It was a sad Sunday watching the Giant’s and Bears win their games, being forced to cheer for Green Bay, and then the Bear’s didn’t make it to the playoffs. The saddest part, no more Sunday Funday. I mean, yes there is still football on Sundays but with my #1 and #2 teams out, I’m not as interested.
Good thing we have Indiana Basketball to keep us busy : ) I recently found this picture and thought it was really funny (and not only because of this awesome sweatband)! It was taken in NY and I’m rocking my first Bear’s gear!
From Football –> To Brownies
It was so special to spend this time with my aunt browsing through the huge pile of cookies, cakes, casseroles, noodle puddings, and cheesecakes and learning more about her (and my Dad’s) mother. One thing I learned…my Grandma LOVED her chocolate! When my Mom and I did our holiday baking in my kitchen, we filled the day kitchen tales from her mother too.
One of the recipes my grandma used to make that my aunt often makes now is brownies. So when the BOY requested brownies for our NYE dessert, I was excited to make this recipe for the first time.
The recipe calls for a 13×9 pan, but I knew that many brownies would be dangerous, so I halved the recipe and used a smaller pan. This is still too many brownies for 2 people, but we are always happy to share!
Per the BOY’s request, I didn’t add any nuts or chips, so these brownies are super fudgy with a nice, smooth texture. And, they pack plenty of rich, chocolaty taste.
But I just couldn’t resist a little flair…I’m sure you’re not surprised : )
So I drizzled some white chocolate across the top of the cooled brownies.
It took some serious willpower not to dig right in and try these brownies immediately. But we had the most amazing dinner ahead of us, so we were able to wait.
Adapted from BAKER’S One Bowl Brownies
4 oz. BAKER’S Unsweetened Chocolate
1 cup (2 sticks) butter
2 cups sugar
4 eggs, lightly beaten
1 tsp. vanilla
1 cup flour
Optional: 1 cup coarsely chopped pecans, walnuts, chocolate chips, etc
Heat oven to 350°F.
Spray a 13×9 inch pan with cooking spray.
Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
Blend sugar with the eggs and vanilla. Stir into chocolate mixture. Add flour and nuts (if using); mix well. Pour into prepared pan.
Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely before cutting to serve.
Note: If you like a thicker brownie, I would recommend following the recipe as written but using a smaller (9×9 or 8×8) pan. If you want a less fudgy brownie (I’m not sure why you would), use only 3 eggs.
Aunt T…Did I miss anything???