Probably the most expensive ingredient for this dessert is the butter or the chocolate that's used; but it's still a fairly inexpensive dessert to make for work--depending on the quality of ingredients. Of the three times I've made chocolate brownies in my lifetime, this is the first batch that didn't come out badly; and by badly, I mean to say nearly inedible.
I made a few edits to the original recipe, but not many. Instead of 1 1/2 cups of sugar, I used 1 cup; and instead of 6 oz of butter, I used 4 oz (1 stick). The order of operations is the same.
Ingredients
6 oz dark chocolate, chopped
1 stick of unsalted butter, sliced into 1 tbsp chunks
3 eggs
1 c. flour
1 c. sugar
1 tsp vanilla extract
This batch makes very short brownies if baked in a 9 x 13 baking dish. Instead of relying on the lightly buttered and floured baking dish method, I used silicone-treated parchment paper. No mess there and when the brownies cool, they remove easily without the bottoms sticking to the pan or the paper.
Directions
1. In a separate bowl, whisk eggs and vanilla extract together. Set aside.
2. Using a double boiler method, whisk together the chocolate and butter until the chocolate is melted and glossy.
3. Turn off the heat, but leave the mixing bowl where it is (assuming you used the double boiler method to melt the chocolate). Whisk in the sugar, a little at a time until it is all incorporated.
4. Whisk in the egg mixture, a little at a time so it doesn't curdle or get scrambled.
5. Sift and whisk in the flour until it's blended in.
6. Pour the chocolate mixture into a prepared 9 x 13 baking pan.
7. Bake at 350 degrees for 30 minutes or until a toothpick tester comes out clean from the center.
8. Cut into bars when completely cooled.
This is one of the reasons why my co-workers aren't losing weight with their diets. :)
