Brownies

Brownies

– makes 1 “spinster dish” full.  About 1/2 a cake pan size. Feel free to multiply as needed.

1 egg
1/2 cup sugar
1/2 cup semi-sweet chocolate chips (preferably callebaut, but whatever)
1/2 stick butter, browned
1 tsp vanilla
1 tsp espresso powder (optional)
1/3 cup flour
heavy pinch salt
1/2 cup nuts o’ your choice

Preheat oven to 325.

Spray pan with pan spray.  What an odd sentence.

Whip eggs and sugar together until thick, pale, and ribbony.

Meanwhile, back at the ranch, brown butter in pan.

hard to tell in a black pan. Should be tan and smell nutty. It was and it did.

Combine with chocolate to melt.

Stir until smooth. Drizzle chocolate mixture into eggs, slowly, slowly.  Don’t want to cook your eggs.

Stop mixer and proceed by hand. Add vanilla. Add espresso powder if you have it/want it.  Deepens the chocolate. Add salt. Stir.

Carefully, fold in flour.

Fold in nuts.  I happened to have some toasted almonds and pistachios laying around.  It happens.  Whatever you want here, or no nuts at all if you don’t want.

Spread in pan.  In this case, the spinster pan.

Be careful of the edges.  Like I wasn’t….It will bake before the main brownies do and make your oven smell like they’re done when they’re not.

Lick spoon/bowl.

Bake at 325 for 25ish minutes (depends on the thickness of brownie/size o’ pan). Really, bake until a toothpick comes out moist but not runny.  The crumbs should be able to be rolled into a ball.

Check it at 25 minutes though.  These brownies are formulated to be a bit gooey even when set up.  That’s why there is virtually no flour in this recipe.

Leave them to set there for a bit.  About 10 -15 minutes. I know, it’s hard.  You did lick the spoon, right?  Well, I tried to tide you over…

And…pounce.

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