I’m not dead, I’m lazy. And busy. But mostly lazy.
This post got started back in May when I actually made the brownies. And by started I mean I had written the title (nailed it!). Then I guess I just got kind of distracted and forgot about it. But the photos I left on my desktop have been nagging me to write the rest of this post, so here goes…on to fudgey brownie goodness!
Not sure where the original recipe came from, but here’s a link. Warning: this is not diet food. 1 POUND of chocolate and 1 POUND of butter. The title of the recipe comes from the idea that you’re saturating the batter with as much butter as possible. I like where this is headed.
One trick I’ve learned with brownies, or really anything that you might cut while in a pan: save your pan and knives the wear and tear and line them with parchment paper.
First, put your pan on top of the parchment, leaving enough room on each side to come up the sides of the pan.
Second, using scissors of a sharp knife, cut the paper from the corners of the pan straight out to the edge of the paper (only one cut per corner)Finally, spray your pan with non-stick cooking spray, and place/fold the parchment so that you get continuous coverage around the pan. The spray will help keep the parchment from flopping around too much.
Once the brownies have cooled, you can lift the whole thing out of the pan and cut it on a board.
The brownies start off like a ganache, except that instead of using cream to melt the chocolate, you use melted butter.
Then you pour and bake:
I would add a picture of the finished project, but then I got distracted eating them. As you might expect, these end up being very dense and very rich. While I enjoyed them, for me, they weren’t good enough to take the title of “BEST BROWNIE EVER!” But they are worth trying, if for no other reason than the spectacle of adding a pound of butter to a pound of chocolate.
Now, if you’ll excuse me, I have to go running, as I’m still burning off the calories from May!