Just doing what Deb tells me to, procrastinating from finishing my thesis by making easy delicious easily-transportable brownies. Procrastination or not, the thesis and therefore my graduate career will be wrapping up extremely soon, and I'm looking forward to a higher frequency of food creation extravaganzas—expect more posts soon!
1 stick butter
1 1/3 c sugar
2 eggs
1 t vanilla
1/4 t salt
2/3 c flour
Preheat oven to 350F and spray-grease a mini cupcake pan. In a medium bowl, melt the chocolate and butter together in a double-boiler or in a couple 30-sec spurts in the microwave. Whisk in the sugar, then eggs and vanilla, then salt and flour. Fill the mini cupcake tins almost full; there will probably be a little bit extra batter after filling 24 mini cupcake wells, which can go in a second pan if you have one, or 2 wells of a regular cupcake pan, or whatever. Bake the mini brownies for 15-17 min, larger brownies for longer, until a toothpick comes out clean. Cool for 10 min in the pan, then transfer the brownies to a cooling rack to cool completely.
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