Hello! I am super pumped today, I am officially done with my course. I handed that horrible pain of a dissertation in 2 days ago [now 5, it took me a while to get to completing this post], and I'm no longer a student! Ofcourse I'm not officially a post-graduate yet, need to wait for the results, but I'm pretty sure I'll make it :)
Even though I've done a ton of decorating classes, and made many layered cakes, somehow when it comes to comfort baking, I always turn to brownies. I'd seen these posted on Smitten Kitchen a few days before I submitted, and it stayed in my mind through it.
The recipe is a breeze to put together, and in half an hour I was munching on brownies :) They're super easy, and taste really fudgy and dense, just how I like it. I am not even ashamed to admit I ate the entire pan, paired with some ice cream or even plain.
I had some unsweetened chocolate in my travel hoard, but for those who don't, Deb has provided an alternate. Unsweetened chocolate manages to pack a punch in the small amount used though, so I'd probably suggest following another recipe or atleast doubling the amount of chocolate if you use semi-sweet.
Look at that gorgeously thick batter!
One Bowl Chocolate BrowniesRecipe from Smitten Kitchen
3 ounces [85 g] unsweetened chocolate, roughly chopped
1 stick [113 g / 4 oz] unsalted butter - I used salted and omitted the salt
1 1/3 cups [290 g] castor sugar
2 large eggs
1 tsp vanilla extract
1/4 tsp table salt
2/3 cup [90 g] all-purpose flour
- Preheat oven to 350 F [180 C]. Line a 8x8 pan with parchment or foil, allowing some to extend over the sides to aid removal post baking
- In a large pan, over a bain marie or in the microwave, melt together the chopped chocolate and butter.
- Remove from heat and mix in the sugar. Add the egss, and then the vanilla extract.
- Sift together the salt and flour into the mixture. Pour into prepared pan and bake for 20-25 minutes, until a wooden skewer inserted comes out clean.
- Enjoy with some ice cream on the side.