In the interest of full disclosure I need to let you know that I have had two baking failures in the last week. The first involved a chewy chocolate cookie that I invented that was not chewy, in fact it was pasty and horrible and we threw them all away. They looked gorgeous. I should have photographed them without a recipe. Chocolate cookie as object, rather than chocolate cookie as edible treat. The second failure involved these brownies. These brownies, it must be said, are sublime. The failure has absolutely nothing to do with the brownies and everything to do with me. You see I bought this cool non-stick scone pan and I thought, “what if I put brownie batter in the scone slots?” Why do all brownies need to be squares? Wouldn’t a triangle be a unique change of pace? And, (here’s where I get on dangerous ground) couldn’t you add things to each individual brownie without affecting the others? How good would that be? For example, if one kid won’t eat brownies with nuts, you can pour that kid’s batter into two of the triangles, add the nuts to the rest of the batter, and voila, problem solved. Well, for the most part it worked. I made plain brownies (thumbs up!), nut brownies (thumbs up!) and m&m brownies (thumbs WAY up!). I broke a Heath Bar into chunks and pushed the pieces straight down into the brownie (thumbs down L). The sugar part of the Heath Bar melted but the chocolate part didn’t which left a weird slot, sort of like where you put a hotel key, in the brownie. Very, very odd looking. And truth be told, this particular brownie recipe is better with fewer cooked edges. They are really dense and chewy baked in a square pan. They are a bit drier in little triangle pans. I’m sure no one else owns a scone pan, so it won’t matter anyway. Just make the brownies in a square pan. But I’m not done with the scone pan. I’ve got other plans for it. Just you wait and see…
Dark Chocolate Chunk Brownies (12 insanely dense brownies)
- 12-oz best quality bittersweet chocolate chips (NOT semi-sweet)
- 3 tablespoons unsalted butter
- ¾ cup granulated sugar
- 3 ½ tablespoons water
- 2 eggs
- ¾ cup all-purpose flour
- ¾ teaspoon salt
Pre-heat oven to 325.
Butter a 9-inch square cake pan (or use the wacky scone pan that I used). Combine half the chocolate with the butter, sugar and water in a medium saucepan or double boiler. Set aside the other half of the chocolate, you’ll need it at the end. Cook over low heat stirring with a wooden spoon until the butter and chocolate have melted. The sugar won’t melt, so the mixture will look grainy. Not to worry, it will smooth out with the addition of the eggs. Set aside to cool for 5 minutes.
Transfer the melted chocolate mixture to a large mixing bowl. Wisk in the eggs, and then add the flour and the salt and blend until well combined.
Stir in the remaining chocolate chips. The batter will be thick and lumpy. Again, don’t worry – it will bake just fine.
Bake for 30-35 minutes until a cake tester inserted in the center comes out clean and the sides pull away from the pan. If you use a smaller pan, like the scone pan I used, the brownies will cook much more quickly. Set aside to cool in the pan for 30 minutes. Cut and serve or store in an airtight container in the refrigerator. These are very elegant brownies and would make a great addition to a fancy dinner party served with vanilla ice cream, strawberries and a sprig of mint. They are also good with the m&ms on top – more kooky/festive than elegant.