These past few weeks have been exceptionally stressful. Helping my mom to get her house ready to sell, looking for a place for myself to live, and planning the next steps in my life are challenging obstacles, to say the least. During this transition, cooking for friends has brought me great joy- along with sharing the recipes here, for you.
For good or ill, when I get stressed, there are few things more comforting than these brownies. My mom used to make them all the time- still does, in fact- and their rich, fudgy decadence is just the ticket for a stressful day. The best part- there's almost no mess! One pan on the stove, and a spatula or two. Cooking the brownies in parchment paper means even that pan stays pretty clean.
Quick and easy to make, these brownies don't need any embellishments. Nice and chewy, with incredible chocolate flavor- make these a.s.a.p. You won't regret it.
Here's how it's done:
Preheat the oven and line a 13x9 with a sheet of parchment paper.
Whisk the eggs and the vanilla together. Set aside.
Melt the butter and chocolate in a large saucepan. Use the best chocolate you can find- at least 75% cocoa content. Be sure to stir the whole time, to keep the chocolate from scorching.
Turn off the heat once everything is melted. Stir in the sugar.
Your goal is to stir just to incorporate- you don't want to add any air to the brownies. Gently stirring and not whipping will keep your brownies dense and fudgy.
Once the sugar and the chocolate have gotten married, carefully stir in the eggs/vanilla mixture. You want to stir constantly as you're pouring the eggs in slowly, which allows the eggs to be added without cooking.
Finally, stir in the flour with your spatula.
At this point, you could add a cup of any mix-ins you desire. Chocolate chips, peanut butter chips, chopped nuts, dried fruits...
Then pour the whole pan into your parchment-lined 13x9 and level out with the spatula. It will be very thick.
Bake for no more than 35 minutes. Cool in the pan for at least 1 hr, then lift out the parchment and wait to cut until they are completely cool to the touch. Steam escaping from hot brownies= less moisture in your finished product= brownies that dry out faster.
3/4 c. salted butter (1 1/2 sticks)
6 ounces good, strong dark chocolate (70-80% cocoa)
2 c sugar
1 t vanilla
1 c flour
1 c add-ins, if desired
Preheat the oven to 350 and line a 13x9 with parchment paper. Whisk together the eggs and vanilla in a small bowl, and set aside.
Melt the butter and chocolate in a large saucepan over medium heat, stirring constantly. Turn off the heat and stir in the sugar. Stirring constantly, slowly pour in the eggs and vanilla and mix until well combined. Stir in the flour.
Add any additional bits as desired.
Pour into baking dish and bake for 30-35 minutes. Cool in pan 1 hr; remove by lifting on parchment sheet and d not cut until completely cool to the touch. Resist eating them all. Or don't.