Signature brownies can spread delight
You are tucked within four walls and keeping six feet away from the closest of friends. But take heart, hopeful 
signs abound.
The forsythia is an impossible yellow. The peach tree is in bloom, and daffodils are waking up the garden. Create a similar pleasure with signature brownies.
Some loved ones might need a little treat momentarily to make everything right. Chocolate can do that. I've shared below the world’s easiest and best brownie recipe. Most ingredients should be in your pantry. If not, four ounces of chocolate are easily accessible -- even gas stations sell big bars.
This recipe appeared in a New York Times article featuring Pastry Chef of the Century Claudia Fleming, formerly of Gramercy Tavern in New York. Some of you met her at the Fourth Estate cookbook and champagne brunch celebrating her book “The Last Course.”
In the weeks to come, I hope to offer general cooking tips, how to incorporate pantry or freezer items into varying menus for you and your near and dear. I might drop a cooking trick or two. If you have cooking question, or spy an ingredient in your pantry you don’t know how to transform, please drop me a line at [email protected]
Signature Brownies
Even for a non-baker, these are seven-ingredient easy and fabulicious. Make these your Signature Dish.
Yield: 9" x 9" square (or 8x8) baking pan
1. Line bottom of pan with parchment, wax paper or butter wrappers. Butter generously;. Preheat oven 350 degrees.
2. Melt over low heat:
One half pound butter (2 sticks)4 oz. (1/4 #) chocolate, chopped (better quality = better brownie)
3. Cool slightly while you complete the following steps
4. With mixer or whisk, beat until VERY light in color:
2 Large Eggs5. Add into egg mix, alternating:
1 cup flourChocolate mixture
6. Optional: add 2 cups nuts.
7. Bake: 30 to 35 minutes, until the sides pull from side of pan. Center will be moist but not runny. Toothpick may have traces of batter
8. Let cool before cutting, minimum 20 minutes.
Hints:
1. Use any chocolate, but better chocolate makes better brownies. Try Callebaut, Valhrona, or Scharfenberger. Hershey's cooking chocolate works--try all unsweetened OR ½ unsweetened, ½ semi-sweet.
2. These are as good plain as with nuts.
3. Trick to get brownies out of the pan: Use the re-buttered wrappers from butter in bottom of pan. After cooling, just bang the pan upside down on a counter. Peel off paper and cut.
4. The recipe can be doubled for a 9 x 13 pan, but increase sugar ONLY to 2.5 cups.
5. Never tell anyone how easy these are.
Susan Delbert is the National Press Club executive chef. She oversees the Club's two restaurants, the Fourth Estate and the Reliable Source.