I sampled this batter and then popped the brownies in the oven. While they were baking I brought Elliot out and sat on the steps.
I waved to people I know and felt good about life. Then I went inside and there was chocolate all over my face. So there ya go.
Sometimes that’s just how it is. Sometimes you’re sitting outside, minding your own business, with chocolate on your face.
These brownies are super good. Martha knows what’s up. So, go ahead and make these jerks. And if you don’t want to cut out shapes, don’t bother. I bet they’ll be equally awesome no matter what shape they are.
Recipe from Martha Stewart
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups brown sugar (I used a mixture of light + dark)
- 6 oz. unsweetened chocolate
- 4 large eggs
- 2 t vanilla extract
- 2 cups flour
- 1/2 t kosher salt
- Preheat your oven to 325°F. Butter or spray with cooking spray, the bottom of a 9 x 13 inch baking dish; cut a piece of parchment paper to line the bottom of the pan so that it overlaps the two longest sides. (You’ll be able to lift out the brownies with the parchment paper later on.) Press into the greased surface.
- In a large microwave-safe bowl combine the butter, brown sugar, and chocolate. Microwave on high for 1 minute; stir. If the chocolate is not softened continue to microwave at 10-second intervals, removing before completely melted, stirring until smooth.
- Beat eggs and vanilla into the melted chocolate with a wooden spoon. Beat in the flour and salt. Pour batter into the prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out mostly clean, 35-40 minutes. Allow to cool completely.
- Run a knife around the edge of the pan and lift out with the parchment paper. Cut out small heart shapes or any shape of your dreams with a cookie cutter. With the remaining you can form them into 1-inch balls and roll them in cocoa powder. I opted to just leave it as is for brownie-snacking.
It’s springtime outside and on our warm floors.