Mrs.Field's SUPERFUDGEBROWNIES and prostitution

I've been thinking...would you call modeling "facial prostitution"? I mean, it's using your face to make money right? "Hi, I'm a facial prostitute". But by that logic, you would call other professions "brain prostitution" because you use your brain to make money! Hm. Lame/doesn't make sense? Ok thought so. Plus extremely unrelated to brownies. Which trump prostitution any day!

I am on Team Fudgey as far as brownies go...I like things rich (like my men ((hehe sorry boyfriend! lets see how long it takes for you to notice this)) ), decadent and very sweet. I've found that brownies/cookies that use melted chocolate and butter instead of cocoa powder produce a chewier, richer and fudgier texture.

I've been scouring different brownie recipes recently looking for lots of melted chocolate, butter, sugar and eggs with very little flour. I was flipping through the Mrs.Field's Cookie Book (which does not include the recipe for her famous chocolate chip cookies sorry!) and came across her recipe for Super Fudge Brownies. I'll be honest, the cookie book looks like it's from the 80s or something with funky pictures and a kind of un-interesting layout. Normally I don't like trying recipes that are in recipes books with weird aesthetics (recipe-book-discrimination, sorry) but I loved that her brownie recipe did not include any leavening agents and fit what I was looking for. So I tried it ...and loved it.

You know a brownie recipe is fudgey when it looks like fudge- the candy. Anyone on Team Fudgey would absolutely adore these brownies. They are dense, rich, and almost melt in your mouth. They remind me of a flourless chocolate cake with a truffle-like texture and deep, dark chocolate taste.

It's too bad that I have to wear coconuts on Friday or else I'd eat the whole pan.

Super Fudge Brownies

Mrs.Fields Cookie Book

6 oz. unsweetened baking chocolate

1 cup salted butter, softened

4 large eggs

2 cups white sugar

1 Tbsp. pure vanilla extract

1/2 cup all-purpose flour

pinch salt

1 cup (6 oz) semisweet chocolate chips

Yield: 16 brownies (2 inch squares)

1. Pre-heat oven to 300F. Grease an 8x8 inch baking pan.

2. Combine unsweetened baking chocolate and butter in a medium saucepan. Melt over medium-low heat, stirring constantly until pieces are almost melted. Remove from heat and stir until smooth.

3. In a large bowl, using an electric mixer on medium speed, beat eggs until light yellow in color- about 5 minutes. Add sugar and blend on low until thoroughly combined.

4. Add vanilla and melted chocolate to the egg and sugar mixture. Blend on low speed until smooth, scraping down the sides of the bowl. Add flour and pinch salt. Mix thoroughly.

5. Pour batter into greased pan. Smooth surface with a spatula and spirnkle uniformly with chocolate chips. Bake on the center rack of oven for 45-55 minutes. The batter should be set and a toothpick inserted in the center should come out clean or with a few moist crumbs. Do not overbake.

6. Cool to room temperature. Cover and refrigerate for at least 1 hour. To cut brownies, dip a sharp knife in hot water and wipe dry. Use warm knife to slice brownies. Serve chilled.