A few nights ago I made brownies from scratch...for the first time!!! I kind of can't believe I've never done it before. It was SO easy. The recipe is from Everyday Food and it was pretty good, but I cooked it too long-even though it was 10 minutes less than the suggested time (I'm beginning to suspect our oven cooks a little hot and a little fast)and it absorbed some of the flavor from the cast-iron skillet I baked it in. But they were still quite good! They had a much more "chocolaty" flavor than from-the-box brownies. I may never go back.
Preheat oven to 350 degrees
1 cup vanilla sugar (or regular granulated sugar)
1 cup flour
1/4 cup Dutch process cocoa
1/2 tsp salt
4 Tbsp unsalted butter
1/4 cup heavy cream
8 oz chocolate chips (or bittersweet baking chocolate...add 1/4 more sugar if using bittersweet) + 4 oz more chocolate chips to add later
In a large bowl, whisk together sugar and eggs until well combined. Set aside.
In a medium sized bowl whisk together flour, cocoa powder and salt. Set aside.
In a non-stick (or cast-iron in my case) skillet over medium heat, add heavy cream and heat until simmering. Add in chocolate chips and stir until chocolate is completely melted. Remove from heat and let cool 5 minutes.
Pour chocolate mixture into eggs and stir until combined. Gently fold in flour mixture until just incorporated and pour brownie mix back into the skillet. Add in chocolate chips (or whatever you want...pecans, peanut butter chips, walnuts, etc) and place in oven. Bake for 35-40 minutes "or until toothpick inserted in center comes out clean"...whatever dude. I like gooey brownies! 25 for super gooey and anywhere in between for whatever your specific preference is.
We also added a simple icing to the top:
1 cup powdered sugar
1/2 tsp vanilla
2-4 Tbsp milk
Stir until smooth and the consistency you like (ours was a little thinner than Elmer's glue). Poke holes in the top of the brownies with a fork and drizzle lots icing over the entire brownie.
Best eaten while still warm.