{"id":3816,"date":"2013-03-03T15:05:18","date_gmt":"2013-03-03T23:05:18","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=3816"},"modified":"2014-04-09T16:50:37","modified_gmt":"2014-04-09T23:50:37","slug":"brownies-for-two-well-maybe-one","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/brownies-for-two-well-maybe-one\/","title":{"rendered":"Brownies for Two (well, maybe one)"},"content":{"rendered":"
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I think part of the reason why I’ve never been into baking sweets is because when I do, I end up eating half the pan. If say I make lemon bars to bring to work? Half are gone by the time I get them there! I’m not even that much of a sweet tooth, but somehow when something delicious like a buttery lemony lemon bar comes out of the oven, I can’t help but try one, then two, then just a little bit more, and more…I figure it is better just to have desserts out!<\/p>\n

But then recently, I’ve begun to crave a little home baked sweet and thought it was time to learn how to bake just enough to satisfy the craving.<\/p>\n

These rich, chocolaty\u00a0and moist brownies are adapted from Smitten Kitchen’s my favorite brownies<\/a>. I love Smitten Kitchen’s blog! She is so much fun to read and I have been meaning to try out some of her recipes for forever. She also published a book recently and I skimmed through it at Barnes and Noble. Fantastic!<\/p>\n

For these brownies I cut the recipe in 4th, keeping the same proportions of ingredients. This recipe can<\/em>\u00a0make 4 brownies, but I think it makes more like 1 or 2! The only things I did differently was use whole wheat flour–trying to be a little healthy :-), and I melted the chocolate and butter right in the pan instead of using a bowl over boiling water or double boiler (I was very careful to not let it burn!). They were delicious right out of the oven (which is when I ate them), but I am thinking they would have gotten heavier once cooled because of the whole wheat flour. If I were to bring these somewhere, I would opt for normal flour like Smitten Kitchen’s original recipe.<\/p>\n

This was actually might first time making homemade brownies. I’ve always used a box before!<\/p>\n

I tossed in a few butterscotch chips that I had leftover from Christmas cookies, but they are totally optional. I was kind of in the mood for that super sweet butterscotchy taste, but normally I would just like them plain or sprinkled with sifted powdered sugar.<\/p>\n

I love these measuring spoons my mom gave me that measure a smidgen, pinch, and dash. Perfect for when you need to measure something under 1\/4 a teaspoon. And they are just so cute!<\/p>\n

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3\/4 ounces unsweetened baking chocolate chopped
\n2 tablespoons unsalted butter
\n1\/4 cup + 2 tablespoons sugar (basically 6 tablespoons sugar)
\n1\/2 egg (about 2 tablespoons)
\n1\/4 teaspoon vanilla
\nSmidgen salt
\n1\/6 cup flour
\nButterscotch chips (optional)
\nPowdered sugar (optional)<\/p>\n

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  1. Heat oven to 350 degrees.<\/li>\n
  2. Melt baking chocolate and butter on really low heat in a small sauce pan until just melted.<\/li>\n
  3. Take off the heat and then whisk in sugar, then egg, then vanilla and salt.<\/li>\n
  4. Stir in flour.<\/li>\n
  5. Add butterscotch chips if you feel like it. Or chocolate chips. Or nuts, but I have never understood nuts in brownies!<\/li>\n
  6. Butter a little baking dish and then pour in and spread evenly.<\/li>\n
  7. Bake for 20 minutes.<\/li>\n
  8. Sift powdered sugar over the top if you feel like it.<\/li>\n<\/ol>\n