Recipes

Brownies

Makes 1 to 2 dozen
Time: 30 to 40 minutes

My kids have taught me two things about making brownies: One, they're better without nuts than with (obviously a matter of taste, but mine has changed). Two, if you line the baking pan with lightly greased aluminum foil, you reduce cleanup time by fifty percent; not bad. These are chewy and dense, dominated by chocolate and nothing else. If you like cakier brownies, add one-half teaspoon baking powder to the flour.

2 ounces unsweetened chocolate, roughly chopped
8 tablespoons (1 stick) unsalted butter, softened, plus a little for the greasing pan
1 cup sugar
2 eggs
1/2 cup all-purpose flour
Pinch salt
1/2 teaspoon vanilla extract

Preheat the oven to 350F. Grease an 8-inch square baking pan, or line it with aluminum foil and grease the foil.

Combine the chocolate and butter in a small saucepan over very low heat, stirring occasionally. When the chocolate is just about melted, remove from the heat and continue to stir until the mixture is smooth.

Transfer the mixture to a bowl and stir in the sugar. Then beat in the eggs, one at a time. Gently stir in the flour, salt, and vanilla. Pour and scrape into the prepared pan and bake 20 to 25 minutes, or until just barely set in the middle. It's better to underbake brownies than to overbake them. Cool on a rack before cutting. Store, covered and at room temperature, for no more than a day.