Although with this much flour, “fudge brownie” might be a better name.
Traditional fudge is a preparation of chocolate suspended in a sugar structure that forms just at the last minute. Baked fudge, on the other hand, is generally like a cake made by someone who hated flour; it has all the usual fudge ingredients, plus eggs and a little bit of flour. The result has a brownie-like crust on top with an almost pudding-like interior.
But those recipes usually call for about a tablespoon of flour per egg. This just looks like a brownie recipe, to me. Not that there’s anything wrong with that.
We looked at the origin of traditional stovetop (or gaslight, as the case may be) fudge in the post for fudge from Lutz, Florida.
From a box sold in Martinez, California.
1/2 cup margarine (I use butter)
3 squares unsweetened chocolate
2 cups sugar
1 tsp. vanilla extract
1-1/2 cups sifted flour
1/8 tsp. salt
1 cup chopped walnuts
Melt margarine and chocolate together; gradually beat in sugar. Add eggs one at a time, beating well after each addition. Add vanilla.
Sift flour with salt; add to chocolate mixture along with the nuts.
Spread in buttered 9x9x2 inch pan. Bake in moderate oven (350 deg. F.) about 30-45 minutes or until done.
Cool and cut into 1-1/2 inch squares. Store in air tight container. Makes 36.
[In pencil: 20 minutes]
Recipe from Sara [Yuko?]