I'm Sandra, and I'm a chocoholic. There's no shame in admitting that, is there? I love chocolate candy, chocolate cake, chocolate pie, brownies, ice cream, mousse -- everything chocolate.
Even when it comes time to do a tasting for an upcoming event for the nonprofit I oversee, my bias for chocolate is hard to hide. We're gearing up for a golf tournament, and the night before the tournament, there's a dinner at the Hilton in downtown Austin. (Shameless plug -- their manager is on our board, and they're very, very generous to our chapter).
The Hilton hosted a tasting the other day for the golf dinner, and I just couldn't wait for dessert -- two choices. One was pears in a champagne sauce. That was the one placed in front of me. My manager of special events got the chocolate option. I was insanely jealous, but I never let on. And, honestly, the pears were pretty yummy. We taste-tested each one, though, and there just was no comparison to the chocolate option. I wish I had a picture of the chocolate dish, because the presentation was beautiful and whimsical. Hopefully, I'll have a chance to take a pic of it at the dinner.
We moved into our house right over Christmas, and yes, I mean during Christmas Eve and Christmas Day. There are still some unopened boxes in the garage, and I'm sure there's one that holds a few of my cookbooks, measuring cups and flour sifter. Unfortunately, I've used that as an excuse not to make my "famous" scratch brownies, for which my husband claims he married me.
My 12-year-old daughter has expressed an interest in cooking, so I decided to teach her how to make "my" brownies. Friday night, we worked together and created the best brownies known to man. After one taste, my husband knew they were mine and not from a box. There really is a big difference. And now I'm sharing the recipe with the world. Or at least to those of you who read this blog.
Sandra's Brownies (Note -- this is a modified version of the fudge brownies in the Better Homes & Gardens Cookbook, circa 1981, and the recipe is doubled, since a single batch never seems to be enough).
1 1/4 C butter (I used unsalted, sweetened, but the salted works, too.) 12 T (or 3/4C) powdered cocoa 2 C sugar 4 eggs 2 tsp vanilla 1 1/2 C all-purpose flour Oven 350
Melt butter over low heat. Once melted, turn off heat and add cocoa. Stir thoroughly. Stir in sugar. Add eggs and vanilla, and beat LIGHTLY just till combined (don't overbeat or brownies will rise too high, then fall). Add flour, stirring after every quarter cup to avoid lumps. Pour batter into 9"x13" pan and cook for 35 mins. Cook longer for cakier brownies.
The yummiest way to serve these is right out of the oven with a scoop of vanilla (or WalMart's white russian) ice cream.
Try them, and let me know what you think. In the meantime, I'll be holding down the fort at the CA meetings.