You need to know about this brownie recipe! (I know what you are thinking, a month without blogging and I return with a brownie recipe?) Yes, I have taken quite a hiatus from blogging, but I'm not one for excuses - so let me get right to it.
Although, just this week I have started some sewing - I am just in the muslin stage and don't quite have anything to show. But I promise that there will be some progress and eventually some pictures for you.
With a desire to reconnect with all of my wonderful blog friends, I decided to share with you a recipe that I just love (after all, when I started my blog, I said that there would be some cooking). And it has been so long since I shared a recipe - I think the last one was my homemade cottage cheese.
These brownies are absolutely delicious; I brought them into work twice recently and got rave reviews each time. (During a conference call people were known to put the phone one mute just so they could ask for the pan of brownies to be passed their way . . .)
|Wouldn't you want this deliciousness at your finger tips?|
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 1 tsp salt
- 2/3 cup cocoa
- 1 1/2 cups flour
Cream butter, sugar, eggs and vanilla. Add dry ingredients. Put in greased 13" x 9" glass pan. Bake at 350 degrees F for 25 minutes. Let cool.
Of course, once you have decided to indulge yourself with a pan of brownies, you need the icing on the cake . . . err . . . brownies. This frosting recipe is one that I adapted from Annie's Eats (a delightful blog, especially if you are a fan of sweets. (I believe I have mentioned that I am in a previous post).
- 3 large egg whites
- 1/2 cup sugar (granular)
- pinch of salt
- 1/2 lb. unsalted butter at room temperature
- 2 tsp vanilla extract
- 1/4 - 1/2 cup cocoa powder (depends on how chocolaty you like your frosting)
Combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently until the mixture reaches and the sugar has dissolved. (I would like to add be sure to not let to mixture get too hot or sit at for too long. I did this once and my frosting took on the texture and consistency of Elmer's glue).
Transfer the mixture to the bowl of a stand mixture fitted with the whisk attachment (I'm sure you could do this without a stand mixture, but life is a lot easier if you have one). Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature. Recipe says 8 minutes, but mine usually takes a little longer - so don't worry so much about the timing.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. Stir in vanilla and mix until just incorporated. Add the cocoa powder a few tablespoons at a time (tasting every now-and-then until frosting reaches desired chocolatyness).
As a rule of thumb, I only make something like this if I intend to share it with a large group of people. If I were to make this for the hubby and I - I would look like a whale. I have little to no willpower to pass up a delicious dessert such as this.
Live the moment, love life!