Today maintenance sent some guys over to seal our granite countertops. (Isn’t that the worst sentence to begin a blog post? EVER? It screams, “I have nothing to write about! Wahhhhh!”) For this gal, freshly sealed granite means no cooking, no placing my mixer back on the counter, no TOUCHY. In fact, I yelled at Gabe when he tried to use the kitchen sink, “No! You have to wait two hours!” (Turns out it had been exactly two hours and nine minutes, so he was off the hook.)
Luckily, my dear friend Rebecca had the foresight to choose exactly this day to fly back into Boston, so we had an even better excuse to eat out. Cue Thai food. And ice cream. And leftovers for dinner.
As we walked back to our place after lunch, I excitedly pointed out the nearby Coolidge Corner Theater, where one of my favorite bloggers will be stopping on her book tour in November. (Eeeek!) So this is the perfect time to share one of her recipes: amazingly simple and delicious brownies. I added the peanut butter, because everything’s better with peanut butter.
- 3 oz. unsweetened chocolate, roughly chopped
- 1 stick (1/2 cup) unsalted butter
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. flaky sea salt or 1/4 tsp. table salt
- 2/3 cup all-purpose flour
- 2 Tbs. creamy peanut butter (optional)
Preheat oven to 350° F. Grease an 8-inch square baking pan and set aside.
In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until smooth. (You can also do this in the microwave, 30 seconds at a time, stirring between each.) Whisk in sugar, eggs, vanilla and salt. Stir in flour with a spatula and scrape batter into prepared pan. Spread until even.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
If desired, melt peanut butter by microwaving for 30 seconds and drizzle over brownies.
Makes 16 brownies.
Source: Smitten Kitchen
Nutrition facts (per serving): 180 calories, 9.0 g fat, 24.3 g carbs, 0.6 g fiber, 2.1 g protein.