Here’s another tale of brownies going sideways: It was an emotionally dark and stormy night shortly after the election. I hadn’t heard back yet from any of the organizations I’d reached out to about volunteering. Friends were telling me stories about suddenly being harassed on the street more than usual, and being afraid. I was stress baking. An old friend brought over some wine.
A double batch of cookies and two bottles of wine later, I decided it was time for a large batch of brownies. I learned two things that night. Thing one was more of a reminder: drunk me is seriously bad at math. Thing two is more fun: when we drastically lower the eggs in brownies, we get something like a cookie. A browniecookie. A treat that has not yet expressed a preference for being brownie or cookie.
I did what I’d do for any flamboyantly cookie-like non-cookie treats. I iced them. And threw on some hearts left over them that Alice in Wonderland party I baked for a couple months ago.
- 2 sticks unsalted butter
- 4 oz. unsweetened chocolate, chopped
- 2 cups sugar
- 2 extra large eggs
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1/2 teaspoon salt
Optional for icing:
- Food coloring
- Powdered sugar
Preheat oven to 325°F.
Line a baking sheet with parchment paper. Not an edgeless cookie sheet. Line all the way up the edges – you may need to layer two sheets of parchment.
Melt butter and chocolate together over low heat. Remove from heat. When cooled, stir in sugar, then eggs and vanilla. Beat until well combined.
Stir in flour and salt until just combined, then pour into the prepared baking sheet. Spread evenly to all edges.
Bake about 30 minutes. Watch carefully!
Allow to cool completely in the baking sheet. Place a large cutting board over the cookie sheet and brownie, and flip them over together.
Pull on the parchment paper while lifting the baking pan to free the brownie, then remove the parchment. Cut the into pieces about the size of a domino or sugar packet.
Want to ice yours too? Mix a bit of food coloring, a handful of powdered sugar, and a couple drops of water into a spreadable paste. Scoop your colored paste into a piping bag with a very small tip. Happy decorating!