of the brownies that i make, my favorite ones to eat are the super complicated ones that involve multiple steps, three kinds of chocolate, a double boiler, half a dozen eggs, and a lot of care in the mixing. but i am not always in the mood to MAKE those brownies. this is my first attempt to find a form of brownie that is simpler and swifter to make, but that approximates the depth of flavor of those platonic-ideal brownies (which are the truffle brownies from Fran Bigelow's cookbook, Pure Chocolate--better even than Michael Recchiuti's recipe). And they are REALLY GOOD.
- 2 squares unsweetened bakers chocolate
- 1/2 C butter
- 1 C sugar
- 1 t vanilla
- 2 eggs
- 1/3 C cocoa powder
- 1/2 C nuts--this time I used a combination of hazelnuts and slivered almonds
- 2/3 C self-rising flour (or 2/3 C regular flour + 1/2 t salt + 1/2 t baking powder)
preheat oven to 350 (325 if you are using a glass pan)
melt the baker's chocolate and the butter over low heat. be careful. chocolate burns easily. don't let any boiling happen.
mix together the sugar, vanilla, eggs, and cocoa powder. add the butter/chocolate mixture and blend. add the flour and nuts and mix.
spread into a greased 8x8 pan. bake for 30-35 minutes, until toothpick comes out clean.