Double Chocolate Brownies

Survive Anything Double Chocolate Brownies

(From The Book Releasing Gillian's Wolves by Tara Wooply)

This recipe is found at the start of chapter one, in Releasing Gillian's Wolves, by Tara Woolpy. The book offers a few different recipes as Gillian transforms into the woman she's wanted to become.

Preheat your oven to 350 degrees. Melt nine ounces of bittersweet chocolate and seven tablespoons unsalted butter (most of a stick). Chop and cut the chocolate and butter so they melt easily in a double boiler (if you’re like me and don’t want a big double boiler cluttering the kitchen, use a four cup Pyrex measuring cup placed in the middle of a pot half-filled with boiling water). Some people melt chocolate in microwaves. You could try that. Use a spatula to keep the mixture from gunking up the sides, stir continually and when it’s completely soupy set aside to cool.

Beat three eggs in a large bowl at medium-high speed until thick and pale, it takes a few minutes. Add two teaspoons vanilla extract, two tablespoons coffee (whatever’s left in the pot), a half-cup milk and a cup of sour cream (use real sour cream!). Beat until fully mixed (just seconds). Reduce speed to low, add chocolate mixture. Don’t lick the spatula yet.

Whisk one and a half cups all-purpose flour, a half-teaspoon baking powder and a half-teaspoon salt together in a medium bowl. Fold in the flour mixture. Add a bag or so of semisweet chocolate chips (this can vary depending on what you’re surviving. When we visit Evelyn, I use at least two bags).

Grease the sides of a ten by fourteen inch cake pan, using the lopped off end of the butter stick. Line the bottom with parchment paper. Cover with batter and smooth it out. Now you can lick the spatula. Bake until cooked through, about a half hour (test with a toothpick to make sure). Allow brownies to cool before cutting.

Eat, share and repeat until everything’s okay

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