Bittersweet "One-pot" Brownies
By Jeanne Kelley
When my daughter Theresa was six, she wondered aloud why brownies she'd tasted at a playmate's houses "had good texture, but no chocolate flavor." When I explained that the offending treats most likely came from a mix, she was puzzled. Brownies we made together were so easy, why would anyone use a mix? I developed this recipe using half a bar of a bittersweet chocolate from Trader Joe's, but it's amazing when made with a 9.7-ounce bar of Scharffen Berger Bittersweet. I've given this recipe (which I've memorized) to many parents.
Yield: about 3 dozen small brownies
- 8 to 10-ounces bittersweet chocolate, coarsely chopped
- 6 ounces (1 1/2 sticks) unsalted butter, cut into pieces
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3/4 cup unbleached all purpose flour
- 1 cup chopped toasted walnuts or pecans (optional)
Preheat the oven to 350ºF. Butter a 9x9-inch metal pan. Melt the chocolate and butter in a heavy large saucepan, over low heat, stirring frequently until melted and smooth. Cool slightly; stir in the sugar. Whisk in the eggs, vanilla and salt. Stir in the flour. Add the nuts if desired and transfer the batter to a prepared pan. Bake until a tester inserted near the center of the brownies comes out with a few moist crumbs attached, about 20 to 25 minutes. Cool completely. (Can be prepared 2 days ahead. Cover with foil.) Cut into squares and serve.
For more information about Jeanne Kelley, visit: www.jeannekelleykitchen.com