Photo Credit: Todd Coleman/The Mom 100 Cookbook
"I'm sorry, say that one more time? There's a bake sale tomorrow, and you signed me up to bake what?"
Those darn bake sales. They seem to pop up like weeds. My kids' school has a bake sale taking place about every other day, with various classes raising money for numerous causes, all of them worthy. You can bake or buy brownies to save the whales, send the chess team to the nationals and support the theater program, all within one week.
My notice that I am supposed to make something often comes within 24 hours notice (if I'm lucky), in the form of some crumpled up piece of paper that's been lurking in the bottom of an overstuffed backpack. I am sure this has never happened to any of you; I feel a bit embarrassed.
Oh, who are we kidding? We are all in dire need of a brownie recipe that is:
3) Fabulously chocolatey
and (the clouds part, sun streams down as we lift our faces towards the sky):
4) Able to be made in ONE POT!
These are brownie nirvana, the kind of fudgy chocolatiness that wimpy people say is too chocolaty (and then go on to polish off another brownie or two). This recipe gets your brownies into the oven in 15 minutes, and leaves you with one saucepan to wash.
It also shaves off two more common brownie-making steps. Often a recipe will tell you to chop the chocolate before melting it. Here, you just melt it with the butter over low heat, so the chocolate dissolves gently into the butter without scorching.
Secondly, you can skip the whole double boiler thing if you keep the heat low enough, don't stray too far from the stovetop and stir frequently. This saves you washing a chopping board, a knife (or a food processor bowl and blade) and the second double boiler pan.
You will want to celebrate this with a brownie. As far as making them ahead of time, I have heard that these brownies can be stored in a tightly sealed container for up to five days, but this may be just a rumor.