Over the weekend, we experienced the first downpour of the season, and boy, was it a downpour at times. Living in San Francisco, I emphasize the words, “at times,” because the weather is always a bit curious over here. A sudden downpour in early November usually suggests the start of the cold rainy season. A signal that it’s time dust off your warm coat and make the umbrella accessible. Mother Nature is always full of surprises.
The taste of the fall drizzle on Saturday created a stir of rainy day thoughts. Things like movies, drinking hot chocolate, reading a good book, and of course, baking filled my mind. I poked around my kitchen bookshelf in search of something quick, easy and decadent. I decided on a brownie recipe from one of my favorite all-around cookbooks. The Moosewood Cookbook, by Mollie Katzen is a lovely compilation of handwritten recipes and lots of cute hand drawn illustrations. I’m a fan of this cookbook because the recipes are simple and delicious. It’s also good reference material for side dishes and not to mention, a variety of dessert ideas.
A couple of notes (recipe posted below):
The recipe calls for 5 eggs which produces a slightly “cakey” brownie.
The quality of chocolate used is important since it is the base of the recipe.
The use of brown sugar yields a mild sweetness to the finished brownie. If you are after a more intense sweetness, use white sugar.
Instead of going with a fancy gourmet chocolate, I went with an old classic standby:
And my embellishments of choice (see recipe below):
Combine with batter, bake and Voila!
Moosewood Fudge Brownies 
Recipe from The Moosewood Cookbook, by Mollie Katzen
Butter for pan
5 oz (5 squares) unsweetened chocolate
1/2lb. (2 sticks) butter, softened
1 ¾ cups (packed) light brown sugar (white sugar also ok)
5 eggs
1 ½ tsp. vanilla extract
1cup flour (use ¾ cup for fudgier brownies)
Many Optional Embellishments:
1 cup chopped walnuts or pecans
1 tsp. freshly grated orange rind
½ tsp cinnamon
a small ripe banana, mashed
2 to 4 tbp. strong black coffee
1 cup semisweet chocolate chips
Or anything else you might think of.
Butter a 9 x 13 inch baking pan. Preheat oven to 350.˚Gently melt chocolate.
Let cool for about 10 minutes. Cream butter and sugar in a medium-sized bowl until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Stir constantly as you drizzle in the melted chocolate. After the chocolate is in, beat well for a minute or two. Stir in flour and possible embellishments. Mix just enough to blend thoroughly.
Spread the batter into prepared pan. Bake 20-25 minutes or until a knife inserted comes out clean.
Although, my plan for a rainy day brownie was interrupted by the sunshine, I’m not complaining. Like I said, the weather is always a bit curious and full of surprises. The brownie was cozy, warm and satisfied my craving for a cold weather treat. Even on an unexpected sun-filled day.
{ 8 comments… read them below or add one }
Those brownies look rather yummy! But then again, brownies usually do, in my eyes!
I also loved these brownies! The photos you took are very nice.
That’s great Lita! I’m glad to hear that!
My husband loved the brownies! He had them this morning with his coffee, sitting at the kitchen table looking out the window at the gloomy rainy weather we are having. Thank you for another great treat!
Great pics and yummy looking brownies!
Alexander
I like this recipes and the cookbook sounds like a keeper. i will try and track it down!
I love the Moosewood Cookbook!….Thank you for the nice compliments. By the way, we’re smack in the middle of another downpour today!
I really like this recipe. In fact, I love my well worn moosewood cookbook. I have not ever used pistachios in brownies before, but, that does sound interesting. And if you think your weather is curious, here in Minnesota it was in the 70s!!!! Now that is odd. Oh, and I do love your pictures. Great job.