Just a really good recipe. Courtesy of Joy the Baker's blog, these are a dense brownie with a crispy top. Serve with milk or icecream (or both). Update 9/15: Earlier this week, I added about 1/4 cup of Nutella to the egg-sugar mixture at the same time as adding the chocolate. I also swirled a few teaspoon-sized dollops through the top of the mixture, after I'd added it all the the tin, making sure not take it right to the bottom of the pan. The result? Let's just say I was extremely popular for the day.
250g dark chocolate, coarsely chopped
170g unsalted butter
1 1/3 cup plain flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon instant espresso powder (optional, but not really. Live a little, why don't you?)
- Place a rack in the upper third of the oven and preheat oven to 190C. Butter a 33cm x 23cm baking pan. Line the pan with foil and butter the foil. This will make brownie removal much easier.
- Whisk together flour, baking powder and salt and set aside.
- Place butter and chopped chocolate in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and butter are completely melted. Use pot holders to remove the bowl from over the boiling water. Let the mixture sit for a few minutes.
- Meanwhile, in a medium sized bowl, whisk together sugar, eggs, vanilla extract and espresso powder. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the flour mixture all at once and whisk to incorporate. Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.
- Eat it all, and bask in the self-loathing