This month’s winning recipe for Baked Fudge is an old-fashioned dessert. It’s like a chocolate brownie pie without the crust. The top gets that perfect brownie crackle, but inside it’s rich and creamy. Serve it with a dollop of pure, unsweetened whipped cream for a taste straight from Grandma’s kitchen.

4 eggs
1 3/4 cups sugar
1/2 cup all-purpose flour
1/2 cup cocoa
Pinch of salt
1 cup butter, melted
1 cup finely chopped pecans
2 teaspoons vanilla
1/3 cup dark chocolate chips
1 cup whipping cream

Place eggs in mixing bowl and beat well (about 3 minutes). Add sugar, flour, cocoa and salt, and beat well. Stir in melted butter, pecans and vanilla until thoroughly blended. Pour into 9×9-inch baking dish or pan. Sprinkle chocolate chips on top. Place in a larger pan and pour water into larger pan until water comes 1 inch up side of smaller pan. Bake at 325 degrees for 45 minutes or until set and crusty. Test by inserting a knife 1/2 inch from the edge to see if the knife is clean when removed. Do not overbake. Remove from hot water to wire rack. Cool, then refrigerate until cold. Cut into squares. Whip the cream and put a dollop onto each square before serving. Makes about 20 squares.

Serving size: 1 square. Per serving: 271 calories, 3 g protein, 19 g fat, 24 g carbohydrates, 117 mg sodium, 79 mg cholesterol

Lois Boatwright, CoServ Electric