CHOCOLATE, ENOUGH SAID!
Oops, I’m a day late this week. But . . . I have VERY good reasons. The best one is that I had my 4 year oncology check-up yesterday and have been pronounced in excellent health! Praise God!!!! The other is that Triple T Fence Company of Midland has been here all week repairing/replacing our hail battered Country Estate fencing. Wonderful folks. Very pleasant, efficient, proficient. I highly recommend them! At the end of each of their long days, I had a ‘treat’ ready for them to take back to their hotel: homemade cinnamon rolls, cookie bars, apple muffins, and the pièce de résistance - brownies! I combined/tweaked several recipes I had and came with the best ones I’ve ever made. I made a pan for the guys and a pan for us. We paired ours with homemade ice cream (flavored with a few drops of YL orange essential oil) last night. Yum-meee! I’m sharing the recipe below ‘cause they were REALLY good.
To showcase jewelry (that IS the purpose of this blog) and since I have chocolate on the brain, I’ve included the links to several of my pieces which lean heavily to the chocolate brown spectrum. Enjoy along with your brownies!
My Best Brownies
Preheat oven to 350 degrees.
Beat with whisk or spatula:
1 stick (8 tbsp) unsalted butter, VERY soft or melted
1/2 cup white sugar
1/4 cup lightly packed brown sugar
Add & mix well:
2 tsp pure vanilla extract
Sift (yes, sift) together, then add to above mixture, mixing well, but not beating:
2/3 cup all purpose flour
2/3 cup unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp salt
1 cup Enjoy Life Semi-sweet Chocolate Chunks
Spray an 8 inch pan, then line with parchment paper (so you can lift out the brownies).
Bake 20 minutes, check. Add 5 more minutes if not set. Don’t over bake if you like chewy brownies, which I do!
Cool, lift out, cut into thirds one direction and fourths the other to yield 12 VERY rich brownies!
Hopefully we’re seeing the last of our 100+ degree days this week. Soooo ready for fall.