Milk chocolate brownies and a change of plans

There has been a change of plans around here: Somerset Maugham will have to wait a while, since I decided to buy "Gone Girl" after reading that turning the book into a movie is David Fincher’s next project. :)
Two friends of mine have told me that book is great and that it will probably cost me hours of sleeping – like the Millennium trilogy, years ago – and I cannot wait to start reading it. I’ll keep you posted.

And speaking of change of plans, I usually go for brownie recipes that call for cocoa – like Alice Medrich’s out of this world brownies – and/or dark chocolate, but decided to give Kathleen King’s milk chocolate brownies a chance. They turned out delicious, like everything I have made from that book - I hope Gillian Flynn surprises me in the same way. :D

Milk chocolate brownies
from the delicious Tate's Bake Shop: Baking For Friends

½ cup (113g/1 stick) unsalted butter
250g (9oz) milk chocolate, finely chopped
½ cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup (105g) all purpose flour
1 tablespoon cocoa powder, sifted
pinch of salt

Preheat the oven at 180°C/350°F. Lightly butter a 20cm (8in) square baking pan and line with foil, leaving an overhand in two opposite sides. Butter the foil as well.
In a large saucepan, melt the butter over medium heat. Remove from the heat, add the chocolate and let it stand for 1 minute. Stir until chocolate is completely melted and smooth. Cool slightly.
Whisk in the sugar, then the eggs, one at a time. Whisk in the vanilla. Stir in the flour, cocoa and salt. Spread the batter evenly into the prepared pan.
Bake until a skewer inserted into the middle of the brownies comes out with a moist crumb, about 20 minutes.
Cool completely in the pan over a wire rack. Cut into squares to serve.

Makes 16