My daughter Emma and my recipe tester Eshun Mott teamed up to write a book, Whining & Dining, featuring recipes and tips for feeding picky kids. Here is their version of easy one pot brownies. If you have a gluten allergy in your home, you can use all-purpose gluten-free flour.
- ½ cup unsalted butter, cut in pieces
- 2 ounces bittersweet chocolate, chopped
- 1 cup sugar
- 2 large eggs, beaten
- ½ cup flour
- ¼ cup cocoa (preferably Dutch processed), sifted
- ½ teaspoon salt
- ½ teaspoon vanilla
- ½ cup nuts (optional)
- ½ cup chocolate chips
Preheat oven to 350 F. Grease an 8-inch-square baking pan and line with parchment paper.
Melt butter and chocolate in a heavy pot over low heat. Remove from heat. Stir in sugar and eggs until combined. Add flour, cocoa powder and salt and stir until just incorporated. Stir in vanilla, nuts and chocolate chips.
Spread batter in pan. Bake for 25 minutes or until a cake tester comes out with a few crumbs clinging to it. Allow brownies to cool in pan on a wire rack. Turn out and cut into any size you prefer. Makes up to 32 brownies.