AGOMYR touts one of Smitten’s brownie recipes as her favorite ever. If I’m not mistaken, she calls them quiet brownies because they can be made without a noisy mixer, and all in one bowl. But that’s not what Deb calls them, and I always have to go back to the site and remind myself which recipe she loves. It’s this one, isn’t it, AGOMYR? I’ve made them multiple times, and they always disappear before I can snap a photo and blog about them.
And I was going to make them (and properly blog them) for a little friend coffee date I had coming up, but then I remembered Deb also had a “favorite” brownie recipe, one she posted after her cocoa brownies. So I clicked on that one, and I read the post. Reread would be more accurate, because I’m sure I read it when it went up in 2012. But oh, how I looked on it with fresh eyes. Or tired eyes. The eyes of a mother who also has a tricky sleeper. One who appreciates a brownie recipe that can be started and finished within 45 minutes on an entirely new level. I owed it to sleep-deprived mothers everywhere to try it out.
To make 16 small squares, you will need:
3 ounces unsweetened chocolate, roughly chopped
1 stick unsalted butter, plus extra for pan
1 1/3 cups granulated sugar (I might even cut this to 1 C next time!)
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon flaky sea salt
2/3 cup all-purpose flour
*And of course I added chocolate chips because I just don’t believe in brownies without them
Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula, stir in chocolate chips, and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold or even frozen. But I bet you’re normal and will just eat them hot from the pan. If desired, dust the brownies with powdered sugar before serving.