Still more brownies

One-Pot Brownies - made July 31, 2011 from The Chocolate Companion by Cynthia Shade Rogers (book #148)

This is my last brownie post of the week as I ran out of time to make more for the goodie bags I needed this week.  I'm almost afraid to post the original name of this recipe in case it pops up for anyone searching for "pot brownies".  The "pot" in this case refers to the top half of the double boiler you should melt the butter and chocolate in and mix in the rest of the ingredients.  If you were searching for another kind of pot, move on, lol.

This is one of those fall-back, foolproof brownie recipes where if you're in a hurry and pressed for time, you can throw this together in the time it takes for the oven to preheat.  I need a bunch of brownies and only have a small amount of baking time so this one met my needs perfectly.  Of course I couldn't resist dressing it up a bit and added small dollops of dulce de leche in the middle of the brownie.  This one turned out fine although I'm either very jaded about brownies or else...I'm very jaded about brownies.  I wouldn't say this is really a standout.  It's fine but I probably won't remember anything about it once the next recipe crosses my path.

½ cup butter

2 ounces unsweetened chocolate

1 cup of sugar

1 teaspoon of vanilla extract

2 eggs

½ cup flour

½ cup walnuts (optional)

1.     Preheat the oven to 325⁰F.  Grease an 8-inch baking pan lined with foil.

2.     Melt butter and chocolate together in a medium-sized heavy saucepan.  Add vanilla extract and mix well.

3.     Let cool to lukewarm.

4.     Quickly beat in two eggs with a wooden spoon.

5.     Stir in flour and nuts, if using.

6.     Pour into baking pan and bake for 30 minutes or until a wooden toothpick inserted near the center comes out with moist crumbs.