Some people love lounging about on the couch in their pjs. I love foraging in my kitchen…in pjs.
You’ll know I’ve gone to my happy place if you enter the apartment and greet me with my mussy hair all frizzed back into a ponytail and I’ve got flour handprints on my yoga pants.
But what could be better than pulling freshly baked goods out of your oven at 4 PM in your pyjamas and sharing it (while it’s still warm) with a tea and a friend. (We’ll dip our baked goods in our friends and talk to our tea. Or we’ll dip the baked goods in the tea and talk to our friends…).
Of course, right now I mostly bake for my cozy, little family since most of my friends are thousands of miles away.
And I haven’t been able to bake quite as much as I’d like to in the past year with school and everything, so it’s been great baking the past couple of weeks and seeing my little boy’s face light up when I tell him there are CHOCOLATE (always said in an awed whisper) brownies. He doesn’t yet understand the concept of brownies, but if I say the word chocolate, he gets excited.
Heck, if I say the word chocolate, I’m excited.
This isn’t the most original of recipes, I haven’t added toasted coconut, or bacon, or even caramel (GASP!). Bsometimes you don’t have to reinvent the wheel to have something that’s worth sharing, am I right? Trust me, if you’re craving fudgy, chocolate bars and a glass of milk, you’ll be in complete and utter bliss with this recipe.
I really wanted a nice, moist brownie and the past few recipes I had made just weren’t quite what I was looking for in a brownie. First of all, I decided to use weight measurements, for more precision, since I’m pretty sure the flour over here is a little denser than what I’m used to working with. Then I used a little extra butter than some recipes call for (unintentionally, I just happened to lob off a little too much to be a half cup’s worth and decided it couldn’t hurt), an egg yolk, and I used brown sugar instead of granulated sugar (which I love doing with many cookie recipes because of its added moisture content).
I couldn’t have been happier. These little gems are soft in the middle, chocolatey, and just slightly chewy around their billowing edges (the edges did kind of billow).
Then I made it snow. In my pyjamas. With freshly baked CHOCOLATE brownies. On vacation. To share with my son.
And I kinda was. Happier, that is.
- 5 ounces butter, in pieces
- 7.5 ounces light brown sugar
- 2 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 2.25 ounces AP flour
- 2 ounces natural cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 8x8 baking pan
- Oil or butter to grease the pan or parchment paper
- Preheat the oven to 350F or 175C
- Melt the butter. I usually turn off the heat when there are 2 or 3 very small pieces of butter that are left and let the hot, melted butter finish the job to make sure I don’t burn anything.
- In the same pot you used to melt the butter, add the sugar and whisk together. Once cooled slightly, add the eggs (and the yolk), one at a time.
- In a separate bowl fully sift together the flour, cocoa, baking soda, and salt.
- Slowly whisk the dry mixture into the wet mixture little by little to ensure a nice smooth batter with no lumps.
- Prepare the pan, either by greasing it or laying down a piece of parchment paper. Spoon in the batter and spread it out evenly in the pan.
- Bake for 20-25 minutes or until done on the edges and the center is just ever-so-slightly under-cooked, a toothpick inserted into the center will pull up a few, moist crumbs, without being completely dry (or too liquid).
- Let cool for 5-10 minutes.
What’s your happy place?