Yesterday’s Daily Recipe from the Bitten food column of the New York Times, was a simple chocolate brownie recipe. Since I was in the mood for a bit of chocolate last night, I decided to give them a try. I wasn’t disappointed!
These brownies are dense and fudgy with just the right amount of sweetness. A perfect hit of chocolate that mixes up quickly. I mixed everything up in the same saucepan that I melted the butter and chocolate in, so there was only one pot to wash as well!
3 ounces unsweetened chocolate
8 tablespoons (1 stick) salted or unsalted butter, more for greasing pan
1 cup sugar
1/2 cup all-purpose flour
Pinch salt if you use unsalted butter
1/2 teaspoon vanilla extract, optional
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.
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.
Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
Yield About 1 dozen brownies
Bitten Daily Recipe – Mark Bittman