Downing Boston brownies in the name of research

I found myself late this afternoon downing two Dancing Deer Baking Co. brownies in the name of research. I found them at the health food store (funny how I managed to avoid the spelt flour and vegan granola...) and brought them home for dessert. Alas, they didn't survive a trip to the office and a very convincingly hungry crowd of co-workers. They did, however, remind me how very lucky I am to have the Cape Cod masses relying on me to perform such delicious tasting duties. The verdict? Just enough chunks, nice and moist, and natural tasting in the way that only a truly
handmade brownie can be. In other words, a great accompaniment to a glass of chilly full-fat milk.


If you want to try baking your own, check out this recipe from Katharine Hepburn. In my mind, she's the brownie queen—this recipe of hers (with a few family modifications) from New York Cookbook by Molly O'Neill is simple, easy, and sinfully delicious.

KATHARINE HEPBURN'S BROWNIES

Makes 12 brownies

Preheat oven to 325 degrees. Butter and flour an eight inch square baking pan.

Melt 2 oz. unsweetened chocolate with 1 stick unsalted butter in a saucepan over low heat. Remove from heat and stir in 1 cup sugar*. Stir in 2 lightly beaten eggs and 1/2 teaspoon vanilla and mix until smooth. Add 1/4 cup whole wheat flour, a pinch of salt, and 1 cup chocolate chips and stir until smooth.

Pour into prepared pan. Bake for 20-40 minutes; less time will produce fudgy brownies, longer will make them cake-like.

*Honey will do for a more local twist.

As for the already baked brownies, use the Dancing Deer Baking Co.'s store finder to figure out where you can pick up a package. The company bakes with all-natural ingredients in their rehabilitated early 1900s brick factory at 77 Shirley Street in Boston.