Our two year anniversary is coming up. Can you believe it? Two years! That's 8% of my life! And when you put two years into perspective in percentages.. it doesn't seem very significant.. oops.
But two years! In those two years, I've probably baked 2 million cookies, a thousand cupcakes, and 40 quick-breads. But do you know how many batches of homemade brownies I've baked in that time? Um, none. Until now.
Dense, fudgy, fab. I can't believe I didn't do this sooner!
- 1 stick unsalted butter, cut into 4 pieces
- 3 ounces unsweetened chocolate, finely chopped
- 1 cup sugar
- pinch of salt
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup cake flour*, sifted
- Preheat an oven to 350 degrees. Lightly grease an 8" square baking dish, preferably glass.
- Combine the butter and unsweetened chocolate in a microwaveable bowl. Microwave for 30 seconds,stir, then microwave an additional 15 seconds, stir until completely melted.
- With a wooden spoon, stir in the sugar and salt. Add the eggs and vanilla and stir until well blended. Sprinkle the flour over the mixture and stir until just blended.
- Pour the batter into the prepared dish and spread evenly. Bake until a toothpick inserted into the center comes out clean, about 30 minutes (longer if using a metal pan). Do not overbake.
- Allow to cool completely before cutting.
* Do you ever have cake flour on hand..? I don't.
1 cup cake flour = 1 cup all-purpose flour minus two tablespoons of the flour, plus 2 tablespoons cornstarch.
So for 3/4 cup cake flour called for in this recipe, measure out 3/4 cup of all purpose flour, then take out 1 1/2 tablespoons of it, and replace that with 1 1/2 tablespoons of cornstarch.