It is sweet indulgence time! Is there a better time to satisfy your sweet tooth than celebrating a girl's night in? (Well I can break anytime for anything chocolate!)
This week's theme at IHCC is Girl's Night In. Time to bring out the chocolate! I choose Brownies by Mark Bittman. http://dinersjournal.blogs.nytimes.com/2008/05/22/recipe-of-the-day-brownies/
The recipe was quick and only called for 7 ingredients. Waiting for the brownies to cool was a real test of patience. I did use parchment paper to line my baking pan. I confess I have never thought about that when baking brownies. They turned out of the pan rather nicely. This will be a recipe I will prepare again. I wish I had added pecans or walnuts. Oh another reason to make another batch!
~ I did use the vanilla extract. It didn't make it into the picture. I also sprinkled some shaved chocolate and powdered sugar on top of the brownies.
As long as you keep the flour to a minimum and don\'t add chemical leavening like baking powder, you will produce a true and beautiful brownie.
- 3 ounces unsweetened chocolate
- 8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
- 1 cup sugar
- 2 eggs
- 1/2 cup all-purpose flour
- Pinch salt if you use unsalted butter
- 1/2 teaspoon vanilla extract, optional
- 1. Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease an 8-inch-square baking pan. If you like, also line it with waxed or parchment paper and grease that.
- 2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour (and salt and vanilla if you are using them), and stir to incorporate. Stop stirring when no traces of flour remain.
- 3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.