His readers gave me lots of great ideas, but there is still much work to be done on our house before the wagon wheels will come into play.
8oz (226g) unsalted butter
10oz (284g) bitter sweet choclate (65 – 70% cocoa solids), chopped into small pieces
2 cups (400g/ 14.11oz) light brown sugar, packed
1 cup all purpose flour, spooned into a dry measuring cup and leveled off)
1/4 tsp salt, *I used kosher.
4 large eggs, room temperature
2 tsp vanilla extract *I am in the process of making homemade, which has only seeped for about a month.
Pre-heat your oven to 350F (177C), butter and flour a 9 x 13″ dish, line the bottom with parchment.
Melt the butter in a medium sauce pan over medium heat. After the butter is melted and sizzling add all the chocolate and shake to incorporated. Stir to combine. Set aside off the heat.
Combine the brown sugar, flour and salt with an electric or stand mixer fitted with the paddle attachment. Beat on the lowest speed till everything is mixed. Add the eggs, two at a time, beating well after each addition, then add the vanilla.
Whisk the chocolate and butter mixture to remove any clots or clumps. Once smooth add to the the sugar egg mixture, use a rubber spatula to remove the chocolate from the sauce pan. Pour mixture into the prepared dish and spread evenly.
Bake the brownies until they are firm, but not dry, and a knife inserted in to the center has only moist crumbs clinging to it, the recipe suggest 30 minutes, but it took me 45.
Cool on a rack, then keep the pan at cool room temperature or in the refrigerator overnight. The next day, carefully invert the brownies on a cutting board and remove the paper. Slice into 2in (5cm) squares. Wipe you knife between slices for cleaner slices…
Thank you Mario and Ria from Ria’s Collection. I am very happy that I had the chance to participate in both events. I look forward to January! I only am a little worried about how I will manage it for my dorm kitchen. Happy Holidays!