Dark Chocolate Brownies

School has started, and we’re all suffering from a bit of end-of-summer depression.  We must wake at an ungodly hour, stay indoors all day and spend hours slaving over homework (or avoiding doing homework).  I’ve found that there is only one thing to do when one feels that way: make brownies.

I got this recipe, called ‘Katharine Hepburn’s Brownies’ (I’m not sure why; Katharine Hepburn doesn’t seem like the type to eat lots of brownies, but you never know) from the New York Times cooking section.  They turned out beautifully, and between the four of them my brothers and parents nearly finished the batch.  I hope these brownies make your first week of school more bearable!

Ingredients                       DSCN3094

1 cup cocoa

2 sticks butter

4 eggs

2 cups sugar

1/2 cup flour

2 teaspoons vanilla

pinch of salt

Preheat the oven to 325 degrees.  Melt the butter and cocoa in a saucepan using a double boiler, stirring frequently.  In a separate bowl, stir sugar, flour and salt.  When the butter has completely melted, remove from heat and allow to cool, then add eggs one at a time.  Add vanilla, then fold into the flour mixture.  Mix well, then pour into a greased 9 by 13 inch pan.  Bake until a knife inserted into the middle comes out dry, 30 to 40 minutes.  Enjoy!



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