So I've already given you the recipe for my cocoa brownies. I make those a lot - I like the rich, dark (practically black) chocolate flavor and the slightly gooey consistency. They can also be a lot easier to make overseas, because cocoa powder is usually widely available, whereas unsweetened baking chocolate may be difficult to find. But sometimes I want a more classic, non-cocoa-based brownie. And sometimes I do just happen to have unsweetened chocolate floating around...
Such was the case yesterday. I had an invite to a friend's place for dinner, and I usually like to bring some sort of home-baked deliciousness on those occasions. So I opened the cupboard, saw a few loose cubes of baking chocolate lying there, and the decision was made. Brownies.
So. The brownies were baked, cooled, wrapped in foil, and stuffed in my handbag, and I set off to my friend's house, making a detour along the way to have one beer with the boys at the bar where they were watching the Bayern - Dortmund game. And then it happened. I don't really plan it, but for some reason I almost always have baked goods on my person when I am meeting the boys at the bar - it's becoming a trademark thing.
Just one little tip about brownies- they are even more delicious after they've been frozen! I recommend wrapping up the brownies in individual portions and stashing them in the freezer.
3 oz unsweetened baker's chocolate
1 stick (4 oz / 115 g) butter
1 1/4 cup (250 g) sugar
1 tsp vanilla extract
1/4 tsp salt
2/3 cup (90 g) white flour
1. Heat oven to 350°F / 175°C.
2. Line a square baking pan with buttered parchment paper.
3. Melt butter and chocolate in a medium-size saucepan on stovetop, then stir in sugar, eggs, salt, and vanilla extract.
4. Stir in the flour.
5. Pour into prepared pan and bake for 25-30 minutes, until surface looks evenly cooked and set.
6. Wait until brownies are cool to slice.