A craving is a strong and sudden desire that grows if not acknowledged and, in the food world, it’s usually for something sweet, salty, or fatty and rarely for a big, fresh, crisp salad. Most of the time, the longing is so urgent that the solution comes in the form of fast food or a quick walk to the corner store for a candy bar. Very rarely do we consider the ingredients in our own kitchen as a possible antidote to our powerful yearning.

This weekend was a particularly busy one, which left me no time for my weekly trip to the grocery store to stock up for the week. I eventually found a small window of opportunity to relax on the couch and gather my thoughts; oddly enough, they all had something to do with chocolate. I tried to watch TV and flipped through a magazine, but that was no help. It was as if I had opened Pandora’s Box of chocolates, and there was no way I was going to be able to continue with my day if I didn’t suck it up and give in to temptation.

Luckily, I didn’t even have to leave the house and was able to use up ingredients I had on hand. Most importantly, though: my craving didn’t have to wait too long as I whipped up out-of-this-world delicious brownies in record timing.

Cocoa Brownies

Adapted from Honey & Jam

• 10 tablespoons unsalted butter, cubed
• 1 ¼ cups sugar
• ¾ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon pure vanilla extract
• 2 large eggs, cold
• ½ cup all-purpose flour

Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1 minute and 30 seconds. Remove and stir until the butter is melted and the mixture is fairly smooth (it will look a little grainy). Set aside briefly until the mixture is only warm, not hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, 30 to 35 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into squares.

This recipe was practically designed for the sole purpose of satisfying an intense chocolate craving as quickly as possible. No need to allow your butter the extra half hour to soften before using – in this recipe, you just melt it together with the cocoa, salt and sugar. Truly, the longest step in the preparation process comes from allowing the mixture to cool slightly before adding the other ingredients. It feels as if you’re making a magic potion as you throw in the eggs and flour and powerfully whip your wooden spoon about in your cauldron. In a sense, I guess you are producing something magical, since the mixture emerges from the oven in no time as a hot, moist and chewy cocoa flavored cure for your chocolate fever.

The rich cocoa flavor is strong enough to stand up to any craving and, armed with a cold glass of milk, you’ll be able to extinguish your desire for something sweet once and for all. On the other hand, these brownies are insanely good, and one might not be enough. They do tend to magically disappear just as quickly as they were magically made.

Casey Ann is a local foodie and blogger. Check out her recipes and reviews at www.cleanpl8.com.