Marathon Brownies

It’s marathon Sunday here in NYC and I am sitting at my kitchen counter, staring at my computer asking myself how I can pay tribute to and honor the unbelievable and awe inspiring physical feat that is the ING New York City Marathon.  I’ve cheered my friends on, gotten choked up at the sea of warriors refusing to give up, sent out all the congratulatory texts and emails, and have high fived runners walking home wrapped in their orange blankets. But what more can I do? Bake some kick ass brownies of course because that’s just what I do. Those who can’t run (this year) bake!

These brownies are easy, quick, require few ingredients, and elicit loud and wildly inappropriate moans from all who indulge. And to all of you who ran 26.2 flipping miles today…. INDULGE THE CRAP OUT OF YOURSELVES

Marathon Brownies

4 oz unsweetened chocolate (I use Baker’s)
1 1/2 sticks of unsalted butter
2 cups sugar
3 eggs
1 tsp vanilla
1 cup plus 3 tbs flour divided
1/2 cup Guittard semi sweet chocolate chips
1/2 cup Guittard (or any other brand) white chocolate chips
* if you don’t want to mix chips just pick one and use a full cup

Preheat oven to 350 and line a 13 x 9 pan with parchment paper leaving a few inches of overhang so you can just lift the brownies out of the pan when they’ve cooled.

Place the chocolate and butter in a microwave safe bowl and microwave on high for 1 minute. Remove bowl from microwave and stir the mixture. Microwave for another minute and stir again until the chocolate and butter are fully melted and completely blended.

Stir in the sugar, blend in the eggs and vanilla and stir to combine well. Add the flour and mix just enough to blend the flour in but do not over mix.

In another small bowl mix together the 3 tbs of flour and chips and mix so that the chips are all powdery from the flour. Add chips and flour to the brownie mix and combine well.

Pour into the prepared baking pan and spread evenly. Bake for 30-35 minutes being careful not to overbake. Insert a toothpick into the center and if it comes out with some fudgey crumbs attached then it’s done. A good test is to roll those crumbs between your index finger and your thumb and if they form a little ball then the brownies are ready. If the crumbs are wet and spread then bake for two more minutes and check again.

Cool completely on a wire rack and use the parchment lift the brownies out of the pan.

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Slice as large or small as you want and shove it in your mouth with an ice old milk chaser.

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Indulge, enjoy and always let your taste buds soar!
Hugs,
Maria (1215)

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