In honor of Fat Tuesday, I thought I'd post my favorite chocolate brownie recipe. I made a batch of these yesterday, swearing up and down that these were just for Lily and Branko. At least that was the plan. I made the brownies at 4 PM and I made it until about 11 PM until I had one. Well, two.
I was sick most of the weekend and didn't get much accomplished on my cooking weekend plans so I was in the mood for something sweet. I just want to point out the vast difference between homemade brownies and boxed brownies. Homemade brownies have this fudgy, not cakey middle and crispy top. They are so easy to make and so fun. After they get out of the oven, we usually eat them standing up in the kitchen with a glass of milk. While they are still hot. Yum.
This is from Martha Stewart's "Baking Handbook".
1 stick unsalted butter
8 oz bittersweet chocolate - I use Guittard chocolate and I use the whole 12 oz bag of chips. When is anything, ever too chocolately?
1 1/2 cups sugar - I use raw sugar and think it makes sweets taste sweeter.
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all purpose flour
1/2 teaspoon salt
Preheat oven to 350. Butter an 8 inch square pan and line with parchment paper. Melt butter and chocolate in bowel set over, not touching, simmering, not boiling, water. Stir until melted. Let it cool. Pour in sugar, eggs, vanilla. Fold in flour and salt. Pour batter into prepared pan and smooth top. Bake until a knife or cake tester comes out with only a few small crumbs attached. Martha says 40-45 minutes but my oven takes 50-53ish minutes.
Make sure to lick the bowl
Enjoy with a cold glass of milk