On Sunday while watching playoff football my wife said out of the blue “I want brownies.” I thought that would be great, maybe we have a box of brownie mix. No my wife had other plans. We had bakers chocolate – why not just whip up a batch of brownies from scratch? My wife is the best baker I know. I often have to remind her to stop baking such amazing tasty treats or I will weigh 500 pounds!
The way things work around our house is I cook savory dishes and Kate bakes the sweets. Well that’s not entirely true, Kate is defiantly my sous chef always helping to prep for meals. But she also doubles as our pastry chef. I make Rigatoni & Meatballs, Kate makes a flour-less chocolate torte. I cook a delicious stew, she whips up a marzipan cake. We are a great team.
How we cook fits our personalities – I can’t stand details, I like the big picture. Kate on the other hand pays particular attention to the details. I cook, because I don’t have to measure or be exact. Kate bakes, because she has to pay particular attention to the little things, like exactly how many grains of sugar to add to a cake (insert sarcasm). I can’t handle that, but I’m certainly glad she can. This
brownie recipe makes a very rich thick fudge brownie. It’s not cake like at all. It’s the brownie that I compare all other brownies too. It’s delicious!
4 Squares BAKER’S Unsweetened Chocolate
¾ Cup butter
2 Cups Sugar
1 Teaspoon Vanilla
1 Cup Flour
LINE 13×9-inch pan with foil or parchment paper, with ends of foil extending over sides. Spray foil with cooking spray.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
Bake at 350 degrees for 30 to 35 min. or until toothpick inserted in center comes out with crumbs. (Do not over-bake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.