Honestly, these come under the category of embarrassingly easy to make. So easy in fact that when he was five, my grandson made these. He kept whisking and whisking and as we neared the end, he looked up and offered, “These are really hard, grandma.” But whisk away he did and was very proud of the baked brownies. You can add nuts or chips – whatever you want to enhance them, but they are mighty good just by themselves. Or, maybe with a scoop of ice cream and fudge sauce.
1/2 cup butter
4 ounces semi-sweet chocolate
1 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup coarsely chopped walnuts, optional
Preheat oven to 375 degrees or if the pan is dark or glass, reduce the heat to 350 degrees. Spray an 8x8 inch pan.
Melt butter and chocolate in a microwave or over hot water. Whisk in sugar, vanilla and salt. Add eggs and whisk in. Add flour and stir to mix completely. Pour into prepared pan and bake for 25 to 30 minutes until set and a few crumbs cling to a tester.
1/2 cup 40% cream
4 ounces semisweet chocolate
1 to 2 ounces white chocolate
Heat the cream until it steams, but does not boil. Remove from the heat. Add the semisweet chocolate and submerge it under the cream. Let sit for several minutes; then whisk gently until smooth.
In the meantime, microwave the white chocolate on half power for 1 to 1 1/2 minutes until melted. Stir until smooth.
Pour the glaze over the brownies and spread to edges. Drizzle with the white chocolate. With a toothpick or skewer, marbelize the chocolate.
Lightening Fast Brownies – page 2
Note: It is important to use white chocolate with cocoa butter. Do not use white coating chocolate which has palm oil and/or coconut oil as it will not melt.