Wednesday, October 20, 2010

[Insert Funny Brownie Title Here]

This has been my go-to recipe for brownies for years. If I want to mix things up I add extras. It's really easy to add anything to this recipe in particular since it is so simple and has so few ingredients. Some of my favorite additions are: matcha, honey, wasabi, chili, or sunflower seed butter. I LOVE these brownies!

Marianne's Brownies (from Scharffen Berger 99% Unsweetened Chocolate insert, dated 10/05)
Yield: Makes about 25 brownies (ed. note: These must be Tom Thumb-size servings, because I usually get about four Michele-size servings when I make them.)

4 ounces Scharffen Berger 99% Unsweetened Chocolate, chopped
6 tablespoons (3 ounces) unsalted butter, cubed
1 ¾ cups sugar
3 large eggs
1 teaspoon vanilla extract (optional)
⅔ cup all-purpose flour

Equipment: 9 x 9-inch baking pan and baking parchment

Preheat oven to 350° F

1. Grease the 9 x 9-inch baking pan and line the bottom with parchment.

2. Place chocolate and butter in a large stainless steel bowl or the top of a double boiler and set over a pan of gently simmering water. Stir occasionally until melted and smooth. Remove from heat.

3. Mix the sugar into the melted chocolate to form a gritty paste. Beat in the eggs, one at a time. Stir in the vanilla, if using. Fold in the flour and mix until completely incorporated.

4. Pour the batter into the prepared baking pan and bake until a toothpick inserted in the center comes out with crumbs but no moist batter (about 25 minutes).

5. Set on a rack to cool.

Broken Heart Brownie:

(ed. note: F U grammar police)