Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Sometimes, a brownie just wants to be.
Friends, we need to have a talk about brownies.
I understand your desire to make things gluten-free, and your burning need to involve vegetables or Amaretto. But people, sometimes a brownie just wants to be. A simple thing: some butter, some chocolate, some sugar, maybe a little vanilla if you’re feeling it. As Marlo Thomas once so eloquently implored: “Don’t dress your cat in an apron.” (Oh just ask someone over 40!)
So kids, if you want to whip up a really fast weeknight brownie that is rich and delectable and simply out of this world, I highly recommend Mollie's Brownies.
This recipe is classic in its proportions: lots of butter, less flour than some cake-ier versions but more than other classic versions, four large eggs. Heat your chocolate and butter over a low flame please. Let it cool a bit as your sugar and eggs come together in that tell-tale ribbon of bliss, then put the rest of it together and get it all in the pan. Test often so as to not over-bake. Take them to work. Make the world happy.
Serves 12-24, depending on how big you like your brownies
4 ounces unsweetened baking chocolate
12 tablespoons butter
2 cups sugar
2 teaspoons vanilla
1½ cup flour
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now