Rain, rain, rain. This recipe is for those evenings when it's not just raining. It's not even pouring. When it is absolutely bucketing down. Buckets of blowing-sideways-drenching rain in fits and bursts.
Those nights make perfect date nights. The kind of night to stay in, wrap up in a blanket and eat comfort food while watching episode after episode of The West Wing kind of night. I mean who wants or dares to go out on a night like that? A darling husband, that's who. A man who will brave the storm to pick up some cocoa when simply nothing else will do but warm brownies topped with vanilla ice cream. And these brownies are worth it. I guarantee it.
from 5 degrees of prep
This recipe makes just enough for two.
1/4 cup unsalted butter, melted
1/2 cup sugar
1/4 cup flour, sifted
3 tbsp cocoa powder
1/2 tsp vanilla
1/4 tsp baking powder
pinch of salt
Preheat oven to 350 F.
Lightly grease two mini cake pans (mine are heart shaped). I think an oversized muffin tin would work just as well, but be sure not to overfill the cups.
Combine all ingredients in medium bowl. Mix well.
Pour into cake pans.
Bake 15-20 minutes, until a toothpick or fork inserted into the brownies comes out clean.
Serve immediately with vanilla ice cream!
Note: I have also made these with half the amount of butter and reduced the sugar by a third, and it turned out just as good, just not quite as rich. This is a good option, especially if you are topping the brownies with ice cream.