Sleepless nights, messy diapers, fussy baby times, interrupted personal time, baby blues… How does one ever cope? I’ll tell you how – baby bliss and a batch of brownies!
Yes, I am IN LOVE with my daughter. She is absolutely adorable and precious. I look at this miracle every day and am touched by God’s love towards me, my daughter, and the world. I adore her and she adores me, and it is wonderful! Each day I am thankful for her.
In addition to these great feelings, what else could give me a burst of joy? A batch of brownies of course! Yes, I baked my first batch of brownies tonight and enjoyed them thoroughly. There’s just nothing like gooey, yummy chocolate coming fresh out of the oven. Our favorite brownie recipe, as it stands, is the “Whatever Floats Your Boat Brownie” recipe. That’s what I made tonight, with chocolate chips inside. However, I did make a recipe last week, before Ava was born, that was good. If you like a rich, not as moist, brownie that you would like to serve with a dollop of whipped cream on top, then this is the recipe to try. (I did not use the espresso powder).
adapted from Bon Appetit, August 1999
makes 24 brownies
8 ounces unsweetened chocolate, coarsely chopped
12 Tablespoons (1 1/2 sticks) unsalted butter
1 1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon instant espresso powder (optional)
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Butter a 9×13-inch baking pan. Line the pan with foil and butter the foil. This will make brownie removal much easier.
Whisk together flour, baking powder and salt and set aside.
Place butter and chopped chocolate in a medium sized heat proof bowl. Place the bowl over a pot of barely simmering water, being sure that the bottom of the bowl does not touch the boiling water. Stir until chocolate and butter are completely melted. Use pot holders to remove the bowl from over the boiling water. Let mixture sit for a few minutes.
Meanwhile, in a medium sized bowl, whisk together sugar, eggs, vanilla extract and espresso powder. Whisk until pale and thick. Pour the chocolate mixture into the egg mixture. Whisk until completely incorporated. Add the flour mixture all at once and whisk to incorporate. Pour into the prepared pan and bake for 30 minutes, or until a skewer inserted in the center comes out clean.