In a moment of extreme weakness during my medicine rotation, when I needed something to keep going, I made these brownies and put cut up Andes over one half and stuck Rolos all over in the second half and they were probably mostly sinful, but they hit the spot, you know?
The Robber really liked these and I thought well they tried too hard to like brownies you would make from a mix and I thought honestly, if you are going to make brownies from scratch good heavens they should not be like the box! But then the box brownies have their way of just being gooey chocolate in a not elegant, but satisfying way, so I ate a bunch of these anyway and figured why not just give in and enjoy it. Wouldn't call these my personal favorite, but they are very easy to make and in a pinch, are much better quality than the box.
From Smitten Kitchen:
http://smittenkitchen.com/blog/2012/08/my-favorite-brownies/
Ingredients:
3 oz. unsweetened chocolate, roughly chopped
1 stick unsalted butter, plus extra for pan
1 1/3 C. granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 tsp. flaky sea salt or 1/4 tsp. table salt
2/3 C. all-purpose flour
Directions:
1. Heat oven to 350°F. Butter and flour an 8×8-inch square baking pan.
2. In a medium heatproof bowl over gently simmering water, melt
chocolate and butter together until
only a couple unmelted bits remain.
Off the heat, stir until smooth and fully melted.
3. Whisk in
sugar, then eggs, one at a time, then vanilla and salt. Stir in flour
with a spoon or flexible spatula and scrape batter into prepared pan,
spread until even.
4. Bake for 25 to 30 minutes, or until a toothpick
inserted into the center comes out batter-free. If desired, dust the
brownies with powdered sugar before serving.
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