Hello faithful readers!
I got my laptop back, rescued from the grave. It had some kind of monster virus, but the computer people were able to wipe it clean and then reload all my pictures and documents back on. I don’t know how they did it, but I’m glad they knew what they were doing!
While my laptop was at the computer hospital for the week, it snowed and I made brownies. The snow arrived on Friday. I went with my three little brothers to watch The Lightning Thief and when we got out snow was falling. So we headed home and hunkered down for the weekend.
See it coming down? It was really a beautiful sight, especially under the lamp posts when the light illuminated the snow falling all around. On Saturday morning, the backyard was especially pretty.
It was breathtaking. I was up early Saturday, when everything was quiet, and blanketed with snow. It was a really nice moment.
At some point this weekend, in between taking pictures of snow, I made brownies. I’m in the cake-y brownie fan club, not the fudge-y brownie fan club. Having brownie stick to the roof of my mouth and impair my speaking ability doesn’t really do it for me. I’ve got a tried-and-true recipe for exactly the kind of brownie I like, and I got it off the back of those cocoa canisters ages ago. How handy is that? And completely switching topics, you know how people enjoy the edges of the brownies the most? Some websites have started to sell “all-edge” brownies pans, with a wall-like thing zig-zagging through the pan so all the brownies pieces have edges. My solution to the brownie serving and edge problem is to bake them in muffin tins. Then you get the perfect two-bite brownie, with a ring of edge. And of course, it’s cake-y inside. Behold:
I was so pleased with myself when I first thought this up, and now I rarely bake brownies any other way. Muffin tins or bust!
Here’s the recipe I use:
1/2 cup + 2 tbsp butter (REAL butter! I’m serious.)
1 cup sugar
1 tsp vanilla
6 tbsp cocoa powder
1/2 cup flour
1/2 cup chopped nuts (optional)
Preheat the oven to 325 degrees.
Cream butter, sugar, and vanilla.
Beat in eggs. Blend in cocoa.
Stir in flour and nuts.
Bake in greased 8×8 pan for 30-35 minutes or in greased muffin tins for 30 minutes. (I wouldn’t recommend using cupcake liners because they get greasy)
It’s a pretty easy and straightforward recipe. And you can switch things up too. One time I used orange extract instead of vanilla, and enjoyed the result. You could try other extracts or nuts to mix things up. Or you can stick with the basics. It’s always a favorite around here.