Fast chocolate treat is a hit

 

Paola Verduci has been making Extremely Fudge Brownies, a recipe she says adapted from a Nitty Gritty cookbook, for less than a year. Popular in her workplace, Verduci likes them because you can make a whole bunch at one time - fast.

Verduci cuts the Extremely Fudge Brownies into small bars.

"It's the most chocolate thing in the world," she says.

 

Extremely Fudge Brownies

• 1 pound semisweet chocolate chips
• 1 cup butter, cut into pieces
• 1/3 cup strong brewed coffee
• 4 large eggs, room temperature
• 1 1/2 cups sugar
• 1/2 cup flour
• 2 cups coarsely chopped walnuts or pecans

Preheat oven to 375 degrees. Line a 9-by-13-nch baking pan with foil. Generously butter foil.

Melt together chocolate, butter and coffee. With an electric mixer, beat eggs and sugar until light. Slowly add chocolate mixture. With a spoon, stir in flour and nuts.

Pour batter into prepared pan. Bake for 30 minutes or until just set around edges. Cool on wire rack for 30 minutes. Cover pan with foil and refrigerate for several hours or overnight.

Cut into small bars to serve. Best stored in refrigerator.