Blissful Brownies

So this past weekend, Bubba showed his love towards me in the most affectionate and romantic way. A way in which I couldn’t refuse, I was putty in his hands, he was the little red headed girl to my Charlie Brown, the Wesley to my Princess Bride, the Prince Eric to my Ariel (but minus the crabs, their pinchers scare me.) I think you get the picture, the Bubs had done something so extraordinary I just couldn’t resist.

He made me these…

My heart goes pitter-patter just looking at the picture of this long consumed brownie. The batch went so fast I had to snatch this photo of the last corner piece quickly, and then secretly snarf it down before Bubs found out.

The recipe came from our favorite vintage cookbook:

The dust jacket is worn, but the wealth of yummy goodness is still new to us. If you don’t know about the genius that was Helen Corbitt, then follow this wikipedia link. But if you are too lazy to click on the link here’s the run down, Ms. Corbitt was a Yankee who moved to Texas and fell in love with the Lone Star State. The LA Times has stated that Helen Corbitt is “the Julia Child-esque cooking celebrity with a Texas twang”. Which pretty much sums up her writing style and her cooking style. If you find a copy of her cookbook, I’d suggest snapping it up before anyone else does.  I  can guarantee it will be a good read, even if you don’t cook.

If I’ve gotten you so excited you can’t wait to get a hold of this wonderful book filled with many edible delights, here’s the recipe for these foot thumping, ecstasy inducing brownies:

Fudge Brownie Fingers

2 eggs
1 c. sugar
1/2 c. melted butter
2 squares bitter chocolate, melted
3/4 c. AP flour, sifted
1/2 t. salt
1 c. finely chopped nuts (walnuts or pecans usual; black walnuts divine)
1 t. vanilla

Beat eggs slightly; add sugar and stir. Add melted butter and chocolate. Mix flour, salt and nutmeats and add to egg mixture. Add vanilla and stir until well blended, but do not beat.

Pour into a well-buttered 9″ pan. Bake at 325 degrees for 30 to 35 minutes. Cool and cut into 2″ fingers and roll in powdered sugar. Or grab a fork, dig in, and don’t share!! IT’S ALL MINE!!!