the original and the adulterated upgrade
Brownies: I once was one (short-lived, of the Girl Scout variety. I got kicked out). These days, I prefer to make them, find the willpower not to lick the bowl clean (fail), and stick to the center pieces sans crust.
The Original-ish Version
8 ounces chocolate (milk or dark)
4 ounces butter
1 teaspoon vanilla
1.5 cups white sugar
.5 teaspoon salt
.75 cup AP flour
The Adulterated Version
10 ounces dark chocolate chips (at least 61%)
another handful of chips, for nibbling and later mixing
4 ounces butter
.5c vanilla bean-infused white sugar
1 cup light brown sugar
2 tablespoons cooled espresso (or strong coffee)
1 tablespoon maple syrup
.75 cup whole wheat pastry flour
1 teaspoon salt
a generous sprinkling of cinnamon
a handful of roasted, salted sunflower seeds (or roasted, salted pecans)
a handful of dried Montmorency cherries (better macerated in bourbon)
a handful of coconut, lightly toasted
gold dust (because it makes everything better)
- Melt the 10 ounces of chocolate and butter together, stirring occasionally until fully melted.
- Whisk eggs in, one at a time.
- Whisk in the sugars, salt, espresso, and maple syrup until evenly incorporated.
- Gently fold in the flour and cinnamon w/a spatula, mix in the handfuls of chocolate chips, cherries, coconut, and sunflower seeds (or whatever else your heart desires).
- Spread into a buttered 8×8 pan, sprinkle w/gold dust, and bake at 325F until the center’s just set and has a dull luster finish (never let them go until the toothpick comes out clean–that’s just an overbaked travesty).
- Slightly cool, cut, love, and share.