Sunday, September 9, 2012

Thick Fudgey Brownies

I have kept this recipe tucked away in my vault for over fifteen years. Yes, that IS a long time considering I'm twenty-six and swiped this recipe when a family friend brought it over when I was in second grade. Like my gluten-free brownies, these are not your run-of-the-mill generic cake-y brownies to which you have likely become accustomed. They are dense, rich, and usually require a beverage of some sort to help them go down. A little trail of drool just trickled out of the corner of my mouth? TMI? TB.

So last weekend, I made a pan of these for my boyfriend to bring into work. He proudly marched through the can't-stop-me-now doors, set my June Cleaver style Tupperware carrying container down in the break room, went downstairs, and after about five minutes, returned back only to find a completely empty container! Immediately upon his return, his two dozen hungry coworkers promptly lifted him into the air and began chanting with forceful enthusiasm, "You're Number One!" After the commotion ceased, the students let him down and returned to work. However, before he was able to leave the room, the resident old lady warned him that he was taking over her role as the purveyor of fine baked goods and that danger would ensue if the nonsense continued. He was not intimidated, however, knowing that his girlfriend was armed with her silicone spatula and get-ready-for-war measuring spoons, along with a hefty repertoire of recipes that would send any novice baker running for the hills.
It's possible that I'm exaggerating a little, but the brownies were consumed within five minutes, my lovely boyfran did not get to enjoy one, and the resident old lady did clearly convey the message that she felt threatened by the new sweetshop in town.

4 squares unsweetened baking chocolate, melted
(or 3/4 cup unsweetened cocoa + 1/4 cup canola oil)
2 cups white sugar
1 cup flour
2 sticks unsalted butter
1/2 bag chocolate chips
4 eggs
1 tsp salt
1 tsp vanilla

1. Preheat oven to 350'.

2. In a large bowl, cream together sugar, vanilla, and butter. Add eggs one by one.

3. If you're using unsweetened cocoa and oil rather than melted baking chocolate, add the oil now. If not, add the melted chocolate.

4. In a smaller bowl, combine salt, flour, and baking powder (if using).

5. Slowly incorporate flour mixture into the wet ingredients. After all ingredients are well combined, add chocolate chips.

6. Pour batter into a prepared 13 x 9 baking pan.

7. Bake for 30-35 minutes.
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