Blessings and brownies...
This month I have been blessed with more work offers than I can take. I don't know what it is about the month of February, but everyone around here wants to take off! Unless anyone cancels on me, as of right now I will work every day this month except the 23rd, 26th and 27th. That's 17 work days for me this month...7 more than last month! The actual work I do doesn't always feel like a blessing, but the fact that I'm not just sitting around this last month before Will gets back is a
huge blessing. I already feel like I'm nesting because I've been decorating like crazy, rearranging, and cleaning, cleaning, cleaning. Now that I don't have stuff all over, I can see the floors...the DIRTY floors! I really don't mind cleaning - what I do mind is dirt! As the time for Will to get back draws closer, I find myself keeping things tidy just in case he should come back early.
So, on to the brownies...A while back I decided to make brownies from scratch instead of from a box. They were super easy and I was amazed at how much better they tasted - pretty different from boxed, but so, so good. So good that my neighbor is still craving them (I had to share with the neighbors lest I eat them all myself). I have, over the last few years, become especially fond of chocolate, mainly dark chocolate. My dear, sweet husband sent me a box FULL of chocolates for Christmas...truffles, extra dark chocolate, extra extra dark chocolate, with nuts, without nuts and even with espresso! I decided that it would not be wise to eat all of this chocolate myself (except for the truffles, of course) so I decided to cook with it! Now, brownie batter calls for unsweetened chocolate, but you can use dark chocolate and adjust the sugar a bit for flavor. I've found that the best thing to do is to follow the recipe exactly, except instead of using chocolate chips, use chunks of the fancy dark chocolate bars my husband sent!
So here you are - a decadent, high carb, high sugar, high fat brownie recipe. The only thing that makes it better is the recipe that follows for
Cappucino Frosting. Mmmm. Diabetics, beware. You probably shouldn't even look at these brownies.
Because Life is Short Brownies 4 oz. unsweetened chocolate
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
1 tsp. vanilla
1 cup chocolate chips (dark, milk, white, peanut butter, etc.)
dash of cinnamon and nutmeg, if desired (especially if using the Cappuccino Frosting!)
In a large bowl, microwave chocolate and butter at high for 1 min., then stir. Continue microwaving at 30 sec. intervals until melted. Stir in sugar. Add eggs one at a time, beating with a spoon, until just blended. Stir in flour and vanilla, then chocolate chips. Pour into a lightly greased 9"x13" baking dish and bake at 350 degrees for 30 to 35 min. (until toothpick inserted in center comes out clean). Cool completely.
Cappucino Frosting: (adapted from Southern Living Dec. 2006)
1 envelope instant mocha cappucino mix
1/4 cup hot milk
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
dash of cinnamon
1/2 tsp. vanilla
Dissolve mocha mix in hot milk, then cool completely. Pour mix in a bowl, then add butter. Beat with a mixer, adding sugar and beating until smooth.
Spread frosting over the brownies. Garnish with chocolate curls - Just take a vegetable peeler and peel off curls from a chocolate bar (preferable a dark chocolate bar with espresso added!). Make these for a crowd, though, because they are rich and don't keep all that well (a few days at most). Happy snacking!