People say addiction is genetic. Well both my daughter’s grandmothers are chocoholics. My husband can take it or leave it. I like it but prefer pastries or fruit pies. Or plain old sour gummy candy. That said, yesterday I made brownies. When it came time to clean up, I gave in to the great tradition of handing my child the utensils to lick clean. It was her first real experience with chocolate. Madness ensued. She got a crazed look in her eye then ran around like a happy drunk brandishing her whisk in the air. Today, I’m painting over all the chocolate handprints that didn’t wash off my pale pink walls. Below is the recipe. Use with caution or you too might spend the next day repainting your home.
1/2 cup butter (1 stick/4oz./113g)
1 cup granulated sugar
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1 1/2 teaspoons vanilla bean paste
2 large eggs
1/3 cup flour
1/2 cup chopped toasted almonds
Preheat oven to 325F/175C/Gas3.
Line an 8″ square baking tin with foil. Not just the bottom but also the sides so there’s an overhang. Coat lightly with nonstick spray or a bit of butter and flour.
Melt the butter over medium heat and let cool slightly.
Whisk sugar, cocoa, and salt in a bowl. Pour the butter into the dry ingredients and whisk constantly to blend.
Whisk in vanilla.
Add the eggs one at a time, beating vigorously with each addition.
Finally add the flour and stir until just combined. Then stir in the almonds should you want them. I always do. Be careful not to over mix.
Use a spatula to scrape the batter into your pan and smooth the top. Bake until the top begins to crack and a toothpick comes out clean. Approximately 35 minutes.
Transfer to a wire rack and cool completely in the pan.