If you’ve been following La Vida Movita on facebook, you know I’ve spent the past two weeks trying to learn the ins and outs of shooting video. After my video class was cancelled twice this summer, I decided to school myself, which has resulted in several armpit selfies and a couple of severely traumatized cats. It’s completely addictive. And makes me want to throw a toilet when I can’t figure something out. Enter these brownies.
When we’re in a state of brownie/learning emergency, this is my go-to recipe. I can get them into the oven in under 15 minutes. Only six ingredients, all of which live in my house full time. You can top theses babies with icing sugar or frosting, eat ’em plain or trick ’em out with a scoop of vanilla ice cream and a river of hot fudge sauce. I’ve made two pans this week, and I’m quite sure they’ve improved my understanding of frame rates and use of manual focus.
. . .
Easy Fudge Brownies
recipe: adapted slightly from a family recipe
Yields one 8×8 inch square pan.
- 1/2 cup butter, plus 2 tablespoons butter set aside
- 6 tablespoons cocoa
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cups all-purpose flour
- confectioner’s sugar for garnish (optional)
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients.
Preheat oven to 350°F. Grease an 8×8 inch square baking pan.
In a saucepan, melt 1/2 cup butter over medium low heat. Once melted, stir in the cocoa and additional butter (2 tablespoons). Remove from heat.
Add the sugar and mix to combine. Stir in the eggs, one at a time. Stir in the vanilla. Finally, stir in flour.
Spread evenly in your prepared pan. Bake for 25-30 minutes, or until cake tester inserted in the centre comes out clean – a few moist crumbs on the tester are ideal. The edges of the brownies may be pulling away from the pan slightly. The centre of these fudgy brownies should soft and creamy, so avoid over-baking. Err on the side of slightly under-baked if you want a fudgy center.
Cool on a wire rack (in the pan), slice and then use a mesh sifter to sprinkle with confectioner’s sugar.