I’ve been having the oddest baked goods cravings lately…mostly for those terrible processed cinnamon buns from the grocery store (I know, ew). I was at Safeway on Tuesday evening, and I picked them up and put them away twice. Twice. What a lesson in self-control. The truth is, I enjoy baking probably more than I do eating the baked goods, and I just have to remember that when I get to the store.
Tonight, I got home and set out flour, chocolate chips, eggs, and butter with the intention of making chocolate chip cookies…but brownies called, and they turned out pretty well. A little dry, but that was probably my fault – I always overbake brownies. The Joy of Cooking calls these Brownies Cockaigne – what exactly does that mean? (edit: it just means a classic recipe according to the JoC)
Brownies, adapted to the one-person-household and fit a loaf pan, from the Joy of Cooking
1/4 cup butter
2 oz unsweetened chocolate
a dash salt
1 tsp vanilla
1/2 cup sugar
1/2 cup flour
1/2 cup pecans
Preheat the over to 350 F. Line a loaf pan with aluminum foil and butter.
- Melt the butter and chocolate together (I used the microwave).
- Set aside, and let it cool, while you whisk the eggs and salt in a separate bowl until frothy.
- To the eggs, gradually add sugar and vanilla, and continue beating until thick.
- Now that the chocolate mix has cooled, stir it into the egg/sugar mixture
- Using a wooden spoon (even if you were using a whisk before), stir the flour in until just combined fully (as few lumps as possible!)
- Stir in pecans if you want. (Here’s where I went wrong: dumped in the remainder of pecans in the jar without thinking that it could possible be too much. Now, as I eat my brownie, I see that there might be thing as too many pecans, oops!)
- Bake for 20-25 minutes. Don’t overbake your brownies (i.e. take them out at max 25 minutes)! They will thicken as they cool.