can you see my friend who has been banging his beak into the window for about 6 months? It is amazing that he is still alive!
Mom’s Brownies
Brownies are always a go-to idea for me on a snowy day. The precipitous fall in the barometer overnight left me with the classic banging headache all day today. This calls for my go-to cure, as well as a soul-satisfying treat – Deep Rich Chocolate!
My Mom’s Brownies have always held a special place in my heart, and in my favorite hand-written cookbook.
Here is her recipe – the one I always return to.
MOM’S BROWNIES
8 tblsp unsalted butter
2 oz best quality unsweetened chocolate
2 extra large eggs, room temp
1 tsp vanilla
1 cup sugar
3/4 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 cup coarsely chopped walnuts
Preheat oven to 350F. Butter and flour lightly an 8″ square baking pan. Set aside.
Melt butter and chocolate in a bain marie. Set aside to cool.
Sift together the flour, baking powder and salt. In the bowl of an electric mixer fitted with a paddle attachment, beat the eggs for 5 minutes or until light and pale colored. Do not underbeat. Add the sugar and beat on medium speed until well blended, about 1 minute. With the mixer on low, add the cooled chocolate and blend. Add the vanilla and blend. With the mixer on low, add the dry ingredients, blending just until the flour disappears. Take the bowl off the mixer and blend in the walnuts with a rubber spatula. Pour the batter in to the prepared pan and bake for 25 minutes or just until a toothpick inserted in the center comes out clean. Cool brownies in the pan completely. Cut into squares and serve with vanilla ice cream. Enjoy!
