Brownies and 7 Minute Frosting

With 7 Minute Frosting and caramel drizzle.

Scharffen Berger Brown Sugar Brownies

• 1 C flour
• 1 t baking powder
• 1/2 t salt
• 1 C (2 sticks) unsalted butter
• 5 ounces Scharffen Berger 99% (unsweetened) chocolate, chopped
• 2 C Muscovado brown sugar*
• 3 large eggs, at room temperature
• 1 t vanilla

Without frosting and just caramel drizzle.

Position rack in lower third of the oven and preheat to 350 F. Butter and flour a 9 X 13 pan. Combine flour, baking powder, and salt; whisk until well combined and set aside.

Cut butter into tablespoon size chunks and combine with chopped chocolate. Using either a double boiler or microwave melt the chocolate and butter. (We used the microwave; stirring it about every 30 seconds to make sure it didn't burn). Cool chocolate mixture for about 10 minutes then beat in brown sugar, using a whisk or electric mixer at medium speed. Beat in eggs and vanilla until just incorporated.

Gently fold in flour mixture just until combined. Do not beat. Spread batter into pan and bake for 20 -25 minutes or until a toothpick comes out with a few moist crumbs. Watch closely for the last few minutes as they can easily over bake and dry out. Cool on wire rack.

*We don't "pack it" like most recipes call for; a bit less sugar is better.

7 Minute Frosting
(Just like Grandma made!)

• 1 1/2 C caster sugar
• 1/4 t cream of tartar
• 1/8 t kosher salt
• 1/3 C water
• 2 egg whites (from large eggs)
• 1 1/2 t pure vanilla extract

Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld mixer for 1 minute. Then, place the top over the bottom pan of boiling water; make sure water does not touch the bottom of the top pan or it could cause frosting to become grainy. Beat constantly on high speed with electric mixer for 7 minutes. Remove top and and beat in vanilla.