These brownies didn’t last long at the office.
But let me tell you — they are sti-cky. So sticky that I had to freeze them overnight just to get them to cut relatively cleanly. But once you let them thaw, they just melt in your mouth. It’s a cross between brownies, fudge, and heaven.
Last night, I had a few friends over for dinner. Some I see on the reg, but some I haven’t seen in what might have been months. It’s a shame how quickly time passes, sometimes.
I made these sandwiches, and the original plan was to picnic on the grass in Dupont Circle. But winter decided to make a comeback, so we decided to keep the dinner party inside.
These brownies weren’t on the menu (because I baked and photographed them a week ago) but I felt the need to make this excuse to reiterate my love for the new apartment. What was on the menu for dessert, well, you’ll find out soon enough.
Short post today, as most of my creative juice is being vacuumed up by the never-ending craziness that comes with being the only graphics person at a government agency. The last-minute rush projects really do send me running out the door.
I hope your week is less crazy than mine is.
One-Bowl Fudge Brownies, via Butter Me Up Brooklyn
3 ounces (85 grams) unsweetened chocolate, coarsely chopped
6 tablespoons (85 grams) unsalted butter, cut into small pieces
1/2 cup (100 grams) sugar
1/2 cup (110 grams) brown sugar, packed
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 cup (62 grams) flour
Preheat oven to 350. Generously butter an 8×8 pan and line with two overlapping sheets of parchment paper. Butter the parchment and set aside.
In a heatproof bowl set over a pan of barely simmering water melt together the chocolate and butter, stirring occasionally, until smooth and completely melted. Turn off the heat and carefully remove the bowl (it will be hot!) from the pan of water and set it on a towel on your countertop.
Use a wooden spoon to stir in both sugars, then add the vanilla and salt and stir until combined. Add both eggs and mix until fully incorporated. Finally add the flour and stir vigorously until the batter is smooth and glossy.
Pour into the prepared pan and bake for 20-25 minutes. The brownies are done when a tester comes out with several crumbs attached (be sure to not overbake as a slightly underbaked brownie usually always wins). Let the brownies cool for several minutes then use the parchment to remove them from the pan. Slice n’ serve.