For reasons that I won’t go into today, I’ve been advised to adopt a diet with very little sugar. Trust me, I was as horrified at the idea as you probably are right now. But the thing that has made the new change easier to stick with is giving myself a cheat day… one day a week where I eat what I want. And because I now only get one day a week to indulge in sugary, sweet, gooey, baked goodness… let’s just say I make it count. This is how I made it count this week. I saw this recipe a few weeks ago, and gave it a try, and these are the fudgiest, densest, thickest, most indulgent brownies, and it is my new go-to brownie recipe… one day a week.  



I made just a few slight changes to the original recipe. To make these, you will need:

1 stick of butter and more for greasing the pan
1 (slightly heaping) cup bittersweet chocolate
1 ½ cups sugar
3 large eggs
1 ½ tsp vanilla extract
¾ cup all purpose flour and more for dusting pan
¾ cup cocoa powder
¾ tsp salt


- Preheat the oven to 350˚F. - Butter a 9-inch square baking pan and dust with flour, shaking off the excess. - Cube the butter, and place it and the chocolate in a large heatproof bowl set over simmering water. - Stir frequently until the chocolate and butter are melted completely. - Resist the urge to eat it.




- Remove the bowl from heat and let it cool for 10 minutes. - Stir sugar into the chocolate mixture. - Again, resist the urge to grab a spoon and end the whole thing here. - Whisk in one egg at a time. - Add the vanilla. Seriously, don’t eat it yet. - Shift the cocoa powder, flour, and salt into the chocolate mixture and whisk until everything is well-blended. - Pour the batter in the pan.




- Now feel free to eat anything left in the bowl. Waste not, want not. Go nuts. - Bake for 35-40 minutes. A toothpick inserted into the center should come out mostly clean. - Let it cool and then run a knife around the edge to loosen. - Cut the brownies and feel free to dust them with powdered sugar. They’re just prettier that way.




Happy baking, my friends.