Brownies

My boyfriend, Chris, is one of those Mid Western meat and potato kind of guys. Which basically means that he is as picky as they come. Fruit - not a chance. Veggies - potatoes, corn, and ketchup if you count it as one. His major food groups are pizza, brown gravy, cheese burgers and canned ravioli. You can imagine my frustration. All I can hope for is that our daughter, Emma, takes after her mom.

But as far as dessert goes - it's chocolate or bust.
So, in honor of Chris, I am dedicating my first blog to him and his limited tastes.

I love brownies. They are moist, rich, dense. The perfect way to satisfy our chocolate cravings.
Before you get started, you'll want to bring all of the ingredients to room temperature. This will ensure an even incorporation into the batter. In my brownies, I have a high egg content which makes them more chewy and a small amount of baking powder to give them a cake like texture.
Enjoy!

BROWNIES
3/4 cup (1 1/2 sticks) unsalted butter
10 oz. bittersweet chocolate
1 1/2 cups sugar
4 large eggs
1 tsp vanilla extract
pinch kosher salt
1 cup flour
1 tsp baking powder

Preheat oven to 325 degrees.
Line a 9 in. square baking dish with parchment paper.
In a double boiler, melt chocolate and butter together until smooth. Remove from heat and bring to room temperature.
Mix the sugar, eggs, vanilla and salt until well blended. Slowly blend the chocolate mixture into the the sugar-egg mixture.
Sift flour and powder. Fold into chocolate mixture until just combined.
Bake 35 to 45 minutes.
Yields 16 2 inch brownies.