I love brownies, but I'm very picky about them. I don't like them hard, or cakey, or the ones that just barely taste like chocolate. I like a dense, fudgey, moist, rich, chocolatey brownie that makes your mouth water just to think about it. I like one that, fresh out of the oven, is like solidified fudge sauce under your vanilla icecream.
This is that brownie.
Ingredients:
4 oz bittersweet chocolate (I use Ghiradelli)*, snapped into small pieces.
1/2 cup (1 stick) of butter
1 cup sugar
1 tsp vanilla, NOT IMITATION
2 eggs
3/4 cup flour
Directions:
Preheat oven to 350 and thoroughly grease a 8x8 brownie pan. I tend to use glass, but this is up to you.
Place stick of butter in a microwave safe bowl and heat for about 1 minute, or until totally melted. Throw in the chocolate and stir until totally melted. If you can't get it all melted, microwave another 30 seconds and stir again.
In a medium mixing bowl, put in sugar, vanilla, and eggs. Pour butter/chocolate mix over top. Mix thoroughly, scraping the bottom to get any sugar that might be stuck there. Add flour and mix until combined.
Pour into brownie pan and spread out evenly. Bake 30 minutes and let cool.
Eat.
Moan a bit.
*If you can't find bittersweet chocolate, don't worry. Dark chocolate (usually sold by Hershey) or baking chocolate make acceptable substitutes.
No comments:
Post a Comment