Welcome to another deliciously decadent Guest Blogger Saturday! Today I’m welcoming Jean from The Tasty Cheapskate! Jean’s blog is pretty darn interesting and definitely worth checking out if you’re feeding a family on a budget (oh, wait, that’s all of us??). She’s feeding her family on $6 a day for an entire year and sharing with her readers how she’s doing it. Drop by and say hi– and pick up a few tips while you’re there!
Enjoy the brownies she brought over today!!
My love of brownies began with the love of the man who would become my husband. New lovers (I say that to be poetic; we were more in the people-who-are-kind-of-starting-to-like-each-other stage) are always introducing each other to new things. Lucky for me, Kip’s thing was chocolate–real chocolate in really good chocolate ways.
I’ve already shared Kip’s brownies. Below you get an equally good brownie with even more chocolate. Hold me.
Dark Chocolate Brownies
adapted slightly from smittenkitchen
makes 8×8 inch pan
Prep time: 7 minutes
Cook time: 30 minutes
10 Tbsp butter
1 1/4 C sugar (I thought this could lose the 1/4 C)
3/4 C plus 2 Tbsp cocoa
1/4 tsp salt (if using unsalted butter)
1/2 pure vanilla extract
2 large eggs
1/2 C all-purpose flour
In a microwave-safe bowl, combine butter (in chunks), sugar, cocoa, and salt if using. Microwave it in 20-second intervals until it’s quite warm, but won’t burn your finger. It’ll be plenty grainy still, so don’t worry.
Add vanilla extract. Whisk in eggs. (If you’ve accidentally gotten your batter crazy hot, give it a few minutes to cool down before adding the eggs.) Stir until well-blended, smooth, and shiny. Add the flour and mix it with a wooden spoon for a minute or so.
Bake at 325 for 30 minutes.
Note: The brownies pictured above were a bit hastily cut. We wanted them, like, immediately, and didn’t mind an, er, rustic look with the ragged edges. However, if you want a clean cut, put them in the refrigerator or freezer and cut the brownie cold. They’ll be prettier, but you’ll have to wait for it.