Brownies

On Friday night we went to the Plaza Art Fair - a beautiful night! And I bought art! While I will happily stand in line for a beer, since it's portable and tasty, I'd rather not stand in line to eat crab cakes which will require cutlery and a completely unavailable table. I was kind of underwhelmed by our eating choices anyway - why stick with only Plaza restaurants as vendors??

So eating meant leaving the Plaza, and eating after 9pm can sometimes be a dilemma - figuring out what's open, what's open that isn't completely fried, what's open that doesn't have a drive through...thankfully, we remembered that D'Bronx is open on Friday nights until 11, so we got to have tasty food that didn't even take a terrible amount of driving. While we ordered - slices with onion for me, a Wild Bill for him - the woman behind the counter remarked that they were out of brownies, and that running out of brownies was a sin. I couldn't agree more. I've been thinking about baking brownies ever since.

Here's the perfect recipe. Sometimes I even take a heaping teaspoon-full of my favorite raspberry jam and dot the top of the batter before baking.

Brownies
2 oz of bittersweet chocolate
1 stick of unsalted butter, plus a little more for greasing the pan
1 c superfine sugar
2 eggs
1 tsp real vanilla
1/2
1 c. all-purpose flour
a pinch of salt

Preheat oven to 350 degrees. Grease an 8x8 baking dish.
Melt butter and chocolate together over really low heat in a saucepan.
Transfer to a bowl and let cool slightly.
Stir in sugar. Beat in eggs, one at a time. Add vanilla. Stir in flour and salt.
Pour into pan - bake for 20-25 minutes. Remove from oven when just set in the middle. Let cool. Pour milk.