Recipes for guys: Super-Fast Saucepan Brownies, and more!

Super-Fast Saucepan Brownies

Makes 16 brownies

Aluminum foil

Butter or cooking spray for greasing baking dish

2 extra-large eggs

2/3 cup unbleached all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar

2 tablespoons butter

2 tablespoons water

2 cups (12 ounces) chocolate chips, divided

1 teaspoon vanilla extract

½ cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Line an 9-inch square baking pan with aluminum foil that extends about 2 inches beyond all 4 sides of the pan. Lightly grease foil with butter or cooking spray and set aside.

2. Beat eggs in a small bowl until thoroughly mixed and set aside. Stir together flour, baking soda and salt in a medium bowl and set aside.

3. Combine sugar, butter and water in a medium saucepan and bring to a boil over low heat, stirring constantly. Remove from heat and stir in 1 cup chocolate chips. Stir until chocolate is melted. (Place pan back on low heat and stir well if chocolate is too thick.) Then whisk in beaten eggs and vanilla.

4. Add flour mixture to chocolate mixture and mix well. Stir in remaining cup of chocolate chips and the walnuts if using. Scrape batter into the prepared baking dish with a rubber spatula and spread evenly in the pan. Bake on center rack of the oven for 20 to 25 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs clinging to it.

5. Transfer pan to a wire rack and cool completely. Using 2 opposite ends of the foil as handles, lift brownies out of the pan and invert onto a cutting surface. Cut into 16 squares.

To make Fudge Brownie Sundaes, place one of the brownies in a dessert bowl and top with a scoop of ice cream. Spoon chocolate syrup or hot fudge sauce over the top and finish with a dollop of whipped cream and a cherry.

From "Dad's Own Cookbook" by Bob Sloan