My kids and I spent a rainy day baking for my daughters preschool teachers. We wanted to make them something special to say thank you and good bye. We decided to make brownie bites, ginger snaps and chocolate chip cookies. It was a nice time spent with my kids, who are becoming great bakers. Beware… these are very rich, and according to my husband and daughter, very addicting. They were dense and not too sweet but totally delicious. They had a perfect soft center and a nice crispy crust on top. I made these into bite size chunks because they are a perfect size treat for anyone.
- 1 1/4 sticks of unsalted butter
- 1 1/3 cup of white sugar
- 3/4 cup PLUS 2 tbsp of cocoa powder
- 1/4 tsp salt
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup flour
- 1/2 cup of walnuts (optional)
Preheat oven to 325 degrees and make sure rack is in the lower third of the oven. Line the bottom and sides of an 8 inch baking pan with parchment paper, leaving an overhang on two opposite sides.
In a large heat proof bowl, combine the butter, sugar, cocoa and salt. Set the bowl in a large skillet of water and simmer over medium low heat. Stir occasionally until the butter is melted and mixture is hot to the touch. The mixture will look slightly grainy. Remove from heat and cool until warm. Add vanilla and stir with a wooden spoon. Add the eggs one at a time mixing thoroughly after each one. When the batter looks well blended, smooth and shiny, slowly add the flour and stir until it’s combined thoroughly, then stir vigorously for 30 strokes. Stir in the nuts (if using). Pour into the baking pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely then lift up ends of the parchment paper and transfer brownies to a cutting board where you cut into bite sized pieces. Enjoy.