This is such an awesome brownie recipe, Hannah and I have made these a few times now. I stumbled on this one on Pinterest from Saveur. Hannah graduated from feeding therapy in May, which is completely amazing and glorious. But, she is still one picky little munchkin. She has trust issues when it comes to my cooking because I have a sneaky habit of sticking veggies in things. #sorrynotsorry

So, this is a recipe we can make together that’s super quick, obviously nothing but chocolate deliciousness, and is a great incentive to get her to eat real food. We make these before dinner, and while they bake she’ll cooperate and eat her dinner, knowing that a warm brownie she made will be ready for dessert. So much win.

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8 tbsp. unsalted butter, plus more for greasing
2 oz. unsweetened chocolate
1 cup sugar
2 eggs, beaten
1⁄2 tsp. vanilla extract
1⁄4 cup flour
1⁄4 tsp. fine salt

Note: The original recipe also calls for 1 cup of chopped walnuts, but I never put walnuts in brownies. Sacrilege.

Heat oven to 325°. Grease an 8″ x 8″ baking pan with butter. Line the pan with parchment paper; grease the paper. Set the pan aside.

Melt the butter and the chocolate together in a 2-quart saucepan over low heat, stirring constantly with a wooden spoon.

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Remove the pan from heat and stir in the sugar.

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Add the eggs and vanilla and stir to make a smooth batter. Add the walnuts (ewww), flour, and salt; stir until incorporated.

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Pour the batter into the baking pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 40–45 minutes. Let cool on a rack. Cut and serve.

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