Chomp chomp chomp chomp chomp...
- 115 g (8 tbs) unsalted butter
- 100 g (4 oz) dark, dark, dark chocolate. Like 85%. Or just unsweetened.
- About 250 g (1 to 1.5 cups) sugar
- Tiny bit of salt
- Couple teaspoons vanilla
- 2 large eggs
- 120 g (1 cup) flour
- 2 tablespoons natural cocoa powder (not Dutch-processed)
- Bunch of crushed walnuts (if desired, of course!)
Heat oven to 175 C (350 F). Butter a square pan, 20x20 cm (8x8 in).
In a small pot suspended over a larger pot of simmering water (a.k.a. double boiler), melt butter and chocolate.
Remove pan from heat; cool slightly. Stir in sugar, salt, & vanilla. Mix in eggs one at a time until blended.
Add flour & cocoa; mix/beat until smooth. Stir in nuts.
Scrape batter into pan; lick bowl and spoon. (Or offer them to someone you love.) Lick fingers.
Bake at 175 C (350 F) until the place starts smelling amazing, and the brownies more or less pass the toothpick test (the toothpick shouldn't come out dry -- a few moist crumbs still sticking to it are a good thing!); i.e., about 35 minutes, although you can even start checking after 20 minutes, depending on if your pan is glass or metal. Whatever you do, don't overcook them!
Remove from oven. If you're the patient type, you can let them cool & cut them into squares.
Or you just stick a fork into the pan and burn your mouth (but it's worth it).
