There's something about melting chocolate - maybe the smell - that just drives me crazy. I've been on a chocolate kick for the past couple of weeks - pouring through the recipes in my all chocolate cook book. Our little yurt has been over-heated almost every night and has almost permanently taken on the strong smells of cocoa, butter and cream. Ganache, frosting, sunday topper, cake, and now brownies.
The batter was very smooth but also thick and a little foamy from the beaten eggs. I carefully folded in the melted chocolate and butter and added the chopped nuts. This recipe really makes a lovely batter.
Batter in pan and ready for oven.
I have always steered clear of baking my brownies in a shallow pan. Mostly because I love a thick gooey browny and it seems like my brownies always get too crunchy in a shallow pan. However, that's what the Fiddlehead cookbook called for - so in the interest of actually testing it out for this blog, I pulled out my thin baking pan (essentially a cookie sheet with sides). After preping the pan (butter and flour), I poured the delectable batter into the pan and slid it into the oven to cook.