My sister-in-law introduced me to this brownie recipe, which combines simplicity (one bowl baking) with the satisfying taste of chocolate. In addition, it calls for using a double boiler to melt the chocolate and butter, one of my favorite kitchen tricks.
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recipe from www.smittenkitchen.com
Makes 1 8x8 pan of brownies which you can cut into 16 2-inch squares, 25 smaller squares or 32 2x1-inch bites. Or, if you are like us, cut a square to the size of your liking each night before bed and serve it up with vanilla ice cream.
Ingredients:
3 ounces (85 grams) unsweetened chocolate, roughly chopped
1 stick (4 ounces) unsalted butter, plus extra for pan
1 1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt
2/3 cup all-purpose flour
Heat over to 350 degrees. Line an 8x8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment paper or foil or spray it with nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple melted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in a microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. If desired, dust the brownies with powdered sugar before serving.
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