Hello from the frozen tundra of Brooklyn!
I know what you're thinking: "What, brownies again?" I know, I know. But last week's were guilt-free, New Year's resolution-friendly treats, and these are... not. But they're worth it, I promise.
First a brief story. So it's New Year's Eve eve, and Mark and I are home making a flourless chocolate cake to take to a New Year's Eve party. I have the chocolate and butter in the bowl of a double boiler, melting nicely, when Mark tastes a little shard of the chopped chocolate from the cutting board, scrunches up his face and says, "I think this is unsweetened." No, it can't be! The store that was selling this chunk of (not inexpensive!) chocolate had it marked "dark," which is semisweet or bittersweet, not unsweetened! But I tasted it for myself and sure enough, unsweetened. Unhappily I sent Mark back out to get what we needed, bittersweet.
I looked at the bowl, which was full of 2 sticks of butter and 8 oz. of (not inexpensive!) chocolate and thought, there's no way I can throw this away. I hate hate HATE wasting food. So I covered it, stuck it in the fridge, and got back to my cake.
Fast forward to yesterday, when it was 17ºF, windy and horrible outside. The Mush woke up from her nap ready to have some fun, so I figured, let's make some brownies with the leftover cake materials. And that's just what we did. My little 2-year-old is becoming quite the baker -- she cracked the eggs, she helped me weigh all the dry ingredients, she whisked and folded and poured just like a champ! And got covered in flour, head to toe, giggling like mad, all the while. It made the aggravation of the flourless cake incident disappear.
We used the amazing Nick Malgieri's famous Supernatural Brownie recipe -- and though his calls for bittersweet chocolate and mine was unsweetened, I figured there was enough sugar in there to make it work. And my, oh my, let me tell you, it did not disappoint. I'm sure they're fabulous with bittersweet chocolate, but they come out beyond luscious, fudgy and decadent, with unsweetened.
These would make a perfect Valentine's gift, if you have a sweetheart who you REALLY want to impress!
16 Tbsp. (2 sticks) unsalted butter
8 oz. unsweetened chocolate (Nick calls for bittersweet), chopped
4 large eggs
1 cup sugar
1 cup firmly packed dark brown sugar
2 tsp. vanilla extract
1/2 tsp. fine salt
1 cup all-purpose flour
1. Preheat oven to 350ºF. Line a 9-by-13-inch baking pan with foil; mist foil with cooking spray.
2. Pour enough water into a saucepan to reach 1 inch. Bring to a boil, then reduce heat to low. Combine butter and chocolate in a bowl; set bowl over saucepan. Cook, stirring, until melted and smooth, about 5 minutes. Remove bowl from heat.
3. Whisk eggs together in a large bowl. Add sugar, brown sugar, vanilla and salt; whisk to combine. Stir in chocolate mixture; fold in flour. Pour batter into prepared pan; spread evenly. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a rack.