UPDATED 14 Mar 2020: All recipe measurements are now also in grams, for you European bakers. A new photo, too, using a proper brownie pan.
One of my senior-year housemates from college — with whom I also lived my freshman-year — was well-known in our red house (which we affectionately called Clifford) for her baking skills. Along with her “crack-cookies” — so-called because they were extremely addicting and no, they did not contain any drugs — she made these amazingly chewy brownies with a rich chocolate taste. Before we graduated, I made sure to get her recipe. It’s a variation of the recipe on the Baker’s Unsweetened Chocolate box and it’s so simple that you’ll feel like you’re missing ingredients. You’re not. Make them as Michaela says — with one egg less than the chocolate box recipe — and they’ll turn out dense and chewy.
Like with the Clifford residents, these were a hit at F’s weekly lab group meeting and we will surely make them again (and again, and again).
I had to improvise a bit because I could not find Baker’s Chocolate here in my London neighborhood. Consequently, I used dark baking chocolate and cut down the added sugar. I’ll reproduce Michaela’s original recipe here and put my variations in parentheses.
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Michaela’s Chewy Chocolatey Brownies
- 115g = 4 oz unsweetened or bittersweet baking chocolate
- 170g = 3/4 cup = 1.5 sticks unsalted butter
- 300g = 1.5 cups white (granulated) sugar
- a pinch of salt
- 1 tsp vanilla
- 2 eggs
- 130g = 1 cup plain/all-purpose flour
- Preheat the oven to 350F (175C). Grease a baking pan.
- Melt the butter and chocolate together. Stir them into the sugar in a big bowl.
- Beat in the eggs and vanilla. Stir the flour into the mixture until just combined.
- Spread the mixture into the baking pan and bake for 20-25 minutes.