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).
