So I missed Luc's 4th birthday this year due to the birth of my own little boy so we decided to have a better late than never birthday party here in the city. Mark and Laura stopped in Kensington market and picked up all of the most delicious fix-ins for mexican from The Tortoria and I made a batch of ooey gooey yet crunchy brownies.
This recipe came from Martha, of course, right??? So you can assume that they are extremely heavy and buttery and delicious. Surprisingly, unlike most of Martha's recipe, they don't take three weeks to make. From beginning to end, you can whip these up in about two hours.
I suggest not making these if you're say on maternity leave and home alone during the day...only badthings can come from that.
here's the recipe:
Double Chocolate Brownies:
1 stick unsalted butter, cut into large pieces
6 ounces bittersweet chocolate
1 1/2 cups sugar
3 large eggs
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/2 cup plus 2 tbsp all purpose flour
1. Preheat oven to 350 degrees. Line an 8 inch square baking sheet with parchment, leaving a slight overhang on all sides. Melt butter and chocolate in a double boiler of heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from eat and whisk in sugar. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined.
2. Pour batter into pan. Bake until set and toothpick inserted into the center comes out with moist crumbs, 35-40 min. Let cool slightly in pan, about 15 min. Lift brownies from pan using parchment. Remove parchment and transfer to a wire rack. Let cool completely. Cut into 9 squares.
Oh and here's a pic of my little tree that I couldn't help but share. I swear this boy get cuter, and crankier, every single day. Already three weeks old, how time flies!