Pot Brownies

Because they’re made in a pot, guys! On the stove! Not sure why that thrills me so much, but it does. I’ve made these twice in the past week, and they are super easy, plus then you get to say that you made brownies from scratch.

Brownies Cockaigne(adapted from The Joy of Cooking, Irma S. Rombauer)


-4 ounces dark chocolate, coarsely chopped (I used 2/3 of a bag of Ghirardelli chocolate chips)

-8 tablespoons (1 stick) unsalted butter (I used vegan, Earthbalance)

-2 cups white, brown, or mixed sugars (1/4 cup less if you’re at high altitudes!)

-2 teaspoons vanilla

-4 large eggs

-1 cup all-purpose flour (1/4 cup more if you’re at high altitudes!)

-NO walnuts or pecans. Ew. Gross.

1) Let butter and eggs come to room temperature. I usually lack the foresight to do this, but it really does make a difference. While you’re waiting, preheat your oven to 350ºF and line 9×9-inch baking pan with tin foil. Maybe pick out some good tunes.

2) In a pot on the stove, melt together butter and chocolate over low heat, stirring often.

…until smooth…

3) Remove buttery chocolate sauce from heat, then stir in sugar(s) and vanilla.

4) Add all four eggs, stirring until well combined.

5) Then add the flour, stirring until just combined (I did this part over the sink, because flour is notoriously unruly).

6) Scrape the batter into the pan and spread to the edges (I also like to shake the pan around, to get things even).

7) Bake until the center is almost firm and a toothpick or fork inserted into the middle comes out almost clean, about 23 to 28 minutes. Then remove brownies from oven and let cool on a rack.

8 ) Un-peel the foil from the edges and use it to lift brownies out of the pan. Then cut them into little squares. Then take them to your monthly work meeting. THE END.