Triple Chocolate Brownies
I have this best friend.
She's probably the sweetest girl I know. The kind of person who gets excited about the smallest things - fireworks after a baseball game home run or maple syrup on her Sunday morning pancakes.
Have you ever met someone where the moment you're with them, you sort of forget any worry or stress in your life? Where time kind of stops, and you don't want the day to end?
Well, this person makes me feel special and I sometimes can't imagine my life before she was in it. Which wasn't that long ago... because she is not quite 5 years old.
Her name is Katelyn, and she makes me a better person.
Yes, it is possible to have a best friend this young. Because their hearts are so big and you realize we all need more of them around.
Katelyn and I made these brownies one Saturday afternoon, from scratch. She kept checking the oven and watched them bake. We let the brownies cool, tried one (or two) and then packaged some up for her mom and dad.
We wore aprons and laughed. And when it was over, I wanted to do it all over again.
Keep the little ones around. You'll smile more, laugh more... and realize that the smallest things are what make you truly happy.
Triple Chocolate Brownies
(Adapted from Martha Stewart)
6 tablespoons unsalted butter, cut into large pieces
10-12 ounces bittersweet chocolate, chopped (you will melt 6 ounces and keep 4-6 ounces chopped)
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 cup white sugar
2 large eggs
2 tsp. vanilla extract
Preheat oven to 350 degrees.
Line an 8-inch square baking dish with parchment paper (leave some overhang on all sides).
Melt butter and 6 ounces of the chocolate in the microwave in 30-second intervals, stirring between each one. Heat until just about melted, and stir until completely smooth and melted. [Reserve the other 4-6 ounces of chocolate for later!].
In a bowl, whisk together the flour with the baking powder and salt. Then set aside.
In a mixer, or with an electric mixer fitted with a whisk, beat the sugar, egg, vanilla until pale - for about 4 minutes. Add the melted chocolate mixture to the egg mixture. Mix until combined. Reduce the speed to low and add the flour mixture, scraping down the sides.
Stir in the remaining 4-6 ounces of chopped chocolate.
Pour the batter into the prepared pan. Bake until set and a toothpick inserted into the center comes out with moist crumbs, about 35-40 minutes. Let cool about 15 minutes in the pan. Lift brownies from pan using the parchment paper. Remove parchment and transfer the brownies to a wire rack.
Let cool completely. Cut into squares. Brownies can be stored at room temperature for up to 3 days.
It's safe to say, Little K and I will be making these brownies again! :)