i can't believe it's been almost a month since my last blog post. furthermore, i can't believe it's been over a month since mac was taken to hospital. long story short, he was away from home for about 3 weeks and was at home, in isolation, recovering for another week and a half. needless to say, the past 5 weeks of my life are a bit of a blur, filled with endless trips to the vet hospital in guelph and many, many, many, many sleepless nights. two surgeries later, mac is finally home. in fact, his sutures were removed today so for the first time in over a month, he is free to roam around the house like he always used to do. it feels good.
but onto more serious matters - brownies. i have to say, i am thrilled that my cousin is pregnant, not only because we will soon be welcoming a new baby into the family, but because, due to her pregnancy, she is hungry, which means i get to cook for her. a few weeks ago she came to spend the day, but not before announcing that she wanted something freshly baked when she arrived. not one to disappoint, i promptly grabbed Martha Stewart's Baking Handbook off of my shelf and leafed through the pages for something indulgent.
buttery. rich. chocolately. dense. brownies. i made these on a saturday and they were all gone by sunday night. i kept them in the oven longer than what the recipe calls for because each time i tested the center, it was still gooey and a bit runny. after the brownies were cut and cooled, i wished that i had taken them out sooner because they would have been a smidge better if they were softer (not that they weren't amazing just as they were). so i guess the disclaimer here is to take them out in about 45 minutes, even if the center is a bit soft. they will firm up to a nice, fudgey consistency after cooling in the pan for a while longer. also, the minimal amount of flour in this recipe ensures that these decadent delights are heavy and chewy and really dense. it also means that flour substitutions are easy for those who cannot tolerate gluten ;)
Chocolate Brownies (recipe courtesy of Martha Stewart's Baking Handbook
1/2 cup (1 stick) unsalted butter, plus more for pan
8 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt *optional - 1/2 cup of chopped walnuts
preheat oven to 350 degrees. butter an 8-inch square baking pan or heatproof glass dish. line pan with parchment paper, leaving a 1-inch overhang on 2 sides. set aside. place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
stir sugar into cooled chocolate mixture until combined. whisk in eggs one at a time, whisking until smooth after each addition. whisk in vanilla. gently fold in flour and salt and nuts, if using. pour batter into prepared pan, and smooth top with an offset spatula. bake until cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. transfer pan to a wire rack to cool completely.
run a knife or offset spatula around the edges of the pan. using parchment, lift brownies out of pan and onto the rack. transfer to a cutting board; cut into 2-inch squares. brownies can be kept in an airtight container at room temperature for up to 3 days.
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