The leftover brownies were the perfect fuel for the two days of digging out that followed. And now that the snow has finally begun to melt, here's another good reason to bake up a batch of these dense chocolate brownies topped with a thick sugary chocolate-y frosting that you must follow with a tall glass of milk: Valentine’s Day.
A homemade dessert baked with love (chocolate never faileth) is the best way to say, A Sweet For My Sweet.
1-1/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons unsweetened, alkalized cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (16 tablespoons or 2 sticks) unsalted butter
4 ounces unsweetened chocolate
4 large eggs
2 cups vanilla-scented granulated sugar (this is made by leaving a vanilla bean in a canister of sugar, otherwise just use regular sugar)
1-1/2 teaspoons intensified vanilla extract
9 x 9 x 2-inch baking pan
Preheat the oven to 325 degrees F. Film the inside of the baking pan with nonstick cooking spray; set aside.
Sift the all-purpose flour, cocoa, baking powder, and salt together into a bowl, set aside.
In a double boiler, melt the chocolate and butter together. Remove from heat and whisk together. Allow to cool until tepid.
Whisk the eggs in a large mixing bowl to blend well, about 1 minute, then add the vanilla-scented granulated sugar and whisk slowly for 1 minute, or until just combined. Whisk in the tepid melted chocolate-butter mixture. Blend in the vanilla extract.
Add the dry ingredients and mix until all particles of flour are absorbed into the batter, using a whisk, wooden spoon or flat wooden paddle.
Scrape the batter into the prepared baking pan. Smooth over the top with a rubber spatula.