I love that Smitten Kitchen refers to these brownies as nap brownies because they can be created (start to finish) in the amount of time her son naps. I know the feeling with our first child.
I whipped these up to top cupcakes and never photographed the brownies on their own. These are excellent brownies, though, and they are perfect to toss leftovers in the freezer to help with portion control. I'm tempted to make a batch just to keep them in the freezer.
I made just a few tweaks to her version.
3 oz. unsweetened chocolate, roughly chopped
1 stick butter, plus extra for pan
1 1/3 cups sugar
2 large eggs
1 tsp. vanilla extract
1/8 tsp. salt
2/3 cup flour
Heat oven to 350°F. Line an 8×8-inch square baking pan with
parchment. Butter the parchment or
Melt chocolate and butter together
in the microwave in 30-second bursts, stirring between each burst. Whisk in
sugar, then eggs, one at a time, then vanilla and salt. Stir in flour, and scrape batter into prepared pan. Bake for 25 to 30 minutes, or until a toothpick
inserted into the center comes out batter-free.
Let cool, and cut into desired size. Makes an 8 x 8 pan.