I know my New Year’s resolution was to take better pictures of my food, but I was kind of in a bind here. Slept a little later than I should, brownies weren’t cut and arranged yet, had to make a quick stop on my way to work AND it seems that every road I take on my commute is being repaved (= major delays). I didn’t want to be too late this morning, so here it is, another poor quality picture.
Baby Brownies in honor of Administrative Assistant’s Day. This recipe is from a book my Mom got for me when I first moved away from home. Other than my McCall’s Cookbook, this is my go-to resource for basics and I guess it should be since the title is The New Basics Cookbook by Julee Rosso and Sheila Lukins. I doubled the recipe since I made them for a department of 15 people. I’m reciting this recipe from my memory of making it last night at 11:30, so apologies if it is missing anything major. If they don’t come out right, just buy the book or send me an angry e-mail.
Ingredients:
6 oz. unsweetened chocolate (I used semi-sweet), 1/4 cup of chocolate fudge (I used Mrs. Richardson’s), 1 stick unsalted butter (room temperature), 2 eggs, 1 tsp of vanilla, 3/4 cup of sugar, 1/2 cup flour, a pinch of salt.
To Make:
Generously butter/grease a 8x8 pan (I doubled the recipe and did 9x13) and preheat the oven to 350 degrees. Melt chocolate pieces in a saucepan over low heat and stir constantly. Once chocolate is melted, add chocolate fudge and stir until smooth. Remove chocolate mixture from heat and whisk in butter. Once combined stir in eggs (slightly beaten) and vanilla. In a separate bowl, sift together sugar, flour and salt. Gradually combine dry mixture with the chocolate mixture until smooth.
Pour in the pan and bake for 30 minutes (or until tester comes out clean). Allow your baby brownies to cool before cutting.
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