eat make read

Deeeelicious! I got a little sweet tooth this weekend and decided to make a batch of brownies. I usually use my mom’s recipe, but when I looked in the fridge I only had 2 eggs, one too few for the usual recipe. So I did a little searching and found a recipe for Intense Brownies that only called for 2 eggs. I went ahead and got to melting and mixing and after a little bit of work I was ready to pop them in the oven. Soon enough our apartment started filling with the irresistible smell of warm chocolate.

I pulled them out after around 20 minutes and let them cool for a little bit. When I couldn’t wait any longer I cut them into squares and tried em out… oh boy! They lived up to their name. They were certainly intense… in the best way possible. Super chocolatety and moist. They definitely give mom’s recipe a run for it’s money.

Intense Brownies
from chow.com

6 ounces bittersweet chocolate (not unsweetened)
8 tablespoons unsalted butter (1 stick), at room temperature
2 large eggs, at room temperature
1 cup granulated sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 teaspoon brewed espresso
3/4 teaspoon kosher salt
1 cup all-purpose flour

1
Heat oven to 350°F and arrange rack in middle. Line an 8-by-8-inch glass baking dish with aluminum foil.
2
Combine chocolate and butter in a medium saucepan and cook, stirring frequently, over medium-low heat until evenly melted. Remove from heat and let cool to room temperature.
3
Combine eggs, sugar, cocoa powder, vanilla extract, espresso, and salt in a large bowl and briefly stir until just evenly incorporated. Add cooled chocolate and mix until uniform in color. Add flour and stir until just incorporated (no white streaks should remain).
4
Transfer batter to prepared baking dish and bake until a tester inserted in center of the brownies comes out clean, about 25 to 30 minutes. Remove from oven and cool completely before cutting.