I’m on my way to New York right now, spending a weekend with friends in Brooklyn before heading up to New Jersey for an exhilarating week of pilot plant trials. After spending most of January in and out of a not-particularly-enticing area of the garden state, I figured out that the best way to make New Jersey more bearable was simple: flee to New York.
With a functional public transportation system, more amazing food than I can possibly eat, the endless miles of Central Park, and, of course, Broadway (yes, I’m listening to Hamilton right now), New York covers all of the important bases. We usually stack our New York weekends with shows and then plan all other eating/exploring/more eating around our tickets, but I’ve heard that the city has a couple other things going on and we’re trying something new.
But we’ll still be entering the Hamilton lottery for every show. Who do you think we are?
Luckily for my big-city ambitions, I have a very generous friend in Brooklyn who likes to share her living room with a couple of escapees from Boston—Lara, you’re the best! And so, to repay her and the several roommates who will be stepping over us for the next few days, I packed a Tupperware full of these brownies. Chocolate makes up for a multitude of inconveniences.
If you’re going to be bribing your way into the greatest city in the world or just into the room where it happens, these little brownies will do the trick. So fudgy. So rich. SO MUCH CHOCOLATE.
They really just happen to be gluten-free—it’s not super hard because there’s literally ten times more chocolate than flour in the original—but I tweaked Smitten Kitchen’s recipe to bring back the shine on the GF version. So whatever bribes you need to make this weekend, I’ve got you covered.
- 7 oz (200 g) semi-sweet chocolate (I like 60% Ghirardelli)
- 7 oz (200 g, 14 T) unsalted butter, cut into pieces
- 1 c + 1 T (215 g) sugar
- ¼ t salt
- 4 eggs
- ¼ c (20 g) cocoa powder
- Melt the chocolate and butter together on a double boiler or in the microwave.
- Stir in the sugar and salt.
- Add the eggs one at a time and whisk until incorporated.
- Stir in the cocoa powder.
- Cover the bowl and let the batter sit for half an hour to thicken.
- Grease a muffin tin well, or line with cupcake liners. Preheat the oven to 325 F.
- Divide the batter evenly among the wells, filling them about half full. Bake for 25 minutes, until the centers lose their wet shine and a toothpick comes out with moist crumbs.
- Let the brownies cool completely. If you have trouble getting the brownies out of the pan, cool them in the fridge for 2 hours and try again. Or just eat the pieces, because they're still delicious.