Gail’s Fudge Brownies

Top on my list of people I need to meet: my mother-in-law, Gail.  Yeeaahh, we still haven’t met in person.  Not because she hates that her Danny boy married me, or because I have a terrible fear of MILs, there’s just 3,000 miles and prohibitive finances that have prevented our face to face meeting. Even though she couldn’t come to the wedding (long story), she was the ideal mother-in-law to have pre-wedding. She loved all of our plans and ideas and just that we were getting married.  Most of our communication now are texts of pictures of our dogs, me asking questions about some of her recipes, and her just being super sweet and supportive of all things Dan and I.  Best. Mother-in-law. Ever.

Speaking of her recipes, we have most of them from her Book.  The Recipe Book. Christmas 2009 she put together a massive binder of all of the recipes of meals, snacks, desserts, everything she used to make for her boys.  As a single mother of four hellians, she gardened and cooked, and taught all the boys how to cook and bake and be self sufficient successful men.  Kick ass.


Anyway, there’s this book that is filled so much love, history, funny stories of the boys, and it has the best brownie recipe around.   Fudge Brownies, filed under F for “fudge” because duh,  the emphasis is on the fudginess.


It’s a pretty simple straight forward recipe and not entirely from scratch,since we used butter, vanilla extract, and baker’s chocolate.  Vanilla extract is definitely on my list, as is butter, but uh, google couldn’t find how to make homemade bakers chocolate (ok, by couldn’t find I mean it didn’t show up in the first page of results because that’s usually as far as I make it).

This recipe I’ve been given permission to share.  There are some in The Book that my husband has kindly asked that I do not blog about.  Like his puff pastry recipe.  That’s right, my husband has a puff pastry recipe he wants to keep as a Koslicki family secret.  Husband win.  


First thing’s first, we softened the butter.  Which we used the microwave that we’ve found a place for in our kitchen (grumble)… Although I dislike having one, it really does make making mozzarella sooooo easy.  And softening butter faster.  Damn you, microwave!

Anyway, you only need a 1/2 a cup of butter. Well, I read that as a 1/2 a lb.  So, I melted 1/2 a lb instead of 1/2 a cup.  I would have just gone along my merry way too until my husband said “You’re doubling the batch?”  Then laughed at me when I said, “No….?  Crap.”


No biggie.  Apparently we don’t own the bake ware necessary for the single batch anyway, so really, I was just thinking way ahead.  It’s like I knew we’d needed to double it. So into the mixer the butter went with double the sugar and double the vanilla.


Nigel was not impressed by any of this and stepped in as Project Manager / flannel hanger for Dan.


Then we needed the chocolate, which we would have had enough bakers chocolate for had I not gone rouge on the recipe.  That left us one chocolate square short.  But oh, hey did you know 3 Tbsp of cocoa powder and vegetable oil equals one square?!  I didn’t.  The Book’s “Substitutions” page told me.


Mixed up and it’s as good as an extra square.  Neat.


Before adding this mixture, we waited until the three squares were already mostly melted.


Oh yeah, and we’d beaten the butter, sugar, and vanilla together.  Really important to note, in order to achieve the fudginess, don’t over blend the ingredients.  More air = dryer and more cake like brownies.


Then we added the eggs.


Then the cocoa powder mixture to the melted squares.


And added that in with the eggs, butter, sugar, and vanilla.


And gave it a good mix.  But not too good.


Nigel our PM approved.  He seriously wore that flannel for the whole time until he went to lie down and it just fell off.  He’s our special boy.


Now it’s time to mix in the flour, a little bit at a time.  Remember, less air means more fudgeness.


Kind of like this.


Then we greased a large baking dish (with the wrappers from my 1/2 lb of butter), and poured in the batter.  Clearly, I’m a messy pourer.  I think this one is a  9 X 13″ which is why it was good I had the incredible insight in doubling the recipe since we don’t own a square 8″ like the recipe calls for.


25 – 30 minutes later they’re done!  So I forgot to take a picture when they first came out of the oven, and this is what we’d eaten by the time I remembered to take a photo.  Not going to lie, I started it.  Even though I don’t seek chocolate or sweets out, when homemade, right out of the oven brownies are in front of me, I will eat them.  That bigger piece? That was me.  Apparently my husband thought my brownie size was too big and he cut the ones he ate much smaller, and then ate three of them.  Solid logic.


I took the rest to work to get them out of our house.  But oh they were good.  They’re definitely fudgy and have a denser, thicker texture making them moist and delicious!

Gail’s Fudge Brownies

  • Gail's Fudge Brownies
    Just as easy as opening a box
    Write a review
    Prep Time
    5 min
    Cook Time
    30 min
    Total Time
    35 min
    Prep Time
    5 min
    Cook Time
    30 min
    Total Time
    35 min
    1. 1/2 cup of softened butter
    2. 1 cup of sugar
    3. 1 teaspoon vanilla
    4. 2 eggs
    5. 2 1 oz squares of unsweetened chocolate - melted
    6. 1/2 cup of flour
    1. Cream butter, sugar, and vanilla.  Add eggs; beat well.  Blend in chocolate then flour.
    2. Bake in buttered 8" square pan at 350 degrees for 30 - 35 minutes.
    1. Gail's note: This is the only brownie recipe I use.  Until someone proves me wrong this will always be so.  If they end up dry with a cake like texture - you have over whipped the ingredients when blending.  You don't want a lot of air whipped in.
    Served From Scratch


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