For years, my go-to treat, when I needed a chocolate fix or even just a sweet fix, was brownies, and not the scratch kind. I used brownie box mixes forever, mostly because of convenience, but also, I was hard-pressed to find a homemade recipe that was as thick and fudgey and ooey-gooey as the box mix kind. By the way, if you're more of a cake-like brownie lover, this may not be the brownie for you.
I was SOOOO excited when I found this recipe a few years. Not only did they fit my high expectations for a homemade brownie, they were so easy and I only had to dirty ONE bowl. SCORE! If you've never checked out the Baked Cookbook you should. It has some amazing dessert recipes that are a little off the cuff. Amazing.
So, if you're in the mood for a quick treat this weekend, whip these up in your favorite mixing bowl and just try and wait until they are cool enough to dig in...I dare ya.
The Baked Brownie
3/4 cup flour
1/2 tsp. salt
5.5 oz dark chocolate, chopped (I like to use Trader Joe's Pound Plus bars)
1/2 cup butter, cut into chunks
3/4 cup granulated sugar
1/4 cup brown sugar
1 Tbsp. cocoa powder
1 tsp. vanilla
Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking pan and set aside.
In a microwave-safe bowl, place butter and chopped dark chocolate. Microwave on 50% power, 30 seconds at a time, stirring after each interval, until smooth.
Add sugars, cocoa powder and vanilla and whisk to combine. Make sure mixture isn't too hot, then add eggs and whisk to combine again.
Sift in flour and salt. Stir until just combined. Pour batter into prepared baking pan and bake 28-30 minutes, rotating pan half way through baking time. Brownies are done when toothpick inserted in center comes out just the tiniest bit sticky.
Place brownies on a wire rack until completely cooled.
*If doubling recipe for a 9x13-inch pan, only use 5 eggs.
SOURCE: Slightly adapted from Baked: New Frontiers in Baking, by Matt Lewis & Renato Poliafito