Everyday Brownies

There are some lofty brownie recipes and then there is this one, my everyday brownies. These do not require copious amounts of chocolate or butter and can be made with ingredients that are generally on hand. As for me, I always tend to have baking chocolate, butter, eggs and flour lying around. Whenever the mood strikes, I find myself turning to this recipe over and over again. There are more than one reason for that, but the most important is, I can make these even at the end of a long tiring day. And more often than not, it is on those run-down days that we specifically need a brownie fix. A warm brownie straight out of the pan with a tall glass of milk dawns in the feeling that everything is alright. It’s amazing how a tiny little brownie can conjure up emotions of joy and comfort. I guess food has the capacity to do that.  These everyday brownies can be  made occasion-worthy too, by serving them up with whipped cream or ice cream with a drizzling of caramel sauce. 

This is the perfect kind of one bowl baking— no stand mixer or special baking skills required. Simply stir together the ingredients, transfer the batter to a pan and bake. They will end in a chewy and glossy top and a fudgy inside.I have found that melting butter along with the chocolate gives it a rich fudgy texture and granulated sugar gives the baked brownies a shiny top crust. I beat the eggs until frothy in a separate bowl before adding them to the melted butter and chocolate. I always make sure not to over mix after I add in the flour. 

According to popular belief, the ubiquitous brownie came into being because some careless cook forgot to add baking powder in a chocolate cake batter. But this accidental dessert has become an iconic American dessert side by side to the chocolate chip cookie. As for me, if I ever have to choose between the two I will always reach out for the brownie.

Directions
	Put one of the racks in the middle of the oven and preheat the oven to 325 degree F
	Butter and add parchment paper to an 8 inch square pan
	Melt butter with chocolate in a heat proof bowl in the microwave. You can also do it on the stove top on a double boiler. You can create a double boiler by bringing  a medium pot filled a little less than halfway with water to a simmer. Put the bowl on top of the pot and let the steam from the simmering water gently melt the chocolate and butter
	Add the sugar to the melted butter and chocolate
	Beat eggs and vanilla in a separate bowl until frothy
	Add the eggs to the chocolate mixture and beat until well combined
	Stir in flour and salt until just combined
	Pour batter into baking pan. Bake for about 30 minutes
	To determine doneness, insert a toothpick in the centre of the brownies.
	If the brownies are perfectly baked, the toothpick should emerge with a few moist crumbs clinging to it. If it comes out clean the brownies are overbaked. Over baked brownies taste dry and chalky. So check for doneness at 30 minutes.
	Cool completely in the pan , then cut into 16 bars.

Inspiration: Days that need a brownie fix