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!
Sets:
Fused Glass
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 eggs
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
Fold in:
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.