Crack Brownies

Word to the wise:  if you're watching your weight, you probably shouldn't visit your pregnant friend who also happens to be a baker.  Not only will there be a plethora of goodies when you arrive, she will also have several recipes just waiting to be tried out (since she'll have kitchen help).

Susan's baking has ruined a lot of bakeries for me (like I really need more sugar, anyway).  Particularly when it comes to cupcakes (which are very in vogue, right now) I'm usually disappointed by the flavor or the texture.  She makes up for this by introducing me to new cravings every visit.

This recipe was originally titled something edgy, like "brownies," but between the powdered sugar dusted over them, the addictiveness and the ridiculousness of all of us while eating them (which could also have been attributed to the wine), the name crack brownies seemed appropriate.


Crack Brownies

Ingredients

• 10 tablespoons butter
• 1 1/4 cup sugar
• 3/4 cup + 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla or half a vanilla bean
• 2 eggs, cold
• 1/2 cup flour

Directions

• Rack lower third of oven, heat to 325
• Line bottom and sides of 8 x 8 pan with parchment paper, leaving an overhang
• Combine the butter, sugar, cocoa powder and salt in a bowl to melt in a double-boiler setup
• Remover from heat and let cool to warm
• Stir in the vanilla.  Add eggs one at a time.  At the flour until disappeared, then stir vigorously (40 strokes).
• Spread in the pan.
• Bake until toothpick in the center comes out with just a little batter (20-25 mins)
• Let cool completely in the pan on a rack.  Stick in the fridge or freezer to make cutting easier.