Decadent Chocolate Chunk Brownies

I can already tell that this week is going to be full of long days. Monday was a bit rough. It was a travel day for me and by the time I arrived at my destination I was wiped out. Bed time at 9pm really hit the spot.  Unfortunately emails did not get responded to, blogs were not read, and I am pretty sure by Thursday I will not have a daily posting myself.  I will think positively though and hope that I will gain an extra hour or two somewhere down the road.

The past few days can be summed up as two things: beer and brownies.  Healthy, I know.  I am going to try to lose some of the winter softness that seems to have taken over certain parts of my body before the temperatures get too much warmer.

I like to think of these brownies as the last decadence.  Boy were they decadent too.  It probably didn't help that Mr. J thought that adding ice cream was a brilliant idea.  Brilliant I tell you.

They ended up being a nice mix of cake and fudge like brownies.  We pretty much cleaned the pan in two days.  The third day was spent picking up the remaining crumbs.  I will miss them dearly.

I am currently in Virginia for the rest of the week and I am hoping that I will be able to detox a bit from the sweets.  With travel I can go both ways...sometimes it is so easy to stick with a healthy diet and only three meals a day with no snacks.  Those are the good days. Other trips I live for the next chocolate chip cookie to come my way, or more precisely I conscientiously seek them out.

Chocolate Chunk Brownies

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25 minutes

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Ingredients (serves 8)

• 10 ounce bittersweet chocolate
• 1/2 cup (1/4 lb.) butter, cut into 1/2-inch chunks
• 3 large eggs
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 3/4 cup all-purpose flour

Instructions

1. Chop chocolate into about 1/2-inch chunks; you should have about 2 cups. In a small, microwave-safe bowl, combine half the chocolate and the butter. Heat in a microwave oven on half-power (50%) just until chocolate is soft and butter is melted, 1 to 1 1/2 minutes. Stir until mixture is smooth. Let stand until just warm to touch.

2. In a bowl, with a wooden spoon, beat eggs, sugar, salt, and vanilla until smooth. Add chocolate mixture and stir until well blended. Add flour, about a third at a time, stirring after each addition just until blended. Add remaining chopped chocolate and mix just until chunks are evenly distributed.

3. Grease pan with butter. Scrape batter into pan; spread level.

4. Bake in a 325 degree oven just until surface develops a thin crust about 20 to 25 minutes. Do not over bake.

5. Cool completely in pan on a rack, at least 1 hour. Cut into 8 squares.

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