I don’t know about you, but I don’t like to wait until February 14 to enjoy my fill of chocolate. I consider it to be an essential food group in and of itself, although the recommended daily allowance varies with each individual.
This brownie recipe is a favorite at the inn all year long. They are easy to make and always a crowd-pleaser. It comes from a terrific cook book by Nick Malgieri called How to Bake. (If you like to bake, it is a must have). According to Malgieri, it was found when a friend bought a collection of old recipe cards at a yard sale on
Have a lovely Valentine’s Day weekend!
from Nick Malgieri’s How to Bake
2 ounces unsweetened chocolate, chopped
1 stick sweet, unsalted butter
2 large eggs
1 cup sugar
½ cup all purpose flour
1 cup nuts of your choosing, chopped (optional)
Pre-heat oven to 350 degrees.
Line an 8 inch square bakin
g pan with foil and spray with non-stick cooking spray.
Melt butter and chocolate together in a small, heat proof bowl set over barely simmering water. Remove from water and set aside to cool.
In a medium bowl, whisk together the eggs and the sugar until just combined. Using a spatula, gently fold in the chocolate-butter mixture, then the flour and lastly the nuts if using. Take care not to over-mix.
Scrape the batter into the prepared pan and bake until they are slightly puffed and just set, roughly 30 minutes.
Wait until they are completely cooled before unmolding and cutting into squares.