I just got back this afternoon from Tucson. I had a speaking engagement at the E-Free Church on Swan Road. The last bit of encouragement I gave these precious women was was "go home and bake cookies." It DOES have a "special" meaning.
Like every good teacher, you do what you tell the ones you teach, I didn't "bake cookies" but I did pull out Martha Stewart's Favorite Comfort Food Cookbook, turned to the chocolate section and proceeded to make the BEST Brownies ever. So, wonderful that they smell in the oven drew my darling husband into the kitchen.
For all your brownie lovers - here's the recipe. So...go "bake brownies."
12 T. 1 1/2 sticks of unsalted butter, cut in pieces
8 oz of best quality bittersweet or semisweet chocolate ( all I had was chocolate chips and it worked)
4 large eggs
1 1/2 cups granulated sugar
1 T. pure vanilla extract
1 1/3 cup sifted all purpose flour
1/2 t salt
1. Heat oven to 350 degrees. Grease a 9 x 13 inch baking pan with butter
2. In the top of a double boiler or n a heat - proof bowl over simmering water, melt the butter and chocolate until smooth; stir occasionally. Remove from the heat. Allow to cool to room temperature.
3. In a large mixing bow, combine the eggs, granulated and brown sugars, and vanilla, and beat well with a wire whisk. In a separate bowl, combine the sifted flour and salt. Add the cooled chocolate mixture to the egg mixture and, using a wooden spoon, stir until well combined. Gradually add the flour mixture, and beat until thoroughly combined. Pour the batter into the prepared pan.
4. Bake until a tester inserted into the center of the brownie comes out clean, about 30 minutes. Do not over bake. Let stand on a rack in the pan until cool.
The bottom picture show what the condition of my brownies looked like after less than 3 minutes out of the oven.