FUDGY BROWNIES
MAKES 16*PREP TIME: 25 MIN*TOTAL TIME: 3 HOURS
1 STICK BUTTER, PLUS MORE FOR FOIL
8 OUNCES SMEISWEET CHOCOLATE, CHOPPED
1 ¼ CUPS SUGAR
3/4 TSP SALT
3 LARGE EGGS
¾ CUP ALL PURPOSE FLOUR
1 CUP CHOPPED WALNUTS OR PECANS (OPTIONAL)
1. PREHEAT OVEN TO 350.  LINE BOTTOM AND SIDES OF AN 8-INCH SQUARE BAKING PAN WITH
ALUMINUM FOIL, LEAVING AN OVERHANG ON TOW SIDES; BUTTER BOTTOM AND SIDES OF
FOIL (NOT OVERHANG).  SET ASIDE

2. PLACE BUTTER AND CHOCOLATE IN A MEDIUM HEATPROOF BOWL SET OVER (NOT IN) A
SAUCEPAN OF SIMMERING WATER; STIR FREQUENTLY UNTIL ALMOST MELTED.  REMOVE
FROM HEAT; STIR UNTIL COMPLETELY MELTED.

3. WHISK IN SUGAR AND SALT UNTIL SMOOTH; WHISK IN EGGS.  GENTLY WHISK IN FLOUR
JUST UNTIL SMOOTH (DO NOT OVERMIS).  FOLD IN NUTS, IF USING

4. SPREAD BATTER EVENLY IN PREPARED PAN.  BAKE UNTIL A TOOTHPICK INSERTED IN
CENTER COMES OUT WITH A FEW MOIST CRUMBS ATTACHED, 45-50 MINUTES.  COOL
COMPLETELY IN PAN

5. USING FOIL OVERHANG, LIFT FROM PAN; PEEL OFF FOIL AND DISCARD. CUT BROWNIES IN 16
SQUARES (4 ROWS BY 4 ROWS).

STORE IN AN AIRTIGHT CONTAINER, AT ROOM TEMP FOR UP TO 5 DAYS
WHITE ICING
SIFT 1 ½ CUPS CONFECTIONER’S SUGAR INTO A SMALL BOWL.  WHISK IN 3-4
TABLESPOONS MILK, WATER, OR LEMON JUICE, 1 TABLESPOON AT A TIME, UNTIL SMOOTH
AND THICK ENOUGH TO COAT THE BACK OF A SPOON.  IF TOO THIN, WHISK IN MORE
SUGAR; IF TOO THICK, ADD MORE LIQUID.  SPREAD OVER COOKIES WITH BACK OF A
SPOON.  ADD OTHER DECORATIONS, IF DESIRED.  LET THE ICING HARDEN, ABOUT 20
MINUTES.