It was finals week 2008 I was at my tipping point. From cramming, writing, bloodshot eyes, and if I recall correctly I was hangry, (yep hangry = hungry + angry my friend Dena told me that one a few summers ago, thanks Dena).
But, I digress. So, I found my way into the local bookstore and was like well I might as well take a break so I started looking around and stumbled upon this recipe from The Greyston Bakery Cookbook: More Than 80 Recipes to Inspire the Way You Cook and Live.
By golly, I fell in love and it was not even first bite. The following recipe I have made dozens of times at countless parties, small gatherings, and potlucks and every time I get this question, “Jillian where did you find this recipe?” Now my secret is out, it is all yours.
Spread the love, and do send me an email when you make it to tell me what you think – jillian@thebergamot.com
Please find out more about this remarkable bakery at this website /// Greyston If you do not bake please order yourself a box of these or gift them to a friend and know you are supporting a noteworthy cause.
/// Greyston Brownies ///
TIP: Bake these while listening to The Bergamot’s New Album Static Flowers
- 1 cup unbleached all purpose flour
- 3/4 cup unsweetened coco powder
- 1/2 t. salt
- 3/4 c. unsalted butter which = 1 1/2 sticks
- 1 1/2 c. sugar
- 3 eggs
- 1 TB vanilla ext
- 7 oz divided of high quality bitter sweet chocolate roughly chopped and 1 oz bitter sweet chocolate finely chopped
Spread the batter eventfully in the prepared pan.
Evenly distribute remaining roughly chopped chocolate chunks over the surface of batter.
Once done remove pan and place on rack to cool. meanwhile place the finely chopped chocolate in a bowl and melt , then drizzle over cooled brownies and smile because life is good!
