the brownie I have been looking for
20 Oct
This summer we took our first family vacation. I took advantage of being “the big city” with a little spree at Anthropologie (aka my happy place), where I found the hummingbird bakery cookbook. Lately it seems every baking book out there is loading their recipes with chunks of this and pieces of that. The hummingbird bakery’s recipes are beautifully basic recipes that kept everyone at my house asking for another.
Last week, I was on a mission for a basic brownie for the kid’s sack lunches. I tried these and love them. They are full flavored, chewy not gooey, and have just a hint of a crunch on the top.
traditional brownies
(adapted from the hummingbird bakery cookbook)
6 ounces bittersweet chocolate (chopped)
1 1/2 sticks unsalted butter
1 2/3 cup sugar
1 cup AP flour
3 eggs
1 1/2 teaspoon vanilla
Preheat oven to 325 degrees.
Butter and line a 9 x 13 pan with parchment paper.
Melt chocolate and butter in a heat bowl resting over simmering water. Stir until melted and smooth.
Remove from heat, add sugar and stir well. Add flour and stir until incorporated. Then stir in eggs and vanilla and blend until thick and smooth.
Spread into prepared pan and bake about 30-35 minutes. Dust with powdered sugar when completely cool.
yay! anthropologie is my most favorite place on earth. and these brownies look amazing! i’ve been baking smitten kitchen’s classic brownie recipe and putting them in the freezer…they don’t actually freeze all the way (i attribute this to the bionic amounts of butter) and they’re cold and chewy when you eat them. mmmmm….
1. I <3 anything with bionic amounts of butter
2. Your thing about the balloon boy cracks me up!