See’s Gooey Brownies

Unless a brownie is “fudge like” I don’t consider it a brownie.

It is just another chocolate cake.

If like me you are a fan of fudgey brownies than you will love this recipe.

I would rank this recipe a close second to my
Decadent Brownies

At first I wasn’t sure that I cared for this brownie.

But my opinion changed on day two. It was like it needed 24 hours to firm up and allow the flavour develop.

I froze half of them so we wouldn’t be tempted. I’m saving them to take to Matt and Dana.

See’s Gooey Brownies

adapted from Cooking on the Side
Makes 24 large brownies
INGREDIENTS:
16 oz chocolate chips
1 can sweetened condensed milk
1/2 pound butter plus 2 tablespoons butter, divided
1 lb brown sugar
2 eggs
1 teaspoon vanilla extract
shot of espresso (optional)
2 cups all purpose flour
1 teaspoon salt
1 cup toasted walnuts or pecans

DIRECTIONS:
Place condensed milk, chocolate chips and butter in a glass bowl. Microwave on medium for one minute. Stir until smooth. You might need to place back in the microwave for a few more seconds. Be careful not to over heat. Set aside.
In a small saucepan, (or microwave) melt remaining 1/2 lb of butter, stir in sugar. Add to chocolate mixture. Beat in the eggs one at a time. Stir in vanilla, (espresso if using) flour and salt. Fold in nuts.
Line 13 x 9 x 2 inch baking pan with foil leaving an overhang at each end. Butter foil. Bake at 350°F for 30-35 minutes. Do not over bake. Place pan in freezer. This stops the baking process. When brownies have cooled use foil to remove from pan. Peel off foil. Cut brownies into bars and then into squares. I wrap bars individually and freeze. Easy to pull a bar out of the freezer when the craving for a brownie hits.