It started with a Cadbury’s bar.
Two of them, actually. I was in line at Farmacity (a.k.a. ArgenWalgreens) and saw a two-for-one deal I was absolutely not going to miss: two 170g bars of milk chocolate (that’s 12 oz, or approximately 7.7 Hershey bars) for $3.60.
Chocolate is not cheap here, so yes, this was a hell of a deal. These two bars have been destined for a molten chocolate baking project since the day I brought them home.
These brownies are really rich. Don’t say I didn’t warn you.
Made while watching the movie Striptease dubbed in Spanish.
340g (or 12oz) milk chocolate
2 tbsp butter
1 cup sugar
1/2 tsp vanilla extract
1 tsp instant coffee powder
2-3 tbsp hot water
1/2 cup flour
1/2 cup cocoa
1/2 tsp salt
butter & flour to grease the pan
Melt the chocolate in the microwave 30 seconds at a time, unless you like burned smelly blackened chocolate. Add in the butter partway through the melting process, and stir it all together. Add in – one at a time, stirring after each new ingredient – the sugar, the eggs, the vanilla, and the hot water (with coffee powder dissolved into it).
Grease the pan, just to get that boring shit over with.
In a separate bowl (or a large cup, if that’s what you have clean) mix together the flour, cocoa, and salt. Combine it with the wet ingredients and stir it for an eternity.
Pour it into a greased and floured dessert receptacle of the heavy glass variety, though a cast iron skillet would work nicely too. Just make sure you wash the beef fat off it first.
Put it in the oven on 350° for 15-18 minutes – that’s it. When you open the door of the oven to check, you want the edges to be done but the center to still be clearly liquid. You want them to look like brownies no self-respecting human being would eat, unless they were home alone and there was no chance of anyone ever finding out.
(If I were slightly more intelligent, I would have taken a reference photo of what this stage looks like.)
At this point, do not take the pan out of the oven – leave it there, but turn the oven off and shut the door. Leave it closed for 10-12 more minutes.
When you come back to your brownies, they will be just cooked enough not to be running liquid-y all over the pan when you cut them, but still gooey and molten. And nice and crackly on top, as a brownie should be. You will be feasting upon them with a spoon.
As Jiggy Nye would say: “Mmmmmmmmmmmmmmmmmmm.”