This week, was my team’s week for FACABO. AKA First Annual Consumer Advocate Bake Off.
We were the last team but also the most competitive. We hovered as the judges crooned over the decadence. I tasted my coworkers’ masterpieces and oh my gah. I work with some amazing Betty Crocker imposters.
It took me a LONG time to decide what to bake – I had just baked cookies for the cookie swap hosted by Lexi last weekend so I was a little baked out.
But I found an amazing recipe. Tweaked it a touch and oh. em. gee. They were fabulous.
1 1/2 sticks (3/4 cup) unsalted butter, plus more for pan
12 ounces bittersweet chocolate, coarsely chopped
2 1/4 cups sugar
6 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
Green sprinkles, for topping
(Sorry there’s no photos here – it was like 9p and I just wanted to go home after a commute from hell which involved standing in the rain for 30 minutes without umbrella while waiting for a bus that was late after JUST missing one)
1. Preheat oven to 350 degrees. Butter a 13-by-9-inch baking sheet. Line baking sheet with parchment paper, leaving a 1-inch overhang on the two long sides. Set aside.
2. Place butter and chocolate in a large heatproof bowl set over (but not touching) simmering water; stir frequently until chocolate and butter are melted, about 7 minutes. Remove bowl from heat; let cool to room temperature, 10 to 15 minutes.
3. Stir sugar into cooled chocolate mixture until combined. Whisk in eggs one at a time, whisking until smooth after each addition. Whisk in vanilla. Gently fold in flour and salt.
4. Pour batter into prepared pan, and smooth top with an offset spatula; scatter green sprinkles over top. Bake until a cake tester inserted in the center comes out with only a few moist crumbs attached, 40 to 45 minutes. Transfer pan to a wire rack to cool completely.
5. Run a knife or offset spatula around the edges of the pan. Using parchment paper, lift brownies out of pan and onto the rack. Transfer to a cutting board; cut into 2-inch squares. Brownies can be kept in an airtight container at room temperature for up to 3 days.
I used semi-sweet chocolate chips instead of the bittersweet chocolate, added additional chocolate chips (though I wish I had used mint chocolate chips) so they were chocolate chip fudgy brownies and oh mah gah. So. Good.
Super easy, delightfully decadent and an amazing recipe. I did make the mistake of not letting them cool long enough so they got a bit…messy and didn’t look nearly as pretty as they could have if I had let them cool over night.
I highly recommend if you’re looking for some fun holiday treats to pack up 🙂
*Yes I know it’s not a healthy recipe but I haven’t been eating in as much as I should be because of schedule MADNESS. I mean…I’m not leaving for Oklahoma for 5 days but here’s the agenda:
Today – work 8-630 then happy hour with S in Annapolis
Sat – work 8-5 then Georgetown with the girls, stay at Lexi’s
Sun – work 8-5 then home (talk to hubs!)
Mon – work 1-10p then stay at Lexi’s
Tues – work 8-5 then Comms Council meeting then hotel near BWI
Wed – attempt to get on 620a flight to OKC (if not then I’m on the 820 flight)
FIVE DAYS!!!! After over 2 months apart, we’re down to FIVE FREAKING DAYS! So. Excited 🙂 🙂