Dark Chocolate Brownies

adapted very slightly from smittenkitchen

makes 8x8 inch pan

Prep time: 7 minutes

Cook time: 30 minutes

10 Tbsp butter

1 1/4 C sugar (I thought this could lose the 1/4 C)

3/4 C plus 2 Tbsp cocoa

1/4 tsp salt (if using unsalted butter)

1/2 pure vanilla extract

2 large eggs

1/2 C all-purpose flour

In a microwave-safe bowl, combine butter (in chunks), sugar, cocoa, and salt if using. Microwave it in 20-second intervals until it's quite warm, but won't burn your finger. It'll be plenty grainy still, so don't worry.

Add vanilla extract. Whisk in eggs. (If you've accidentally gotten your batter crazy hot, give it a few minutes to cool down before adding the eggs.) Stir until well-blended, smooth, and shiny. Add the flour and mix it with a wooden spoon for a minute or so.

Bake at 325 for 30 minutes.

Note: The brownies pictured above were a bit hastily cut. We wanted them, like, immediately, and didn't mind an, er, rustic look with the ragged edges. However, if you want a clean cut, put them in the refrigerator or freezer and cut the brownie cold. They'll be prettier, but you'll have to wait for it.

Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com