We are in the thick of day-long school meetings this week (where meetings = people talking at you about improving your teaching practice, or laws regarding special education, or when we get our keys). This year I don’t mind these meetings; last year they drove me crazy. And next week our beloved students return (and I don’t mean that sarcastically: I really do like my students).
And tomorrow is my turn to bring dessert to book club. Something to say farewell to summer, something uncomplicated, and something I can make with what’s in my kitchen because I don’t feel like going to the store.
Conclusion: truffle brownies.
I would say that these are the best brownies ever, but that title is tricky to bestow. Some people like cakey brownies. Some like dry-ish. Some like nuts. Some like frosting. I like these because they melt in your mouth like the inside of a truffle: mostly eggs and butter and really good chocolate with barely a hint of flour to hold it together.
Addendum: I started this post last Wednesday with full intentions of taking photos of my book club eating the brownies, but then I got sick and had to send the brownie pan with a friend. So no photos and no brownies for me. =( Guess I’ll just have to make cupcakes for the day before classes start, to welcome the new staff and celebrate summer birthdays. It’s a hard chore, but someone’s got to do it.
adapted from a recipe published in the San Jose Mercury News
- 4 oz. bittersweet chocolate, chopped
- 1 oz. unsweetened chocolate, chopped
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 3 eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 cup flour
- Preheat oven to 325 degrees. Oil or butter an 8 x 8 inch pan (you could also double the recipe and make it in a 9 x 13″ pan).
- Place chocolates in microwave-safe bowl. Microwave on high 30 seconds at a time, stirring well after each segment, until chocolate is melted and smooth. Let mostly cool.
- Beat butter and sugars at medium speed until light and fluffy, maybe 5 minutes.
- Add eggs one at a time. Beat well after each egg and scrape down sides of bowl. Add vanilla and beat until smooth and fluffy, 2-3 minutes. (Batter may look grainy; that’s okay.) Pour in chocolate and mix well. Finished mixture should be glossy and smooth.
- Gently fold in flour until all flour has been incorporated (no white spots!).
- Pour batter into pan and bake 30 minutes, or until toothpick inserted near center comes out with dark, wet crumbs on it.
- Let cool in pan 1 hr, then cut and either serve or store. Brownies will keep in sealed containers in the fridge for a week, or in the freezer indefinitely (or as long as you can stand it).