Fudgy Brownies

These could alternatively be titled “I Want These Now Brownies” or “Impulse Control is Overrated Brownies” because that’s pretty much the entire backstory.

I finished culinary school yesterday (PS I went to culinary school) and was perusing the internet when I saw these brownies on Food52. And then I couldn’t unsee them. It was like the arrow in the FedEx logo. Or that the Goodwill smiling face is also a G (SORRY for that one I just learned it and am fascinated!!) So I sat there for 10ish more min but then finally was like okay NO, want, now, make. Caveman. And 30 minutes later I had a round cake pan full of wonderful fudgy brownies. And then 31 minutes later I had a round cake pan full of a pacman-shaped brownie.

Its a brownies no it's a pacman

Baking/cooking has been a fun adventure in my new East Village kitchen. For a while I thought I had a magic oven that cooked everything at lightening-fast speeds (we’re talking loaf cakes in 35 min)–then I bought an oven thermometer and my life changed when I realized my oven runs 75 degrees hot. So that was a helpful discovery. I also snapped my refrigerator’s plastic vegetable drawer in half because apparently that can happen if you’re looking for carrots too exuberantly. But other than that I have a lovely kitchen with 4 burners and an oven and a sink and cabinets and snacks!!!

It’s been a while since I posted a good old butter and sugar recipe (it’s been a while since I’ve posted ANYTHING but let’s move on.) I actually followed the recipe almost exactly as-is, with the one substitution of coconut sugar instead of white sugar because I apparently don’t have any in my apartment right now. They’re unbelievably quick and easy, and have the flavor of a boxed mix brownie (the stuff DREAMS are made of) but with a more satisfying, substantial chew. Also, they’re ONE BOWL WONDERS which is absolutely amazing for small kitchens. Okay fine, two bowls if you count whisking the egg, but STILL. It counts.

Slice o Yum

Fudgy Brownies, Gently adapted from Food52

Makes about 16 brownies

1/4 cup unsalted butter
1/4 cup vegetable oil
1 cup semi-sweet chocolate
1/2 cup light brown sugar
1/2 cup coconut sugar
3 eggs, slightly whisked
2/3 cup flour
1/2 tsp salt

1. Preheat the oven to 350°F and spray a 9″ baking pan (square I guess, but I used round and it was super fun) with non-stick spray.

2. Combine the butter, oil, and chocolate in a metal bowl. Place over a pot of simmering water, and stir until the chocolate is melted and the mixture is smooth. Note: this is a VERY IMPORTANT AND TASTE-ABLE STAGE. Hint, it tastes like melted chocolate.

3. Take the bowl off heat, let it cool slightly, and whisk in sugars until combined. Next, whisk in eggs and vanilla.

4. Add flour and salt; fold to combine using a rubber spatula until it’s all incorporated. Pour into the prepared pan and bake for 20-25 minutes, until a toothpick comes our with some wet crumbs still hanging on. They’ll cook a bit more as they cool. Once cool (if you can wait), cut and enjoy!

ALSO look at my awesome new plate!!!!!! It’s exactly how I feel about these brownies; I want them to be mine forever. I also plan on wine and dining myself on this plate all February long. Maybe just dining though because the edges are pretty much edges of a plate and are therefore not conducive to holding wine.

Fudgy Brownies on a PLATE

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