Number of servings: 16 2” squares
Cook time: 25 minutes
1/4 lb semisweet or bittersweet chocolate
8 tablespoons (1 stick) unsalted butter
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
(Optional) 1/2 cup chopped nuts
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350.
Grease an 8 inch square pan and optionally line with parchment.
Melt the chocolate and butter in a saucepan over low heat. Remove from the heat.
Beat the eggs with the sugar until the sugar is mostly dissolved. Add to the chocolate mixture.
Combine remaining ingredients and mix well.
Pour the batter into the prepared pan and smooth the top.
Bake until a toothpick inserted in the center comes out almost, but not quite, clean, about 25 minutes.
Let cool for a few minutes, invert the brownie onto a rack, remove the parchment, and turn right side up.
Once cool, cut into 16 squares
You might laugh at the size of these brownies, which are 2-inch squares brownie “bites” by today’s standard. Cut them larger at your (waistline’s) peril.
Adapted from The New York Times Cookbook.