Hey can I borrow your kitchen? Mine is a mess. It’s half of a mess. I’ve managed to unpack my favorite coffee mugs, my stand mixer, and my mason jars. I’ve basically unpacked everything pretty. The rest? The drudgery? Not interested. Those will stay in a box for a good while until I lose my mind and can’t live without my boring black plastic tongs for another second.
So… I’m going to need to borrow your kitchen. I’ll come in with random bags of baking groceries. I’ll raid your cabinets for mixing bowls and wooden spoons and I’ll make us some brownies.
Working in your kitchen will be much better then unpacking my own. I think they call this avoidance. Really delicious avoidance.
My friend Gabrielle let me use her pretty marble kitchen. I made a mess, but there were brownies in the end. Forgiveness through chocolate.
I’m solely interested in comfort food these days. If it’s not gooey, melty, or dripping in caramel… I can’t with you right now. I’ll save the kale for summer.
Bittersweet and unsweetened chocolate are melted down with butter. Unsweetened cocoa powder is added too. Three way chocolate.
Three eggs, brown sugar, and lots of nuts. Tremendous success.
Eggs are beaten together with the brown sugar.
Butter and dark chocolate into the egg and sugar mixture.
Even making brownies is pretty. What a good life.
Glossy brownie batter is topped with lots nuts. I like a combination of pecans, walnuts and hazelnuts. Whole and by the handful. Salt too! Flakey sea salt takes these dark chocolate brownies over the top!
Baked but still gooey.
Under-baked just slightly. Gooey. Chocolate-y. Crunchy nuts and bright flecks of salt. Coffee would be the best idea. Pull up a stool. Forget about the dishes and all the moving boxes for as many minutes as you can.
Extra Nutty Dark Chocolate Brownies
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 9
- 5 ounces bittersweet chocolate chips
- 2 ounces unsweetened chocolate
- 1/2 cup (1 stick) unsalted butter
- 3 tablespoons unsweetened cocoa powder
- 3 large eggs
- 1¼ cups packed light brown sugar
- 2 teaspoons vanilla extract
- ½ teaspoon coarse sea salt, plus more for topping
- 1/4 teaspoon baking soda
- 1 cup all-purpose flour
- 1 small handful pecan halves, walnut halves, and roasted hazelnuts
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Spray a 8×8-inch square pan with nonstick cooking spray. Line with parchment paper and lightly spray the parchment paper. Set aside.
- Place chocolates and butter in a small, heat-proof bowl. Place bowl over a small pot of simmering water (creating a double boiler), or microwave the mixture at 50% for 30 seconds at a time, stirring until glossy and completely melted. Stir in cocoa powder.
- In a medium bowl, whisk together eggs and brown sugar until thoroughly combined. Whisk in vanilla extract. Add the chocolate mixture and stir to combine.
- Add the salt, baking soda, and flour. Stir until thoroughly combined and spoon into prepared pan. Top with nuts.
- Bake for 30 to 35 minutes until the brownies are slightly puffed, the nuts are golden brown, and the top is no longer glossy. Remove from the oven and allow to cool before slicing and removing from the pan.