In case anyone needs clarification, I eat a TON of chocolate.
This rare disease of mine appears most severely during the month of May when AP exams and finals come up but we can’t forget to mention science fair season and most importantly, school starting season. In fact, school is starting in less than two weeks (lucky frenchies don’t start until September…) and I have been consuming an ungodly amount of chocolate. I have gone through 2 bags of chocolate chips and probably around 2 lb of dark chocolate.
Although, I guess some of that could be attributed to the hoard of little chocolate monsters that came every other day, the fact that I made a ton of chocolate cake (which inherently, I ate…), and the regular occurrence of testing these unabashedly easy brownies. All those events occurred with some degree of regularity but the third, more than the others. Newsflash: These brownies have a HUGE problem and that is they are too stinking easy to make.
It literately takes less than 7 minutes to melt chocolate, crack an egg, whisk, and stick it into the oven.
So theoretically speaking, you could manage to whip up 8-9 batches of these wonderful, fudgy, chewy brownies in one hour, no problem. And why the heck not? They taste amazing -like you put 1/4 lb of butter and spent 1 hr spewing flour all over your kitchen. Except you didn’t do any of that. All you did was melt some chocolate, whip in an egg, and pour it into a pan. And preheated an oven and set a timer.
These brownies are absolutely no help to my chocolate addiction -edged crispy and brown, pools of liquid chocolate, shiny with a paper thin crust, and gifted with the perfect combination of chewy and fudgy.
Preheat the oven to 375 F.
Prepare 2 cups in a cupcake mold by greasing with butter or oil.
Whisk the chocolate and egg together for 5 minutes. Pour into the prepared cups. Sprinkle with more chocolate chips if desired.
Bake for 20-30 minutes or until toothpick comes out clean. However, they're also great molten.