Brownie points

In the early days of weight loss resolutions, I realize that it’s a little cruel of me to post a brownie recipe that is easy! And tasty! But I have to concede to my sense of duty and follow-through, people. About a month ago, I briefly mentioned these brownies, with the white-chocolate-peppermint variation, but I never posted the recipe per Audrey’s request because I whisked off the batch to my book club before I took any pictures. I wanted to follow through with both the recipe and pictures, so I took one for the team (ahem) and made another batch of brownies, but this time with the very delicious peanut butter variation. You’re welcome. Or if you’re nervous about your brownie intake, you can blame Audrey for asking for the recipe (heh), and then join up to get active and awesome!

I have developed a habit of always having a boxed brownie mix and a bag of chocolate chips on hand to make a last-minute dessert, but from now on, I’ll keep a box of unsweetened chocolate around and watch the egg supply to accommodate spontaneous sweets. This brownie is easy and moist, the recipe makes enough for a normal game-night-type get-together, and using any of the variations helps tweak the basic brownie according to people’s preferences or seasonal leanings. Make sure to budget the extra couple of hours for cooling time, if you can resist eating the finished brownies early. I echo the America’s Test Kitchen’s recommendation to make a foil sling for easy removal.

Alas, since I first tried this recipe before my resolutions went into effect, I can’t claim this one for the books. I just don’t think that swirling in peanut butter qualifies as a wholly “new” recipe, so I’ll just have to stick to my guns, buckle down, and force myself to make another dessert. Oh, well.

(Recipe after the jump)

Bake-Sale Brownies
America’s Test Kitchen
Yields as many brownies as you want to cut out of an 8-inch square pan

Ingredients

• 8 tablespoons (1 stick) unsalted butter, cut into chunks
• 3 ounces unsweetened chocolate, chopped
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup all-purpose flour

Directions

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line an 8-inch square pan with foil, then coat lightly with vegetable oil spray.
2. Melt the butter and chocolate together in the microwave, stirring often, 1-3 minutes. Let the mixture cool slightly.
3. Whisk the sugar, eggs, vanilla, baking powder, and salt together in a large bowl until combined. Whisk in the melted chocolate mixture until smooth. Stir in the flour until no streaks remain.
4. Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with just a few crumbs attached, 22-27 minutes.
5. Let cool completely on a wire rack to room temperature, about 2 hours, before removing the brownies from the pan using the foil and cutting into squares.

Variations

• Frosted Brownies
  After the brownies have cooled for 1 hour, melt 2/3 cup chocolate chips and 1 tablespoon vegetable oil in the microwave, stirring often, 1-3 minutes. Cool the mixture until barely warm, about 5 minutes, then spread out over the brownies with a spatula. Continue to cool the brownies until the glaze sets, 1-2 hours.
• Peanut Butter Swirl Brownies
  Before baking the brownies, drop 1/3 cup room-temperature peanut butter (smooth or chunky will work, but avoid old-fashioned brands with oil on top) in 10 small dollops [so sue me, I made nine dollops] over the batter. Without touching the foil lining, run a paring knife through the batter to create swirls. Continue to bake as directed.
• White Chocolate and Peppermint Brownies
  Pulse 1/3 cup peppermint candies in a food processor until finely chopped. [I think crushing in a plastic bag with some heavy object would also work here.] When the brownies come out of the oven, sprinkle 6 ounces white chocolate chips over them and let sit until the chips are softened but not melted, about 5 minutes. Using a spatula or a table knife, smooth the chips evenly over the top of the brownies. Sprinkle with the peppermint candies. Let the brownies cool until the topping sets, 1-2 hours.
• German Chocolate Brownies
  When the brownies come out of the oven, sprinkle 6 ounces butterscotch chips over them and let sit until the chips are softened but not melted, about 5 minutes. Using a spatula or a table knife, smooth the chips evenly over the top of the brownies. Sprinkle with 1/2 cup toasted coconut. Let the brownies cool until the topping sets, 1-2 hours.
• For some crunch: Before baking, sprinkle chopped nuts over the batter.
• To make ahead: The brownies can be wrapped tightly in plastic wrap and stored at room temperature for up to 3 days.