By the time you read this, I'll be en route to Pittsburgh and these brownies will be nothing but a pale memory at the bottom of the Tupperware bin. But that doesn't mean you should miss out on what is probably the quickest, easiest, most rewarding pan of brownies you can whip up in less time than it takes to...well, I don't know. But it's fast.
They're no-fuss in that they don't require tedious tempering of the chocolate (I used the microwave), are more than palatable without the addition of nuts, frostings, or chocolate chunks (although you could throw in a handful of walnuts if you've got 'em), and if you don't stop to kiss your adorable baby, they'll be ready in less than an hour. Although that's just what the recipe tells me since I did, in fact, stop to kiss my baby multiple times and it took quite a bit longer. I'm not sorry.
My favorite thing about this easy peasy recipe is the ingredient list - everything is (almost) always in my pantry. I don't know about you, but nothing sets me off like seeing a recipe, getting excited, skimming the ingredient list only to realize I am missing ONE element that cannot be excused. Sometimes I say bad words when that happens.
So if you need a quick chocolate fix after a long day or at 3 a.m. when you're awake to nurse a fat baby or if you need no excuse at all to take advantage of these, make these. Then keep them in the freezer and eat them directly from the icebox because they will be chewy and cold and awesome.
I've made these brownies a handful of times now and the biggest change I made was to dial back the sugar- waaaaaay back. I have a killer sweet tooth, but the original version didn't even taste chocolatey it was so dang sweet. And as long as we're talking about adjustments, I've always made it with brown sugar during a white sugar shortage in my house and they turned out just fine.
Adapted from Smitten Kitchen
3 ounces unsweetened chocolate, roughly chopped
1 stick unsalted butter, plus extra for pan
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt
2/3 cup all-purpose flour
Preheat the oven to 350 degrees F. Grease an 8x8 pan with a little knob of butter and set it on a baking sheet.
In a microwave safe bowl, melt together the butter and chopped chocolate in 30 second bursts, stirring in between, until it is smooth and the cohesive. It should take no more than two minutes altogether. Add the sugar to the chocolate mixture and stir together, it will be grainy but carry on, solider.
Gently whisk in the eggs one at a time, taking care not to overbeat. We're making brownies, not cake. Stir in the sea salt and vanilla extract then fold in the flour until it just barely disappears.
Pour the batter into the pan and bake for 25 minutes or until a toothpick comes out with only a few moist crumbs stuck to it.
Eat 'em hot out of the pan, room temperature with a dusting of powdered sugar, cold from the fridge, or my favorite way - straight from the freezer with a glass of milk.
Happy weekend, ya'll. Enjoy it!
P.S. For those of you who knew me in my first life, I was here.