I’m having one of those kind of days that won’t get any better unless I eat something that is chocolatey and delicious!
So I made some brownies…brownies I will not share with anyone in my house. If I catch the mister even glance at them…he better run for cover.
They are slightly crunchy on the sides, flaky on the top, chewy, fudgy, chocolatey and not overly sweet. Its the kind of treat I needed today. I will be in a better place after I eat ten of these (I just sounded like a major fatty!).
Make some for yourself. Don’t share them either!
slightly adapted from this book
4 tablespoons unsalted butter
11 ounces semi-sweet chocolate
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/3 cup plus 1 tablespoon unbleached all-purpose flour
1 cup walnuts or chopped pecans (optional)
Line an 8-inch square pan with foil and lightly spray the inside with nonstick cooking spray.
Preheat the oven to 350’F. Position a rack in the lower third of the oven.
Melt the butter with the chocolate in a medium heatproof bowl set directly in a wide pot of barely simmering water (make sure the water isn’t touching the bottom of the bowl). Stir frequently until the mixture is melted and smooth and fairly hot to the touch. Remove the bowl from the water. Stir in the sugar, salt, and vanilla. Add 1 egg, stirring until it is incorporated. Repeat with the second egg. Stir in the flour and beat with a wooden spoon or spatula until the batter is smooth and glossy. Make sure everything is fully incorporated, don’t stop mixing until it is. Stir in nuts, if using.
Scrape the batter into the pan. Spread the batter evenly. Bake for 30- 35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs, not really gooey.
Cool on a rack. Lift the foil ends to transfer the brownies to a cutting board. Cut into 16 squares. Store left overs in an airtight container for 2 to 3 days if your lucky.