My today's culinary obligation was to prepare a dessert for a back-to-school picnic. At first, I wanted to make a cheesecake dessert with pomegranates, which have started to appear in food stores and are not only very rich in antioxidants, but also very attractive looking. I made it and even took pictures of it for my blog but, at the end, I realized that it has been too sunny for such a creamy dessert to stay outdoors for several hours.
I decided to make something else: brownies, which is a fully baked chocolate dessert. These are not classic brownies, because they are much lighter and fluffier, but they are brown nevertheless. They are fast to make, if you can use a Kitchen Aid stand mixer, and even faster to bake. And since "whatever chocolate" has always been all kids's favorite food, I was sure they would disappear from the tables long before salads and hot dogs, as they do at my home. Once you made them, eat them when they are still warm, and you will fully share the kids' choice. The recipe is only for six but, especially if we have kids over, I always double the amount and they never last until the next day.
1 cup of semi-sweet chocolate chips,
1/3 cup sugar,
1/3 stick or 5 tbsp butter,
1/4 cup flour.
1. Heat oven to 400 F.
2. Beat eggs with sugar until almost stiff.
3. Add flour to the egg mixture.
3. Melt butter with chocolate chips--can be done in a microwave oven, but do it for 30 seconds at first and repeat until melted, stirring in between.
4. Fold in the melted chocolate mixture to the eggs, until it becomes a smooth batter.
5. Put into the buttered muffin tin--this should be enough for six muffins.
6. Bake in a hot oven for 10 minutes--they are done when the centers of the brownie is still soft.
Serve them warm, dusted with powdered sugar or with melted chocolate topping, which would make them even more satisfying.