let the brownie get cool in the pan and the whole cake generally slides out onto a cutting board for cutting up). Bake for 30-35 minutes or until a toothpick inserted in the middle comes out with fudgy crumbs. Cool in the pan. Cut into 24 squares.

Thanks everyone - they all sound great. Now.... which one to make first!

Alexa

Thanks Alexa for the thread. I have a lot of chocolate leftover from Christmas baking and brownies was one of my thoughts. Although ,like you, it's a dilemma which recipe to use!

Yesterday I made fudge and well let's just say "himself" was less than impressed!