Let’s talk about brownies.
Most brownies look good, which makes it doubly disappointing when you take a bite and find you’re eating a dry, flavorless thing you’d rather you hadn’t put in your mouth. These brownies, I promise you, will cause no such regret.
3 eggs, whisked
1 cup flour
2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 ounces unsweetened baker’s chocolate
2 sticks butter
Set the oven to 350.
Melt your butter and chocolate over medium heat in a saucepan big enough for all the ingredients.
Take the pan off the heat. (This is important if you don’t want scrambled eggs in your brownies.)
Add the sugar and stir to combine.
Add a bit of the chocolate mixture to your eggs so they’ll warm up, then add the eggs to the saucepan. You can skip this and just dump the eggs into the chocolate, but I’m not that brave.
Stir to combine.
Add the flour and stir til there are no dry bits.
Pour into an 8×8 nonstick baking pan, or one you’ve buttered well.
Bake 28 minutes. (Not 30? Nope. Those are an extra 120 seconds these brownies do not need, which means an extra 120 seconds you do not have to wait for them.)
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