During my period, my main craving is for savory things. Specifically, savory things that I don’t have to make myself. Pizza delivery? Yes please! Burger and fries from a drive-through? Hand ‘em over! However, when it comes to sweet stuff, I like to be more hands-on. I find it soothing to stir melting chocolate and butter together over the stove, and very satisfying to kick back and wait for the house to fill with the smell of baking. Don’t even get me started on that moment when the tray of goodness has cooled just enough to take my first bite… ah, bliss!
These brownies, which are my favorite brownies, come from Deb Perelman’s food blog Smitten Kitchen, where she lists them as her favorite brownies. Therefore, simple logic concludes that they must be everybody’s favorite brownies! Moist, chewy, chocolatey, and easy to make, once you’ve tried them I know you’ll agree.
First, preheat your oven to 350 and line an 8 x 8 inch baking pan with parchment paper or foil. Next, get some water simmering in a pot, then melt 3 oz chopped unsweetened chocolate and 1 stick of butter together over the pot in a heatproof bowl. You can take it off the heat with a few bits still unmelted, just stir until it’s all fully melted and smooth.
Whisk in 1 ⅓ cups granulated sugar, then 2 large eggs, then 1 tsp of vanilla extract and salt (either ½ tsp flaky sea salt, or ¼ tsp table salt). Stir in ⅔ cup all-purpose flour and then pour the batter into the pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool and then cut into however many brownies you like! I usually do 16, since they seem like the perfect size to me. Enjoy them by themselves or take them to the next level with some ice cream!