Dark chocolate brownies
9 Dec
I was trying to recall how I came to make brownies. But truth is, do you ever really need a reason to enjoy some brownies from scratch? 
Butter and chocolate, baked with some flour – what’s not to like?
The first time I made it, I thought it came out a bit too crispy. I adjusted my oven rack and cooked it for about 50 minutes exactly. The second batch resulted in a crispy, gooey, caramel-like consistency, which I love. I thoroughly enjoyed every single crumb!
Since I didn’t have a brownie pan, I decided to bake them in cupcake form. This comes from Martha Stewart. And of course, I used my favorite dark chocolate from Ghirardelli (get in my belly).
Recipe: Dark chocolate brownies
From Martha Stewart
Makes 1 dozen cupcake-sized brownies
Ingredients:
8 tablespoons of unsalted butter, cut into pieces, plus more for pan
1 1/4 cups of white sugar (I used 2/3 cup)
1 cup of all-purpose flour
8 ounces of chopped bittersweet chocolate
3 large eggs (at room temperature)
1/4 cup of unsweetened cocoa powder
1/2 teaspoon of baking powder
1/2 teaspoon of salt
Procedure:
1. Heat oven to 350 degrees. Brush cupcake pan with butter.
2. In a small bowl, sift flour, cocoa, baking powder and salt. Set aside.
3. Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes. Remove bowl from pan.
4. Add sugar to chocolate mix to combine. Add eggs and flour mixture. Mix just until moistened by hand.
5. Transfer batter to prepared pan and smooth top.
6. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes.
7. Cool in pan for 30 minutes.
8. Lift brownies out of pan, then transfer to a rack to cool completely. Eat deliciously.
