Bittman’s Brownies

Ni hao, friends!! I’m back from China, jet-lag free and super excited for the coming weeks filled with graduation festivities, friends, family (all coming in for my graduation party), and even more fun.

Whirlwind recap of China: Extremely tiring since every day there was something else exciting to see but definitely a lot of fun. Highlights include Shanghai (what a lovely city!), the Great Wall (picture below), a friend’s wedding, and literally spending every last penny of ours on food. It was two weeks with one of my favorite people in the world, our first trip longer than an extended weekend, and it was wonderful.

Now for the baking. Towards the end of our trip I was constantly complaining that I wanted some serious chocolate cake or brownie action. If you’ve eaten Asian food, you’ve realized that they’re not big on chocolate and their cakes are not the rich, dense versions you’ll find in any Western bakery, but rather light, fluffy sponge cakes with a barely detectable flavor. For this girl, whose refrigerator is never without butter and heavy cream and whose pantry is constantly stocked with dark chocolate, satisfaction with Eastern desserts could only last so long. So while I enjoyed my time in China I was looking forward to getting back into my own kitchen and whipping up some serious brownies.

These are serious brownies. They were not as chewy as I like my favorite brownies but they sure satisfied that gnawing in my stomach from a lack of a really good chocolate dessert.

Bittman’s Brownies
adapted from Eats Well With Others

Makes 16 or 1 8×8″ square pan.


  • 3 oz dark chocolate, chopped
  • 1/2 c (1 stick) unsalted butter
  • 1 c sugar
  • 2 eggs
  • pinch of salt
  • 1/2 tsp vanilla extract
  • 1/2 c all-purpose flour

Preheat oven to 350F. Line 8×8″ baking pan with aluminum foil. Melt chocolate and butter together in a medium-sized bowl over gently simmering water. Once almost melted, take off heat and continue stirring until completely melted. Stir in sugar with a wooden spoon followed by the eggs one at a time, salt, and vanilla extract. With a spatula, fold in flour until it just disappears. Pour batter into prepared pan and bake 25-30 minutes or until just set. Eat with a spoon as soon as they come out of the oven.

Yeahhhhh spoon!!


  1. Shawn Said:

    It’s settled…I’m not going to rest until I make these and eat them from the pan with a spoon!

  2. LOL you are so adorable — love the great wall photo. I know exactly what you mean about Chinese desserts. These look great, but like you, I like my brownies on the chewy side too =).

  3. Aww, that’s a cool picture. Your brownies look really good too—yea for eating them with a spoon!

  4. Mandy Said:

    Looks like you had a great time in china! and Congrats! I still remember your first year and the dining room table in the apartment being your study space. I wish you the best of luck Sharlene; you’ll be such a great doctor. 🙂

  5. Corey Said:

    Love the jumping pic!!!

  6. What a great picture of you! The brownies looks o delicious! The word is decadent!

  7. Joanne Said:

    Yay! I’m glad you had fun but I’m also super glad you’re back!

    Swoon! I love these brownies! They are definitely a good stand-by to have in your repertoire….but I’ve become a Baked fan now!

  8. Sues Said:

    Aww so happy you’re home and had fun!! I love that you made chocolate brownies as soon as you got home 🙂

  9. Joanne Said:

    MEGA congrats love! I can’t believe that you are a REAL doctor now! You must be on cloud nine.

    Also because you got to taste this pie. Hello luscious.

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