Tis the season for CHOCOLATE!

OK, so we're past the major holidays and Valentine's day is a minor one but there is no denying it has to be the time to indulge in chocolate. You can go out and buy all kinds of expensive stuff but some of the best chocolate I have ever eaten comes from the kitchen. Fudge of course is my favorite and folks, the kind you make with sweetened condensed milk is absolutely fabulous. Unfortunately in Alabama making a complicated scratch fudge really does depend on the weather if you want it to come out the right consistency, if that doesn't matter, eat it with a spoon... I have found that a simple tweeking to the Eagle Brand recipe makes great fudge every time. (Thank goodness my Grandmother can't hear me say that.) Now if I'm looking for a way to be queen for the day I pull out my brownie recipe. Before I married my man (36 years ago) I discovered brownies were a weakness with him. I came up with this recipe and have only doubled it to make it different - oh and added the decadent Symphony chocolate to make it irresistible when I want something over the top. My brownie recipe has appeared in the Magazine, but I'll post the recipe any way:

This recipe is for an 8 inch square pan. I like to line the pan with foil or parchment it makes getting the brownies out a lot easier. Preheat your oven to 350 degrees:

2 squares unsweetened chocolate
6 tablespoons butter
Place in the top of a double boiler and heat until both chocolate and butter are melted. Remove from heat and add
1 cup sugar
beat well to combine and cool the chocolate mixture. Add
2 medium eggs and 1 teaspoon vanilla
beat just until mixed in then stir in 1/2 cup of flour.

Pour this into your prepared pan and bake about 25 minutes or until the top is set when you lightly touch it and it is beginning to pull away from the sides. It's better if it is a little underdone than over done. Burned chocolate is bitter and never appealing.