I had very little to do with the production of these brownies. (Now that I think of it, I also had very little to do with their consumption. Ah, roommates.) My mom bought me the cookbook the recipe came from and my roommate took it upon herself to make them. This endeavor involved a great deal of her running around the kitchen and then stopping at various intervals to ask me, “Hey, do you wanna take a picture of this bowl of stuff?” Thus, I present to you, dear readers, a new feature of Things My Roommate Makes, the action shot. This baby is all shutter speed.
Cocoa Brownies, from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
(fun fact: Alice Medrich made my parents’ wedding cake)
11 Tbsp. unsalted butter
1 1/4 cups sugar
1 scant cup unsweetened cocoa powder
1/4 tsp. salt
1 tsp. vanilla extract
1/3 cup plus 1 Tbsp flour
Step 1: Preheat the oven to 325 degrees Fahrenheit and line an 8 x 8 in square pan with foil.
Step 2: Melt the butter in a medium heatproof bowl set directly in a wide skillet of barely simmer water. Once melting in this bizarre contraption has been completed, add the sugar, cocoa, and salt. Stir until the ingredients are blended and mixture is hot. Remove mixture from skillet and allow to cool to warm.
An aforementioned bowl of stuff.
Our Crazy Butter Melter
Step 3: Mix in vanilla. Then add in the eggs, one at a time, mixing vigorously with a spatula after each addition. When mixture is thick, shiny, and well blended, add all of the flour at once and stir until your can’t see it any longer .
Step 4: Mix vigorously for 40 strokes (my roommate was highly precise about this – there was counting aloud). Spread batter evenly in lined pan and bake 20-25 minutes until a toothpick (or fork, if you are lame like us and don’t have any toothpicks) emerges slightly dirty looking.
Step 5: Cool on rack. Nom.