More Brownies.

 

 

 I don't believe I've ever met a brownie I didn't like.

 

 

Here's another quick recipe for fudgie brownies that you can whip up in practically no time.

Minimum bowls.

Minimum fuss.

Minimum mess.

 

 Brownies

1/2 cup flour

1/2 cup cocoa powder

 1 tsp kosher salt

1 stick unsalted butter

4 oz. bittersweet chocolate, broken into pieces

1 1/4 cups sugar

3 eggs

1 TB vanilla

4 oz semisweet chocolate chips

Heat oven to 375°.

Lightly coat an 8 x 8-inch metal baking pan with oil or butter, line with parchment paper, leaving overhang, and coat parchment with oil or butter.

In small bowl, whisk flour, cocoa powder, and salt.

In medium bowl, set over larger saucepan of simmering water, combine butter and bittersweet chocolate.  Let melt, stirring occasionally.  Whisk until smooth.  Stir in sugar, then eggs, one at a time, whisking vigorously after each addition.  Stir in extract, then fold in dry ingredients until just incorporated.  Fold in semisweet chips.  Pour batter into prepared baking pan and smooth surface.

Bake brownies about 25 minutes, or until toothpick inserted in center comes out with a few moist crumbs attached.  Let cool then cut into squares.

I always like chocolate with my chocolate, so I pour  a chocolate ganache on top.

For the ganache, heat a cup of cream until very hot, but not boiling.  Then add in 6-8 oz. broken chocolate pieces or chips.  You can use semisweet or bittersweet.  Let melt, then stir until smooth and creamy.

I like to serve these brownies warm with a side of vanilla ice cream with maybe some leftover morning coffee pooled in the bottom of the bowl for the brownies to soak up.

 

  

 

Enjoy.