Karen, I'm sorry the brownies didn't turn out quite right for you. Does sound like it is an oven problem. If you have any of the gooey brownies left, you might use them in a brownie ice cream sundae. Topped with warm caramel sauce. Or as Linda calls it "gravy". Home Cookin Chapter: Recipes From Thibeault's Table Caramel Sauce ============= Caramel Sauce 1 cup butter 1 cup sugar 1 cup brown sugar 1 cup cream Pinch of salt 2 teaspoons vanilla . Mix all the ingredients together and simmer for about 5 or 6 minutes. Serve over Bread and butter pudding, apple pie and icecream, warm gingerbread, Brownies and ice cream etc..

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.

I'll be happy to share this recipe again. Home Cookin Chapter: Recipes From Thibeault's Table Brownies - 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, or Add a shot of espresso)   Method One Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla. Do not over mix. Mix in flour. Mix in pecans/walnuts. 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 °F 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.

Oh, you tease! How fun to have a chocolate day! Eyes rolling into the back of heads??? Sounds like a recipe you really should share (beg beg!). I used TJ's cocoa AND TJ's 72% dark chocolate AND TJ's cream AND TJ's half & Half AND TJ's eggs in my recent Chocolate Gelato recipe (already had the vodka or I would have purchased it at TJ's). I guess it should really be renamed to TJ's Chocolate Gelato ! :O) How I Did It-- 2 C milk or half & half 1 C cream 4 egg yolks 1/2 C sugar 1/4 C cocoa 2 T vodka OPT: Instead of cocoa, add 1/4 C Nutella Mix half & half with cream and warm it in a pan until it gets a little bit of foam bubbles on the edge. Set aside. Beat yolks and sugar until frothy in a big bowl. Slowly pour warm cream mixture into egg mixture bowl, tempering it slowly so you donÂt make cooked eggs. Return the new mix to the pan and cook, stirring constantly until the temp is 175 degrees. Pour this mix thru a sieve and into another clean bowl. Add cocoa (I used a hand mixer to add the cocoa to make sure it was incorporated--add the cocoa a bit at a time or you & your kitchen will be wearing much of it.). Stir in the vodka. Chill overnight. Process in an ice cream maker according to directions.