Which brownies are you making? The decadent brownies or the See's Brownies?

If you are making the See's you will have to open a can of sweetened condensed milk so you might as well make a full batch.

If you are making the Decadent it is easy to cut that recipe in half. You will need to reduce the time just slightly. Start checking at about 20 minutes. You don't want to over bake.

Ann

Ann,
I want to make the recipe with the condensed milk. Better to waste a half can than to be diabetic and gorge on something as sinful as these brownies. I have no self control when it comes to my three favorite food groups: sugar, chocolate and nuts. Putting individual servings in the freezer won't deter me from defrosting 6 or 8 at a time.
Nancy

OMG Ann those brownies were just calling my name . i just got through putting a pan of the gooey brownies in the oven and would very much like to try your decadent brownies if you wouldn't mind giving that recipe out..Then I can do a taste test.... what an excuse to eat brownies over the weekend... would appreciate it immensely.

June

Here you go June. Looking forward to the results of your taste test.

Ann

Decadent Brownies

1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts

(Optional: use 3/4 cup brown and 3/4 cup white sugar

Add a shot of espresso

Method One

Melt chocolate and butter in microwave bowl. Beat in sugar and salt
Beat in eggs add vanilla Mix in flour Mix in pecans. Pour into
rectangle cake pan that has been lined with tin foil and rubbed with
butter. Bake in oven at 350 for approximately 30 minutes. Do not over
bake. Should still be soft in the middle. Put into freezer immediately
for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap
and freeze.

Method Two

Another Option. Both methods are good and I use them interchangeably.

Melt butter and sugar together over medium heat until the butter has
melted and the mixture is smooth. Add the chocolate and stir until
chocolate melts. Continuing stirring until the mixture is smooth.

Add one egg at a time and mix until each is well incorporated before
adding the next egg.

Add vanilla (and espresso if using).

Stir in flour and salt and mix well. Stir in the pecans or walnuts and
pour into prepared pan. Bake in a 350 ðF for approximately 30 minutes.
Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove
and cut into bars. Wrap each bar in plastic wrap and store in the
freezer.

Here it is 6:30 in the am and I had to try this brownie with my coffee.
I am wondering if the stress point of "do not overcook" was because of the result I had with these brownies. They were in the oven for 33 mins. exactly.I cooled them in the freezer for 90 min. then I took them out and cut them into bars and put them back into the refrigerator until this am. They were very gooey last night. This am they a re the opposite. The ends you couldn't bite through, they had the consistency of bread that has been micro'd too long...like a brick. So I cut that part away. What I was left with was a veryyyyyy sweeeet tasting brownie.I didn't care for it as much as I thought I would at all. Would I make these again, no. Too rich for me. Now this weekend I will try the decadent brownies by ann T.

mudlady, what if you freeze half the batter?

Gemini, I find the ends are always a little bit harder, although not as hard as bricks. I always cut off the ends off brownies regardless of the recipe, before slicing in to bars or squares. Then we snack on the ends. LOL!

But you are right, this is a very , very , very sweet brownie.

You might not like my Decadent brownie either because it is sweet as well. Not as sweet , but sweet just the same. And you really have to be more careful about not overcooking the Decadent Brownie. Take them out of the oven before the centre is totally set. If the whole pan is set then they are over cooked.

Ann

I will give your recipe a try anyway.I am bringing the other ones into work today ,the service techs will eat them for sure.
What kind of chocolate do you use in yours Ann, I used the dark semisweet chips?

june

I use semisweet chocolate. Not milk chocolate.

Ann

Would frozen batter bake as nicely in a few weeks?
Nancy

Actually, after googling it, it doesn't look promising :-(

Can you quickly give them away?