Edamame Spread with Moroccan Bread

Lately I feel as though I've left my brain someplace else. Some place between daydreams and reality. It's making me a little bit insane. I used to always be on time, if not a little early everywhere I went. I could remember things to the finest of detail and recite back to anyone who would listen. But recently my head has become scattered. I'll forget to email or call people back. I swerve through traffic to make an exit I've taken a million times; thank you Scott for the last second reminder of where we were headed. Possibly my life is just busier or I need to slow down a little.

Even as I set about the task of making this simple edamame spread, I left my head someplace else. I had everything ready to go on the counter as I waited for the soybeans to boil. When they were done I placed all the ingredients into the food processor, gave it a whirl and I was set, or so I thought. It tasted really good, but it was lacking something, a smooth, creaminess that I'm fond of in my bean spreads. That's when I looked over my shoulder and spotted the olive oil, unopened. I forgot the olive oil. Luckily, it was an easy fix, but it's still a slight annoyance.

The original recipe calls for fava beans and an extended cooking time. I opted for edamame, commonly known as soybeans, which are really high in protein and have a fresh, natural taste to them. Usually you can find them in the frozen section pre-shelled. Or if you have fresh, they would work here nicely as well. The cayenne is optional, but I really like that extra little kick of heat at the end.

The Moroccan bread was good for how simple it was to put together. You get a nice flat loaf, similar to an Italian Focaccia shape. I'm not a huge fan of anise flavoring, so I opted for about 1 teaspoon, crushed and it gave the bread a really nice aromatic licorice flavor that wasn't over powering. If you don't like anise at all, you could probably leave it out, but it does give the bread its unique taste.

Edamame Spread

makes about 2 cups

2 cups frozen edamame

4 garlic cloves

6 tablespoons extra-virgin olive oil

3/4 to 1 teaspoon salt

1 1/4 teaspoons ground cumin

1 1/4 teaspoons paprika

3/4 teaspoons cayenne (optional)

lemon wedges, to serve (optional)

Bring a pot of water to boil, toss in the frozen edamame. Boil for 3 minutes, remove from heat and let sit for a few minutes. Drain, reserving the cooking water.

Combine all of the ingredients in a food processor, except for the lemon, and blend until smooth. The puree should be thick enough to pick up with a piece of bread, but not so thick that it feels solid. If it's to thick, the puree can be thinned with some of the reserved cooking water.

Serve with Moroccan Bread (recipe below) or any bread, crackers, or vegetable you like.

Moroccan Bread

Adapted from World Vegetarian
makes 1 loaf

2 teaspoons active dry yeast

1 teaspoon sugar

3 1/2 cups unbleached all purpose flour

1 1/2 teaspoons salt

2 teaspoons sesame seeds

1/2 to 1 teaspoon anise seeds

peanut or canola oil

cornmeal for dusting

Combine the yeast, sugar, and 1/4 cup warm water (105˚F. to 115˚F) in a small bowl. Stir to dissolve the yeast completely. Set aside for 5 minutes, or until the yeast begins to bubble.

Meanwhile, put the flour in a large bowl and mound it into the shape of a hill. Make a crater on the hilltop and put the salt, sesame seeds, anise seeds, and the yeast mixture into it. Now slowly pour about 1 cup, or slightly less, warm water (105˚F. to 115˚F) into the crater. As you add the water, slowly gather the flour together into a ball. Keep adding the water a little at a time, and gathering the dough, until it begins to form a soft, smooth ball. Once you can form a ball, start to knead. Knead the dough well for about 10 minutes, or until it is smooth and elastic. Form a ball.

Lightly oil a large baking tray and sprinkle some cornmeal over it. Set aside.

Grease a large work surface, such as a countertop. Put the dough ball on the greased surface and flatten it out to form a round disc, about a 1/2 inch high.

Using both palms and outstretched fingers, carefully lift the disk and place it on the baking tray. With a sharp knife, score the top of the loaf very lightly in a diamond pattern with lines that are about 1/2 inch apart. Cover with a clean dishcloth and leave in a warm place to rise for about 1 hour, or until the loaf has doubled in height.

Preheat the oven to 400˚F. Adjust the oven rack to the lowest possible shelf.

When the loaf has doubled in height, prick it twice on the side with a fork. Place in the oven and bake for 25 to 30 minutes, or until the loaf is golden brown on top and sounds hollow when you tap on it. Remove to a cooling rack. Cut into wedges or slices and serve warm and or at room temperature.

Homemade Almond Milk

When we were in Spokane last year we had the opportunity to meet and work with a small local organic grocery store. We still remain in close contact and have learned a great deal about living sustainably and locally. One of the things I learned that stayed with me was the thought of "living food." So many of the foods we eat are beyond processed and that included the organic soy milk I drank on a daily basis. 

When I learned I could make my very own almond milk at home you can bet I was a happy girl. Best of all it's really easy to make and doesn't take much time, if you don't count the soaking. It's cheaper than store bought and because there is no heating required the almonds keep all their nutrients and what you end up with is a smooth, nutty, lightly sweetened, "living" glass of almond milk.

I use 6 cups of water for my almond milk, I just prefer it lighter, but feel free to adjust the water to your preference. *You can replace the agave with honey or 5-6 dates as a sweetener if you like adjust sweetness to your preference. If you have an aversion to almonds you can make it with many other kinds of nuts, including cashews, pecans, and macadamias. You can also make chocolate almond milk by adding 2 tablespoons unsweetened cocoa powder or add cinnamon and nutmeg for a chai milk. Yum.

Homemade Almond Milk

1 cup almonds

4-6 cups water

1 teaspoon vanilla

2-4 tablespoons agave *see above

Place the almonds in a bowl and cover with water. Let soak for at least 6 hours, preferably overnight.

Place all the ingredients in a blender. Cover tightly, and puree for a minute or so, until it's milky. There will be some foam at the top from all the blending, but this will recede upon sitting.

To give the milk a smooth texture, place a fine mesh strainer or cheesecloth over a large bowl (if using cheesecloth make sure it's tightly secured) and empty the almond milk into the strainer. Squeeze or use the back of a spoon to push through all the liquid. What you will end up with is almond pulp. 

Keep the milk in a covered jar or container in the refrigerator, it should last for 5 days.

Instead of throwing the almond pulp out you can add it to cookies, pancakes and breads, eat it like a spread, a la almond butter, or if you have a dehydrator you can even make almond flour.

Morning Glory Cookies

I woke up this morning at 5am. I didn't sleep well during the night, I was too excited. I went surfing. I haven't been for nearly two months and even though I knew it would be cold, dreadfully cold, I just couldn't help myself. I need the ocean. To feel its salty mist in my face and crashing waves on the sand, it's one of my favorite places to be.

The drive takes almost two hours from where we are, to actual waves; and the 5am wake up call was timed according to the perfect tide and swell for one of our spots. I don't really mind getting up so early, I'm an early bird by nature. To be awake when others are not and watch the sun rise is a beautiful thing, really peaceful, I love that too.

I've kind of designated myself as the one who always brings post-surf snacks, not only because it fills my need to bake without having to consume the entire outcome myself, but also because I'm so ravenous by the time I get out of the water, it's nice to have a little treat waiting back in the car.  Usually I'll bring cookies for their portability and share-ability, but sometimes it's muffins, scones, or a quick bread made the day before. 

These cookies came out better than expected. I'm forever changing cookie recipes to my taste and these cookies were a little test. A test to see if I could make them not only healthier, maybe even just a little, but also to see if a group of hungry boys would also gobble them up sans tons of sugar and packed with shredded carrots. The results... I came home empty handed, they were that good.

I cut back the sugar by almost half. Half! The apples and carrots add so much of their own sweetness and I don't like when they have to compete with the sugar. I used white whole wheat flour, added some rolled oats and used flax meal to replace the eggs. These cookies are soft and kind of taste like a morning bowl of oatmeal with cinnamon, sweet apple, and walnuts. I might even try replacing the sugar with maple syrup next time. 

You really don't want to over bake these cookies, they will end up on the dry side, but you don't really want to under bake them either. When they feel not completely ready to come out, that's probably when you should, just let them cool on the pan for 5 minutes and they bake up a little more.

Morning Glory Cookies

Inspired by Big Fat Cookies
makes 3 dozen

1 1/2 cups white whole wheat flour

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 1/2 cups rolled oats, not quick cooking

1/2 cup (one stick) unsalted butter at room temperature

1/2 cup cane sugar, or regular white sugar

1/2 cup packed brown sugar

1 teaspoon finely grated orange zest

2 tablespoons flax meal

6 tablespoons water

1 teaspoon vanilla

1 cup grated peeled carrots (about 2 carrots)

3/4 cup grated peeled apple (1 apple)

1/2 cup shredded coconut

1/2 cup finely chopped walnuts

Preheat oven to 350˚F. Grease or line 2 baking sheets with parchment paper.

Sift the flour, baking powder, salt, and cinnamon into a medium bowl and set aside.

In a small bowl, mix the 2 tablespoons of flax meal with the 6 tablespoons water, set aside. In a large bowl, beat the butter, sugars, and orange zest until smoothly blended. Add the flax meal mixture and the vanilla and mix until blended. Mix in the carrots, apples, coconut, and walnuts. The batter will be very wet at this point. Add the flour and oatmeal, mixing just until incorporated. The dough will be soft and sticky.

Scoop 2 rounded tablespoons worth of dough onto prepared baking sheets, about 2 inches apart. Bake until the cookies are set but still light in color, about 13-15 minutes. You don't want to over bake these! Allow them to cool on the pan for 5 minutes before transferring to a wire wrack to cool completely.

Store in a tightly covered container for up to 4 days.

Arroz Verde con Chiles Relleños

Sometimes I'll go to the local farmers market or grocery store on a mission to get a certain ingredient I need for a recipe, only to be distracted by all the other wonderful produce I see. I imagine all the ways I could cook a particular vegetable or fruit, then move on to the next. 

Just the other day this happened to me. I needed to get parsley, specifically for this chiles relleños dish. I placed the parsley promptly in my basket and out of the corner of my eye I was distracted by the dark leafy greens and tightly packed heads of broccoli, only to realize once getting home, that I had purchased cilantro instead of parsley. Easy to do for some, but I know the difference, I grew it in my yard last year. Not wanting to make another trip to the store I decided to just go with it.

I've had Chile Relleños many different ways and it is always delicious. In this version I used brown rice and my accidental purchase of cilantro, but parsley is what the recipe called for. Mine also took a little longer to cook, so keep testing until the rice is cooked how you like it. If you cannot find poblano chiles, you can use small green bell peppers and rub the insides with a little cayenne after they have been peeled.

Arroz Verde con Chiles Relleños (Green Rice with Stuffed Poblano Chiles)

Adapted from World Vegetarian 

serves 4

4 poblano chilies (12 ounces), roasted

2 ounces cheddar or monterey jack cheese

2 loosely packed cups parsley or cilantro, leaves only

1/2 medium onion, coarsely chopped

3 garlic cloves, peeled and coarsely chopped

3 tablespoons peanut or canola oil

2 cups long-grain rice

1 1/2 teaspoons salt

3 cups soy milk

To roast the chilies, preheat the oven to 425˚F. Lay the whole peppers on a pan, as many as it will hold easily, and put them in the upper third of the oven. Roast them for 25 minutes, turning once after 10 minutes, then checking them every 5 minutes until all the sides are roasted evenly. Take the trays out of the oven and cover with a dish towel for 10 minutes.

Remove the stem and seeds of the chilies. Peel them and open them up so they lie flat. Cut the cheese into 1/8 to 1/4-inch thick slices. Lay a slice of cheese along one half of the Chile. Fold the other half of the chile over the cheese to re-form the Chile shape. do this with the remaining chilies and set aside.

In a blender or food processor, combine the parsley, onion, garlic, and 1/3 cup of water. Blend thoroughly.

Put the oil in a medium, heavy bottomed nonstick pot and set over medium-high heat. When hot, put in the rice and salt. Turn the heat down to medium-low, stir and sauté for 6-7 minutes, or until the rice is golden. Add the parsley mixture and bring to a simmer. Turn down the heat to low and cook, stirring very gently, without breaking the rice grains, for 4-5 minutes. Add the milk and bring to a boil. Cover, turn the heat down to a very low, and cook for 25 minutes. Lift the cover and very quickly lay the poblano chiles over the rice in a single layer. Cover and keep cooking gently until the cheese has melted, a matter of minutes.

Most likely a little bit of the rice will brown at the bottom, don't worry.

To serve, remove the chiles carefully and set them to one side. Take out the rice with a slotted spoon and transfer to a serving dish, leaving any browned bits behind. Arrange the chiles over the top and serve.

Not So Red, Chocolate Red Velvet Cupcakes

Happy Valentine's Day! Hope your day is filled with love and maybe even some cupcakes!

Last night we celebrated a friends birthday so I just had to make red velvet cupcakes. Her birthday falls the day after Valentine's and she's from the south, so it seemed like the perfect excuse.

I was really close to making these with red dye, but I just couldn't bring myself to do it, even if it meant sacrificing the brilliant red color they're so well known for. Instead I went the traditional route... pickled beet juice or red wine vinegar. Although beet juice doesn't sound any more appetizing then two bottles of red dye, I knew it wouldn't be noticed in the flavor and I would have some tasty cupcakes without weird ingredients added to them.

I also wanted to bring out the chocolate flavor more. So many recipes I've seen only call for 2 tablespoons of cocoa powder, however this recipe has a quarter cup. I was a little nervous about them turning out because I changed the recipe quite a bit from the original, partly by accident. But they were incredibly good and I'll definitely make them again.

Pickled beet juice is not something I usually have on hand so I used red wine vinegar. If you look closely, they do have a very slight hint of red, but nothing like the ones with red dye. The flavor  of these cupcakes is definitely more chocolaty than some red velvet cakes, but it's not over powering, and the frosting was the perfect compliment. I like my cream cheese frosting on the tangy side, but if you like yours sweeter, you can add up to 4 cups of powdered sugar; it should make it a little stiffer too.

Chocolate Red Velvet Cupcakes
Adapted very loosely from The New American Cooking
makes about 22 cupcakes

1/2 cup unsalted butter
1/2 cup water
1/4 cup good quality cocoa powder
2 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
1 teaspoon baking soda
2 tablespoons pickled beet juice or red wine vinegar
2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar

Preheat the oven to 375˚F. Line muffin tins with cupcake papers.

Melt the butter in a small saucepan over low heat. Remove the pan from heat, stir in the water and cocoa powder, and allow the mixture to cool.

Beat the eggs in the bowl of an electric mixer, then add the vanilla, buttermilk, baking soda, and beet juice or red wine vinegar and stir well.

Sift together the cake flour, baking powder, salt, and sugar into a large bowl. Pour the butter mixture and then the egg mixture and blend thoroughly on low.

Pour the batter into prepared muffin tins, filling about 2/3 to 3/4 full. Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool the cupcakes for a few minutes in the tin, then allow to cool completely before frosting.

Cream Cheese Frosting
8 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract

In a medium bowl blend together cream cheese, butter, and vanilla. Gradually add in the powdered sugar a 1/2 cup at a time, until it's all incorporated.

Use immediately or place in the refrigerator until read to use. If you place in refrigerator it will harden a bit, so bring back to room temperature before frosting cupcakes.

I managed to frost all 22 cupcakes with only a small amount left over.

Marbled Chocolate Banana Bread

I had planned on sharing with you today an authentic Oaxacan chocolate mole sauce I came across, but it didn't turn out. Well I shouldn't say that. It did turn out, beautifully, the sauce was a dark reddish brown and the smell was deep and aromatic, but I didn't like how it tasted. I thought I would, but it was pretty intense for my liking, and I don't really want to share a recipe just because it's pretty, it has to taste good too. I followed the recipe exactly, so I am a little curious to know of people who do like it, or if it takes an acquired taste.

So instead I turned my gaze to the blackening bananas on my kitchen counter and a tried and trust recipe for my grandmas banana bread, and mixed things up a little with the addition of chocolate, to keep with the weeks theme.

Like the chocolate chip cookie, I think everyone has a favorite banana bread recipe and there seems to be countless ways of making it too.

Growing up, my grandma always had a loaf of banana or zucchini bread coming out of the oven just before we arrived. My cousins and I seemed to gobble it up within minutes before heading out to play. Here, I used her original recipe, but added some chocolate to the mix, something I know she would approve of.

The recipe is pretty traditional and straight forward. I'm not sure where she got it from, but I'm sure it's similar to many. She has an optional addition of walnuts, but the way I always remember it was without when we were young. With or without chocolate and or nuts, this bread is delicious.

Marbled Chocolate Banana Bread

makes 1 loaf

1 3/4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup butter

3/4 cup sugar

1/2 cup sour cream or plain yogurt

2 eggs

1 teaspoon vanilla

1 cup banana, mashed

3 tablespoons dark chocolate, chopped

2 tablespoons unsweetened cocoa powder

Preheat oven to 350˚F. Butter and flour a 9-inch loaf pan.

In a medium bowl sift the flour, baking powder, baking soda, cinnamon and salt. Set aside.

Cream the butter and sugar together, then mix in the sour cream. Beat in the eggs one at a time, beating well after each addition. Add the mashed bananas, vanilla, and the chopped chocolate; stir to combine.

Fold the dry ingredients into the wet and mix just until combined. Divide the batter in half; add in the cocoa powder and mix until combine, be careful not to over mix.

Alternate adding the plain batter and chocolate batter into the loaf pan. Run a knife through the layers to create a swirl pattern.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.

Chocolate Avocado Mousse

Before you even ask, let me put a few things down...

This mousse does not taste like avocado.

There is nothing green about it, just follow the instructions.

It does not require any hard to find ingredients, in fact the the list is short.

It is gluten free, soy free, and dairy free and can be vegan, but you don't have to tell anyone.

In fact, it's so good why tell anyone the secret to all that lovely creaminess is avocado; at least wait until after the first bite hooks em'.

Oh, and this chocolate mousse, it's smooth, it's rich, it's decadent and it's quick and easy to make too. Scott and I couldn't wait, and had to eat it on the spot, evidence seen above. If you can't bring yourself to call this dessert "mousse" because there are no eggs, butter, or cream, well call it whatever you want, maybe chocolate avocado dream, whatever, just try it, you'll be glad you did.

You don't taste the avocado at all, but to avoid any slight hint of avocado aftertaste, a small amount of peanut butter is added in the end. If you have a nut allergy you can probably skip the peanut butter without noticing too much, maybe spike it with a little bit of amaretto or brandy. *This can easily be made vegan, just substitute agave nectar or more maple syrup for the honey.

Chocolate Avocado Mousse

Adapted from nma

makes 4 small servings

4 ounces semi-sweet chocolate

1 tablespoon vegetable oil

2 large ripe avocados

2 tablespoons unsweetened cocoa

2 tablespoons pure maple syrup

2 tablespoons honey, *see above note

2 teaspoons vanilla

pinch of salt

1/4 cup all natural peanut butter, smooth

In a double boiler, place the semi-sweet chocolate and oil. Stir occasionally until completely melted.

Place the avocado in a food processor and puree until smooth. You can do this by hand using a fork to mash up the avocado, it just takes longer.

Combine the avocado and chocolate mixture. Stir in the rest of the ingredients except for the peanut butter. To get completely smooth moose you will want to use a spatula to push the mixture through a fine mesh strainer. This way you can be sure to get out any lumps. Add the peanut butter and stir to combine.

Scoop the mousse into 4 small dishes or ramekins an place in the refrigerator until ready to serve. Let stand at room temperature for 20 minutes before serving.

Cocoa Chocolate Granola

I've made many, many granola recipes in my life, but never have I thought to put chocolate in it. Why, I have no idea. But when I set out to make my weekly batch of homemade granola this morning, I pondered the idea of chocolate pieces mixed in with my oats and nuts. I looked through my cookbooks to see if I had ever skipped over a recipe like this, but to no avail, so I went online. I found lots of recipes, but considered only a couple, and combined them with my own tasty spin.

This is a decadent batch of granola. Truly worthy of any chocolate lover. Can't handle chocolate in the morning? This makes a great mid-day snack or dessert too.

What I love about granola is the infinite amount of possibilities it has for change. You can change out the nuts, take or leave the cocoa, add spices; whatever you like, it's sure to be good. At the last minute I decided to add a big handful of dried cherries for an added tartness that paired nicely with the chocolate. So far I've just had a bowl with some soy milk, but I'm sure yogurt would be nice. For a truly over the top experience, sprinkle some over creamy vanilla ice cream.

Also, if your looking for the kind of granola with lots of big clusters, this is not that kind of granola. It's more like a cereal, but I'll take or leave clusters any day, I'm not that picky.

Cocoa Chocolate Granola

Tweaked from Orangette and Nigella

makes approx. 5 cups

3 cups rolled oats

2 tablespoons cocoa

1/2 cup raw almonds, chopped

1/2 cup hazelnuts, chopped

1/2 cup shredded unsweetened coconut

2 tablespoons demerara sugar

pinch of salt

6 tablespoons honey or agave

2 tablespoons vegetable oil

1/2 cup finely chopped bittersweet chocolate

1/4 cup dried cherries, chopped

Preheat oven to 300˚F.

In a large bowl combine the oats, cocoa, almonds, hazelnuts, coconut, sugar and salt. Stir well to blend.

In a small saucepan, over low heat, combine the honey and oil, whisking occasionally, until the honey is a pourable consistency. Pour over the oat mixture, and stir well to combine.

Spread the mixture evenly on a rimmed baking sheet. Bake for about 20-30 minutes, or until golden brown. Half way through the baking time, give the mixture a good stir to help it cook evenly. When it's ready remove from the oven and let cool, stirring occasionally to prevent it from cooling into a solid sheet, let cool completely.

When cool, add the chocolate and dried cherries, stir to combine. Store in an airtight container.

The "Baked" Brownie

I've decided that since it's the month of love and chocolate, to devote the first two weeks of February to all posts chocolate. So today I begin with the ever popular "Baked" brownie. This brownie is crazy good. I've never turned a brownie down, but I really don't like mine dry, and these don't disappoint. They are chewy; in a good way, and the top and edges have a nice crispiness to them. These are a definite treat to make and share.

And for today, I've included a special surprise...

Not only do you get delicious brownies; you get a tutorial on how to package them for all your lovies and a free download of the little hang tag you see above, just in time for Valentine's Day! This is if you can handle giving these brownies away. Although the tag works just as well for any other treats you might want to give.

First wrap your treats in some wax paper. This will prevent any grease from showing through your paper bag. Place treats inside a brown bag and double fold the top down. Using a hole punch, make two holes near each other. Then take a piece of string or ribbon and pull it through the holes, so that the ends come out the front.

Once you print out your tags, cut around each, in desired shape (can be rounded square, like mine, or circle, square, diamond, whatever) and punch a hole at the top. Pull the string through the hole of the tag and make a nice little bow. That's it you're done! If you happen to have any sheets of sticker paper, make these into stickers and apply them to little boxes or paper bags too.

It doesn't get any better than brown paper packages tied up with string. But get creative, use what you have on hand. If you would like the download of the tag please email me at: sogoodandtasty@gmail.com. You can get a file with one tag or I can send you one with 12 on an 8 1/2" x 11," just let me know. And make these brownies!

The 'Baked' Brownie

Adapted from Baked - New Frontiers In Baking

makes 24

1 1/4 cups all-purpose flour

1 teaspoons salt

2 tablespoons dark unsweetened cocoa powder

11 ounces dark chocolate (60 to 72% cacao), coarsely chopped

1 cup (2 sticks) unsalted butter, cut into 1-inch pieces

1 teaspoons instant espresso powder

1 1/2 cups granulated sugar

1/2 cup firmly packed light brown sugar

5 large eggs, at room temperature

2 teaspoons pure vanilla extract

Preheat the oven to 350°F.  Butter the sides and bottom of a 9-by-13 inch glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth.  Turn off the heat, but keep the bowl over the water and add the sugars.  Whisk until completely combined, then remove the bowl from the pan.  The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined.  Add the remaining eggs and whisk until combined.  Add the vanilla and stir until combined.  Do not over beat the batter at this stage or your brownies will be too cakey.

Sprinkle the flour mixture over the chocolate mixture.  Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top.  Bake in the center of the oven for 30 minutes, rotating the pan half way through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.  Let the brownies cool completely, then cut them into squares and serve.

Tightly covered with plastic wrap, the brownies keep at room temperature for up to 3 days.