So, Friday I closed on my first home! A cute 1 bedroom, 1 bath condo in Midtown and I couldn't be happier! Once I get my kitchen all squared away this week, I'll post some photos! But for now, I'm limited to what can be microwaved or cooked on the stove or in the oven that doesn't require refrigeration or freezing. Although, that issue will be remedied tonight when my refrigerator is delivered! Yay!This has been a long process, I first reserved this unit back in April of 2005. And so yesterday, in the midst of running, shopping, putting an entertainment center together, packing, doing laundry, and moving, I decided to bake some brownies to mail to my Realtor's office and my Banker's office. They were both really great and answered all my dumb questions without making me feel like I was asking dumb questions and I wanted to show my appreciation.
The Nashville newspaper, The Tennessean, recently asked readers for Brownie submissions. Now, the print edition came out in last week's Food Section, but being the wonderfully connected person that she is, Anna, over at Cookie Madness somehow got a hold of the recipe the week prior and made them. So, after seeing how hers turned out, I cut the recipe out of the paper and whipped them up this weekend.
They are delicious and extremely easy! Normally, I like chewy, thick brownies. But these brownies are fudgey. But they are so good, I mean really rich and gummy, but still light. Hard to explain, but these will definitely be made again, next time I might add some chocolate chunks to the batter, just for some added chocolate.
Rich & Dark Brownies
from Wanda Thompson, printed from the Tennessean
2 sticks of butter
4 1 oz squares of unsweetened chocolate
3/4 cup of semi sweet morsels (I actually used 1/2 cup and then 1/4 cup milk chocolate)
4 beaten eggs
2 cups of sugar
1 cup plain flour
1 tsp vanilla
1 cup of nuts (optional)
Preheat oven to 350 degrees. Grease a 13x9 inch pan.
Combine butter and both chocolates in a saucepan and slowly melt on top of stove, stirring frequently.
Separately in a bowl combine the eggs and sugar and mix well (she said to use a mixer, but I dont have one and I just beat with a whisk for awhile and that worked fine). Now, if you like a shiny, cracked top on your brownies, you need to do this step for awhile. Beating the eggs with the sugar really well is what produces the shiny, cracked top on a brownie.
Add the flour and vanilla to the sugar and eggs and mix to combine. Once the butter and chocolate have melted, make sure it isn't too hot and pour into your bowl. Stir to combine. Pour into greased pan and bake for 15 minutes. After 15 minutes check the brownies and turn down to 325. Bake for 5 more minutes and then check doneness.
Once cooled, use a plastic knife to cut the brownies (keeps things cleaner).
