Tried and True Brownies

My fella has taught me two important lessons on brownies:
1) They should always be undercooked
2) They are best with more chocolate than socially acceptable.

Thus, after muddling around with various recipes, box mixes, and chocolate bars, we have arrived at an absolutely stunning result. Be warned - these are not for the faint of heart. They will keep you up at night.

12 tablespoons butter
3/4 cup unsweetened cocoa
1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar
pinch salt
2 eggs
1 crushed, dark chocolate bar (flavors are good, and go fair trade people)

Melt the butter over the stove. Remove from stove and stir in all cocoa powder until smooth. Add brown and white sugar, stir until smooth. Add flour, mixing in with as few strokes as possible (the more you stir the tougher your brownies will be). Finally, incorporate each egg thoroughly and separately. Batter should be shiny and sticky. If you think it is too dense you can add a little bit of hot water. Stir in the chocolate bar pieces.

Line a glass 9x9 pan with tin foil, and grease as you see fit. Pour in brownie mixture and shake pan back and forth to flatten. Place in a preheated 325 degree oven. Cook until a fork inserted into the center comes out with a bit of brownie goo still attached (not covered in brownie goo, but there should still be some clinging to the fork). Cool on counter. Slice, enjoy.

We absolutely splurge on these if we add the chocolate bar - but they are just as decadent without. The real question is whether one can afford the two eggs and butter (especially when these disappear so quick!) But hey, in tough times, sometimes you just gotta treat yourself.

1 comment:

  1. These are the best and the easiest I've ever made. GIRL! What a recipe. Thanks!


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