Moosewood Fudge Brownies

This classic fudge brownie recipe is from Mollie Katzen's Moosewood Cookbook. These brownies originated 30 years ago, and have been served in the Moosewood Restaurant ever since.


24 brownies


5 (1 ounce) squares unsweetened chocolate
1 cup butter, room temperature
1 3/4 cups brown sugar, firmly packed
5 large eggs
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts or pecans, optional
1 cup (6 ounces) semi-sweet chocolate chips, optional
1 small mashed banana, optional
2 tablespoons instant coffee, optional
1 teaspoon grated orange rind, optional
1/2 teaspoon ground cinnamon, optional


Preheat oven to 350°F (177°C). Grease a 13 x 9 x 2-inch baking pan with Pan Release, cooking spray, or butter.

Melt the chocolate in a sauce pan on low heat. Let it cool about 10 minutes. Cream the butter and sugar in a medium-sized bowl until light and fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two.

Stir in flour and any optional ingredients. Mix just enough to blend thoroughly. Spread the batter into the prepared pan.

Bake for 20 to 25 minutes, or until a knife inserted into the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 minutes before serving.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 25 minutes

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