Oh my deliciousness please eat these brownies. The pics here don’t do them justice as the shots were an afterthought conceived in poor wrappings and bad light, but don’t let that dissuade you. And one dirty pan for exceedingly dirty brownies is such a bargain, really.
Lately I’ve been getting back to perusing food sites and blogs and such after a too-long hiatus. In scrolling through recent Tasty Kitchen posts, I came upon these brownies, a recipe which apparently originated from Food & Wine magazine. Oh, wow, I didn’t know how much I loved those people until right now. But Food and Wine now has a special place in my heart. And on my plate.
(Did anyone see the somewhat-recent Top Chef episode with Jimmy Fallon? The story of his mother’s cheesecake is another reason I won’t forget Food and Wine any time soon. But the brownies take the cake. So to speak. Anyway.)
Because the recipe is finely detailed here and here, I’ll spare you my inferior rendition. But lest you think this is out of your league, I assure you it’s not. Here’s a summary of the process: Melt butter and chocolate on stove. Add ingredients you probably have on hand (eggs, sugar, vanilla, flour, cocoa powder) and stir. Pour into foiled, greased, pan. Bake. Serve to people who you want in your debt.
(oh, and I can’t get that fancy salt here so easily. be assured any coarse salt will do.)
Not cool, Amber. Now I’m hungry for brownies with no immediate prospects.
mmmm… maybe I am too. Let’s get your wife to make some.
Mmmm. Yes, please.