Stovetop Brownies
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This is a forgiving recipe. I know because I messed up making them --- twice--- and they still turned out great both times. To avoid making my mistakes, read the recipe once, then read it again, so you put the ingredients in the pan in the correct order.
A little square goes a long way for quenching a craving.
Stovetop Brownies
(a version of a King Arthur recipe)
Makes a 9x13 pan of brownies
2 sticks (1 cup) unsalted butter
2 1/4 c. sugar
1 1/4 c. Dutch process cocoa
1 t. baking powder
1 t. salt
1 T. vanilla
4 eggs, room temperature, lightly beaten
1 1/2 c. flour
Preheat the oven to 350 degrees.
If possible, use a metal 9x13 pan. It will make the outside of the brownies crispier and leave the inside gooey. Lightly grease the pan with butter.
Premeasure all of your ingredients into four bowls. One bowl for the flour. Another bowl for the cocoa and baking powder and salt (combine with a whisk). And another for the eggs, lightly beaten with the vanilla added. And another for the sugar.
In a large saucepan (3 quart), melt the butter over low heat.
Stir in the sugar.
Turn up the heat, until just hot but not bubbly (100-120 degrees) and keep stirring until shiny. This dissolves the sugar and give a shiny top to the brownies.
Reduce the heat to low.
Add the eggs and vanilla, whisking until smooth.
You can turn off the heat now, if you think it is sticking to the sides too much.
Then add flour and stir until smooth. (There will be some lumps.)
Spoon the batter into the greased 9x13 pan. Spread evenly to the corners.
Bake for 28 to 30 minutes until cake tester comes out clean in center. Brownies should feel set on edges and in the center.
Remove from the oven and cool completely before cutting.
I cut little rectangles, about 1 inch by 1.5 inch. Then put them in freezer bags. Freezes well.
One piece goes a long way. Very rich and chocolate-y, with a melt in your mouth center and crispy edges.
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