Outstanding In The Field

Back in February, when it was cold and bleak, I received an e-mail from my mom with this link attached. It was the website of a company called Outstanding in the Field, a group of chefs and organizers who spend the months of May through October traveling around the country in a bus, setting up large farm-to-table dinners in fields, on beaches, and barns. Immediately, I was drawn in by the pictures of beautiful, simple tables and the idea of sitting down to a dinner of locally sourced food with a group of strangers. Really, what could be better?

Upon our arrival, my mom and I were greeted with a glass of wine and encouraged to explore the gardens before dinner began. We were fortunate enough to have been blessed with beautiful weather for the night, which was a happy surprise after the extreme heat, humidity, and rain we've been experiencing in Iowa as of late.

After an hour of wandering the gardens, drinking wine, and eating passed appetizers we were welcomed to have a seat at the table. Each 'table' of eight people was considered a family for the night, sharing group-style platters of food. Oh yeah, the food. You probably want to know what we had, huh? Here it goes...

Dinner started off with a salad of tomatoes, melon, basil, and a honey-citrus vinaigrette. In keeping with the local nature of the event, the tomatoes and basil were grown right on the farm. It was a wonderful reminder of the value of eating fresh produce and I was so jealous of the rows and rows of fresh basil plants.

Up next was a bowl full of delicious roast vegetables, including fennel, red and orange tomatoes, zucchini, yellow squash, and eggplant, all grown on the farm. And on top, plenty of locally-raised smoked lamb with spices and fresh cilantro. I can't speak for the lamb, but the veggies were delicious. Ooo that fennel. I might consider eating fennel at every meal from now on.

A meal in Iowa during the summertime wouldn't really be complete without sweet corn, which is where this veal dish with roasted corn, red onions, and potatoes came into play quite nicely. Although I love fresh veggies, I was still pretty hungry after the first two courses and welcomed the potatoes and corn for a bit more substance.

And to top it all off, one of my favorite ways to end dinner. Freshly-picked berries from the farm, with chantilly cream and a cake that tasted more like a large croissant than a cake. I didn't eat my whole piece for fear of how much butter I would be consuming, but boy was it hard to stop. Reminder to self: figure out how to make this cake.

Thank you, Outstanding in the Field! It was a delicious dinner and a memory to last a lifetime!

Have a wonderful weekend.

Madison

Peanut Butter Brown Sugar Oatmeal

Oatmeal. I know, it's really not the most exciting thing to blog, let alone photograph. But seeing as that  this blog is birthed in my kitchen and is inspired by my favorite recipes, it only made sense. When J. and I started dating, I secretly hoped there would be something I made for him that he loved, asked for me to make time and time again, something that I made better than anyone else. Little did I know it would be something as simple as oatmeal with a twist.

If you're looking for a delicious, decadent breakfast then go for the original recipe I've listed below. A little butter, brown sugar, milk or cream, and plenty of peanut butter. On the other hand, if you're the type that eats oatmeal for breakfast because of its health properties and nutritional content, there's a 'healthy changes' section underneath the original recipe, showing the swaps and changes I make for everyday consumption.

Personally, I prefer to start my morning off with a healthy breakfast on the lighter side, meaning the healthy changes are almost always implemented into my version of Peanut Butter Brown Sugar Oatmeal. J. on the other hand? I think I'll stick to making him the original version for now.

Peanut Butter Brown Sugar Oatmeal
(Printable Recipe)
Ingredients

Original Recipe:
*3/4 cup water
*1/8 tsp. salt
*1/2 cup old fashioned oats
*1/8 tsp. butter
*1 Tbsp. milk, cream, or half and half
*1 Tbsp. creamy peanut butter
*1 Tbsp. brown sugar
*1/2 tsp. ground cinnamon

Healthy Changes: 
*Omit the butter and milk
*Substitute 2 tsp. Stevia or Splenda for the brown sugar

Instructions

*In a saucepan, bring 3/4 cup water to boiling. Add the salt and oats. Cook, stirring constantly, for 1 to 1 1/2 minutes.
*Remove from heat and stir in the butter, milk, peanut butter, brown sugar, and cinnamon. Return to heat for 30 seconds more.
*Transfer to serving bowl and sprinkle with additional brown sugar, if desired.

Happy Cooking!

Madison

Almond Macarons with Swiss Meringue Buttercream

Throughout my years as a student I spent a good deal of time studying Spanish, going on to minor in the language during my time at Iowa State. Anyone who studies a foreign language for any length of time will find that foreign language instructors love to watch movies, and in my case, study poetry as well. And while initially I griped and moaned about having to study the arts in another language, eventually I grew to appreciate and love the way other languages talk about love, happiness, joy, pain, and sorrow.

In many ways, it seemed as if Spanish was much better equipped with words and phrases to relay the depth of human emotion, that somehow they just got it more than English speakers ever could. I tell you all this because one of the most captivating movies I watched during my studies was a movie, based on a book, called "Como Aqua Para Chocolate," which quite literally translates into"Like Water for Chocolate."

But the real reason I even bother to mention this Spanish movie while sharing a recipe for macarons, a very French cookie, is because in the movie the heroine, Tita, has a very special gift for cooking. You see, whatever emotion she feels while cooking translates into her food. Not in the figurative sense, but in a very literal way. So happy or sad, crying or laughing, her food holds within it a certain kind of magic.

While I don't think I've quite mastered that kind of cooking, I would like to think if you came to my apartment and ate one of these macarons you would be able to feel the happiness and peace that I felt while making them. They're a magic cookie, like I believe everything originating in Paris to be, and I think it's almost impossible to not smile while eating one.

They're also a very labor-intensive and fussy treat, not to be rushed or kept on the baker's own personal time line. For over a year I've been thinking about making macarons, ever since my trip to Paris last June, but was afraid. Now that I've taken the first steps towards macaron mastery, I'm addicted and bound to someday make macarons with the ease and grace of one of the blogging world's macaron greats, Helen. Until then, these will do just fine.

Almond Macarons with Swiss Meringue Buttercream
Recipe Courtesy of Gourmet, May 2007
Ingredients

For Macarons:
*3/4 cup whole almonds with skin, toasted and cooled completely
*1 1/2 cups confectioners sugar
*3 large egg whites, at room temperature for 30 minutes
*1/4 tsp. salt
*1/3 cup granulated sugar
*1/4 tsp. vanilla extract
*1/4 tsp. almond extract

For Buttercream:
*2 large egg whites, at room temperature for 30 minutes
*1/2 cup sugar
*1/8 tsp. salt
*2 sticks (1 cup) unsalted butter, softened
*1/4 tsp. vanilla extract
*1/4 tsp. almond extract

Instructions

Make Macarons: 
*Put oven racks in upper and lower thirds of oven and preheat to 300°F. Line 2 baking sheets with parchment paper.
*Finely grind almonds with confectioners sugar in a food processor.
*Beat egg whites with salt in mixer at medium high speed until they just hold soft peaks.
*Reduce speed to medium, then add granulated sugar, a little at a time, beating and continue to beat until whites just hold stiff, glossy peaks. Fold almond mixture in two batches into whites until just combined, then fold in vanilla and almond extracts. Transfer meringue to pastry bag and pipe 16 (1 1/2-inch wide) mounds 1 inch apart on each lined baking sheet (32 total). Smooth tops of mounds with a wet fingertip.
*Bake, switching position of sheets halfway through baking, until macarons are puffed and tops appear dry, 15 to 17 minutes. Slide parchment with macarons onto racks and cool 10 minutes. Then, peel macarons from parchment, transferring to a rack to cool completely, about 15 minutes.

Make Buttercream:
*Vigorously whisk together whites, sugar, and salt in cleaned mixer bowl set over a large saucepan of barely simmering water until sugar is dissolved and mixture is warm. Put bowl in mixer and beat with cleaned whisk attachment at medium-high speed until whites hold stiff, glossy peaks. Continue to bea, scraping down side of bowl with a rubber spatula, until meringue is completely cool to the touch, about 5 minutes.
*With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each additional until incorporated. Continue beating until buttercream is smooth. Add vanilla and almond extracts and beat 1 minute more.

Assemble Cookies:
*Transfer buttercream to a clean pastry bag and pipe about 1 Tbsp. onto flat sides of 16 macarons, then top with remaining 16 macarons.

Happy Baking!

Madison

Nutella Chocolate Chip Cookies

I've been a real-life, full-time working girl for three whole days now and boy is it tiring! Tiring in the best sort of way, in the my-brain-is-exploding-with-new-information sort of way. Yet despite thinking about food all day at work, I still somehow find myself baking and cooking at the end of the day to decompress and relax. 

This morning I woke up to a sky full of rain, I have a new Netflix movie coming my way this afternoon, a half a dozen Nutella Chocolate Chip Cookies in my kitchen, and my first weekend home in over two months! Needless to say, I'm just a little bit excited. If you have a free weekend, or even just an hour during the week, I strongly recommend these cookies. 

I'm going to keep it short because, really, I think these cookies say everyting they need to on their own. Nutella. Chocolate. Hazelnuts. Cookie. Chocolate drizzle. And if that wasn't enough, the texture is somthing special, too. Crunchy on the outside, soft and chewy in the center. Pretty much everything you could want in a cookie. If that doesn't sell you, I don't know what will.

Nutella Chocolate Chip Cookies 

(Printable Recipe)

Ingredients

*1/2 cup (1 stick) butter, softened

*3/4 cup sugar

*1 egg

*1/2 cup Nutella

*1/2 tsp. baking soda

*1/2 tsp. baking powder

*1/4 tsp. salt

*1 tsp. vanilla extract 

*1 1/2 cups all-purpose flour

*1/2 cup semi-sweet chocolate chips

*1/2 cup chopped hazelnuts (optional)

*Additional melted semi-sweet chocolate (optional) 

Instructions

*Preheat oven to 375°F. 

*With an electric mixer, beat butter until creamy. Add in the sugar and beat until fluffy, 1 to 2 minutes. Add in the egg and beat until combined. Beat in the Nutella, baing soda, baking powder, salt, and vanilla until well combined. 

*Beat in the flour until just combined. Stir in the chocolate chips and chopped hazelnuts by hand. Scoop dough by large tabelspoons and form into balls. Place, about 2 inches apart, on a lightly greased baking sheet and bake for 8 to 10 minutes, until edges are crispy and center is still slightly soft. Remove from oven and cool 10 minutes on baking sheet. Finishing cooling on wire rack.

Happy Baking!

Madison

Caramelized Onion, Spinach, and Shiitake Mushroom Pasta

I love weekends. I eat them up, every second of them. And though I can't say this is anything new, being in a long distance relationship has most certainly caused my weekend love to grow. Last weekend I ventured out to Illinois on a mission to spruce up J.'s apartment and make it feel a little bit more like home before he started life as a working man.

For someone who loves to take photos of food, I do a very bad job about taking my camera along anywhere besides the kitchen, meaning I have no fun before and after photos to share. The only photo I have is this one, taken before I left for Illinois, wearing these nerdy fake glasses that I'm convinced J. will grow to love if I wear them enough. Okay, so I have some serious doubts, but a girl can try, right?

Besides playing interior decorator for the weekend and wearing glasses that make me look like I need a pocket-protector and a calculator, we also cooked and worked on a few basics, like cooking broccoli, picking a healthy yogurt, navigating the frozen food section, and how to make my favorite peanut butter-brown sugar oatmeal for the mornings.

And while cooking for one on J.'s end might look a little different than dinner at my place on a Monday night, there is something nice about knowing we are both eating dinner at the same time, even when separated by miles and hours. Monday night dinner at my place looked like this and it was delicious. The ingredient list is short, and the toughest part of the whole process is being patient while the onions caramelize. It's pretty magical when you combine a little olive oil and some sweet onions in a pan and let them do their thing. After that, it's pretty much a toss-and-eat affair. Some spinach, shiitake mushrooms, and another drizzle of olive oil over a bed of whole wheat angel hair is my kind of supper.

Caramelized Onion, Spinach, and Shiitake Mushroom Pasta 
(Printable Recipe)
Ingredients

*4 oz. whole wheat angel hair pasta or regular angel hair (equal to two servings of pasta) 
*3 Tbsp. olive oil
*1 medium yellow onion, thinly sliced
*1/2 tsp. salt 
*1 cup Shiitake mushrooms, chopped
*1 cup spinach
Freshly ground black pepper
Additional olive oil

Instructions

*Cook pasta according to package instructions. Drain and keep warm until ready to use.
*In a large skillet heat 2 Tbsp. of the olive oil over medium heat. Add the onions and salt and cook, stirring frequently, for 10 to 12 minutes, until onions begin to caramelize and turn deep golden brown.
*Turn off heat. Add the mushrooms, spinach, and the remaining 1 Tbsp. olive oil. Stir for 2 to 3 minutes, until spinach begins to wilt and mushrooms are heated through.
*Divide the pasta between two bowls. Top with the onion mixture. Drizzle with additional olive oil and freshly ground black pepper.

Happy Cooking!

Madison

Greek Cous Cous Salad

J. has an aunt, a really awesome aunt to be exact, with four of the cutest kids I've ever seen. Last week, while spending some time with J.'s extended family, I had a chance to talk with her about food, nutrition, life, you name it. During this time, one thing was very evident; raising and caring for four children is a lot of work and takes a good chunk of time when done well.

But what really blew me away was her commitment to her children and to feeding them real, healthy food. We're not talking strict perfectionism, just making healthy, balanced eating a priority.

Talking about being time-crunched in the kitchen got me thinking about the dishes I make for myself day-to-day, behind the scenes of Espresso and Cream. Very rarely do I take the time to measure out what I am putting into a dish, and the serving size is typically for one, making it hard to bring these creations from my table to the pages of this site.

Hard but not impossible, so last night I pulled out my measuring cups, boosted the ingredient amounts, and got to measuring. The result was something delicious, quick, and gratifying. For nights when time is especially crunched, cous cous is my absolute favorite. It cooks up in minutes and adds great texture to dishes both warm and cold. If your kitchen is cous cous free, I would strongly recommend going out and buying some in the near future.

Greek Cous Cous Salad
(Printable Recipe)
Ingredients:

*1 cup cous cous, prepared according to pkg. instructions
*2 zucchini, sliced
*2 yellow squash, sliced
*3 Tbsp. olive oil
*1/4 tsp. kosher salt
*1/4 tsp. black pepper
*1 (2.25-oz) can sliced black olives, drained
*4 Tbsp. Greek salad dressing or Italian salad dressing
*2 oz. crumbled feta cheese

Instructions:

*Place the oil in a large skillet and heat over medium-high heat. Sprinkle the zucchini and squash with the salt and pepper. Place the zuchinni and squash in the pan and cook 3 to 4 minutes, stirring occasionally, until zuchinni and squash are softened but still retain some firmness.
*Add cous cous, olives, and salad dressing to the pan and stir 1 minute more to heat through. Remove from heat.
*Divide salad into dishes and sprinkle with feta cheese and additional salt and black pepper to taste. Also serves well cold.

Happy Cooking!

Madison

Braided Pretzel Loaf

Do you ever have those times where life just doesn't seem to slow down and let you catch your breath? I am majorly having one of those moments right now, as evidenced by my lack of regular posting. But despite being torn in many different directions, the emotion that has most frequently filled my heart is not anxiety, it's gratitude. For friends, family and an amazing boyfriend, love and support, change and new opportunities. For a new job!

Recently my mom sent me an e-mail telling me that somewhere around 70% of college graduates are now returning home to live because of a slow economy and jobs that are hard to come by. When I graduated in December, I felt blessed to have the opportunity to stay on with Better Homes and Gardens magazine as a part-time assistant food editor. The last six months have been an amazing time to learn, grow, and adjust to life on my own in the real world. Now, that world is about to get even more 'real' when I start my new (full time!) job as the Creative Services Food Editor for Meredith Integrated Marketing.

The move for me could not be more perfectly timed or easier, since my office will be located one floor down in the same building I am currently working. And the people? Well from what I know of those I will be working with, I have a lot to be excited about. As I adjust to the new position and responsibilities, I'll explain more. But for now, I'm baking bread and feeling thankful for the things that have come my way.

Braided Pretzel Loaf 
(Printable Recipe)
Ingredients:
*1 1/2 cups warm water (110 to 120*F)
*1 pkt. active dry yeast
*1 Tbsp. sugar
*1 tsp. salt
*2 cups all-purpose flour
*1 cup whole wheat flour
Additional 1/2 to 1 cup all-purpose flour
*1 large egg, beaten
*1 tsp. kosher salt

Instructions:
*Preheat oven to 400*F. Line a baking sheet with parchment paper. Set aside.
*In a large bowl sprinkle the yeast over the water. Add in the sugar and salt and stir to combine. Let stand 5 minutes.
*Add the all-purpose flour to the bowl and stir with a large spoon to combine. Add in the whole wheat flour and work in the whole wheat flour with your hands. Add in an additional 1/2 cup to 1 cup flour, until the dough is still soft and pliable but not sticky.
*Turn dough onto floured surface and knead for 3 to 5 minutes.
*Place dough in a clean, lightly greased bowl and cover with a kitchen towel. Place in a warm place, free of drafts and allow the dough to double in size, about 45 minutes.
*Punch down the dough and divide into three equal sized portions. Roll each portion into 'ropes' about 12 inches in length. Press together the ends of one side of the ropes and braid the dough. Pinch together the second set of ends.
*Transfer dough to the parchment lined baking sheet and allow the dough to rise until doubled in size, about 30 to 45 minutes.
*Brush the braided dough with the beaten egg and sprinkle with salt.
*Bake for 40 to 50 minutes, until dough is dark golden brown. Cool at least 5 minutes before serving.

Happy Baking!

Madison

Bluberry Galette

Whew! I feel as if I've been out of touch with the outside world for months when it's only been a week. I've been spending time with family and friends and celebrating a milestone birthday for my dad. And now the list of blogs I have to catch up on reading is a mile long, the laundry is piling up as I write this post, and I don't even want to think about the state of my eyebrows. I'm not sure what the connection is, but I'm pretty positive good-looking eyebrows and technology go hand in hand.

I've taken a brief reprieve from this lack of technology to share with you something I made just before I left. J. and his family stopped by my apartment last Thursday and while they were here, I shared a good portion of this Blueberry Galette. Though I've said it before, a galette is probably the easiest variation on a pie. Flaky crust? Check. Fruit filling? Check. The only thing that is missing is the fuss and frustration of rolling out a perfect pie crust with a beautiful, fluted edge.

Every pie crust I've ever made, before this one, has contained butter. Buttery, flaky crust is what it's all about, right? Well Ree, aka The Pioneer Woman, has changed my mind about it all. She provided this recipe for perfect pie crust, made with shortening in place of butter, and boy is it divine. Flaky and light, this crust has it all. And the blueberry filling tops it off, with bright citrus, a touch of sugar, and a little flour to pull it all together, this is pie at its very best and easiest.  

I'm off to continue my vacation, but I'll be back soon with lots of exciting news!

Blueberry Galette 
(Printable Recipe) 

Perfect Pie Crust
Courtesy of the Pioneer Woman Cooks 
Ingredients:
*1 1/2 cups Crisco
*3 cups all-purpose flour
*1 whole egg
*5 Tbsp. cold water
*1 tsp. salt

Instructions:
*Preheat oven to 400*F. 
*In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.*Form the dough into a ball, then flatten slightly into a disc. Put the dough into a zip-top bag and place in the freezer for 15 to 20 minutes.
*On a large sheet of parchment paper roll the dough, starting at the center and working your way out into a 12 to 14 inch circle. This circle doesn't have to be perfect, just in a fairly circular shape. Transfer the dough circle, on the parchment paper, to a baking sheet. Prepare the blueberry filling.

Blueberry Filling
Ingredients:
*2 pints bluberries
*3 Tbsp. sugar
*2 Tbsp. flour
*2 tsp. lemon zest
*Juice from half a lemon

*1 egg, lightly beaten
*1 Tbsp. sugar

Instructions:
*In a large bowl, combine the blueberries, sugar, flour, lemon zest, and lemon juice. Toss to coat evenly. Spoon the mixture into the center of the dough circle, leaving a 2 to 3 inch dough border around the filling. Turn dough up around the filling, pinching the edges of the crust together as needed. Brush the crust with the lightly beaten egg, sprinkle with sugar.
*Bake for 40 to 45 minutes, until crust is golden brown and filling begins to bubble slightly. Remove from oven and cool for at least 30 minutes before serving. Cut into wedges to serve.

Happy Baking!

Madison

 

 

White Chocolate Dipped Nutella Cookie Dough Bites

Originally I planned to post these on Friday in preparation for 4th of July. But then I made these brownies and got so excited about them that I lost my mind, got distracted, and in a sugar-induced haze I posted brownies instead. Not to worry, these White Chocolate Dipped Nutella Cookie Dough Bites (yes, you heard that right) taste good any time of the year.

If you're at all like me, you probably don't need to read the rest of this post to know you want to make them, so I will keep this short and sweet so you can head on over to your kitchen and get to making them. Joy's post last week was what first got me thinking about chocolate dipped cookie dough, but me being me, I had to play around and make it mine.

So what could make chocolate dipped cookie dough better? Adding Nutella, of course! Boy oh boy are they delicious, and quick, because when a craving strikes, the last thing you want to do is wait. Rest assured, this cookie dough is egg-free and safe for all to eat, though I can't safeguard you against the stomach ache that comes when you eat too many, too early in the morning.

White Chocolate Dipped Nutella Cookie Dough
(Printable Recipe)

Ingredients:
*3/4 cup butter, softened
*3/4 cup sugar
*3/4 cup brown sugar
*1 tsp. vanilla extract
*1/2 tsp. salt
*1/2 cup Nutella or creamy peanut butter
*2 cups all-purpose flour
*1 (16-oz.) package white chocolate or almond bark
Wooden toothpicks 
Sprinkles or other toppings (if desired)

Instructions:
*With an electric mixer, beat the butter on medium speed until creamy. Add the sugars and beat for 2-3 minutes, until fluffy. Beat in the vanilla, salt, and Nutella. Add in the flour and beat until well combined.
*Drop dough by rounded tablespoons onto a waxed paper lined baking sheet. Stick a toothpick into the center of each dough ball. Freeze for 20 minutes.
*In a microwave-safe bowl, melt the chocolate or almond bark, microwaving in 15 second intervals and stirring between each interval until chocolate is just melted, about 2 minutes.
*Dip cookie dough balls into chocolate and return to waxed paper. Freeze for at least 20 minutes. Keep in the freezer until ready to eat.

Happy Baking!

Madison

Super Fudgy Brownies

Let's talk about brownies, shall we? 

When I first made these brownies, I was doubting the recipe the entire time. "There isn't enough flour!" I kept thinking. But since the recipe comes from the baking great, David Lebovitz, I figured it was worth seeing the recipe out as directed. I might have even audibly coaxed myself onward with a "It's David-freaking-Lebovitz, Madison! He knows baking!"Call me crazy, but my pep talk worked, and I continued. 

The head notes of the recipe said the step about stirring by hand for a full minute is very important, and after seeing the change in texture after stirring, I can understand why. The batter goes from grainy and dull to smooth and glossy in that one important minute. Please don't skip it.

After I removed the brownies from the oven I started to get nervous again. Butter had pooled in small places on the surface, which concerned me immediately. "This can't be right!" I harped. But the recipe said to let the brownies cool completely in the pan before even thinking about cutting them or removing them. Since it was late, I went to bed and figured I would deal with this whole thing in the morning. But in the morning there was nothing to deal with. The brownies were beautiful, dense, and ready to be eaten.

I didn't really trust myself with a whole pan of brownies in my apartment, much less dense and fudgy David Lebovitz brownies, so I cut them into squares and whisked them away to the office immediately. Thanks to chocolate-loving co-workers, they were gone by noon, but not before I took one for myself.

What I've learned? This whole process would have been much less stressful if I had just trusted the recipe and quit trying to make it wrong in my mind. Actually, the recipe is very simple and incredibly quick. Another major bonus is that it all comes together in a saucepan. For someone who loves baking and hates cleaning, this is a very good thing.




Super Fudgy Brownies
Adapted from David Lebovitz's Time for Dessert 
(Printable Recipe)

Ingredients:
*6 Tbsp. butter
*8 oz. bittersweet chocolate
*3/4 cup sugar
*1/2 tsp. vanilla extract
*2 large eggs
*1/4 cup + 2 Tbsp. all-purpose flour

Instructions:
*Preheat oven to 350*F. Lightly butter a sheet of parchment paper, then use the parchment paper to line an 8x8-inch baking pan (the parchment should go up the sides of the pan, too). Set aside.
*In a saucepan over medium-low heat, melt the butter and chocolate, stirring frequently. Remove from heat when chocolate is just melted. Add in the sugar and vanilla extract and stir to combine. Beat in the eggs, one at a time. Beat in the flour and stir vigorously by hand for 1 full minute. During this time the texture of the batter will go from grainy to smooth and glossy. The batter should also start to pull away from the sides of the pan.
*Transfer the batter to the prepared pan and spread evenly. Bake for 30 minutes. Do not overbake. Remove from oven and cool completely in the pan before cutting into squares.

Happy Baking!

Madison