Fudge Brownies are richly decadent, and easy to whip up whenever you need a treat.
Allow me to wallow a bit in this post. For even though I made the above Fudge Brownies, that’s the only one I got to eat.
See, Thursday was my birthday, and if you’ve read this blog for awhile, you know I have a horrible track record when it comes to my birthday. Well, I guess it’s not exactly documented on my blog, but yeah, Jay and I both seem to have this streak of either being forgotten by extended family on our birthdays, or something horrid happens.
This year, I got sick. At least once a year, I seem to get hit with a norovirus. And for some reason, they never bother Jay, but I’m usually reduced to laying on the floor, shuddering and fighting the waves of nausea until I either pass out or fall asleep. Twice, I’ve gone to the ER because they’ve dehydrated me so badly, my blood pressure dropped dangerously low.
The bambino apparently had it first–He woke in the middle of Sunday night, vomiting and ended up missing school Monday. We thought it might’ve been a reaction to the antibiotics he’d been on for strep throat. I thought nothing of it, but Wednesday after coming home from a hair appointment, I started feeling really queasy. Fast forward to an awful and mostly sleepless night to Thursday (my birthday), and not only did I not really celebrate, I didn’t eat anything until lunchtime on Friday.
I also decided that because I’m now 39, I would take the plunge, and get myself a tattoo. It’s something I’ve thought of and wanted probably since I was 18…I just couldn’t settle on what I actually wanted.
I finally have settled on what I want, so I made myself an appointment down in Sioux Falls. Nothing against Brookings, but I’d feel more comfortable getting it done elsewhere. That appointment was for today. But then this happened:
Excuse the phone photo–We got another blast from Old Man Winter, which meant my cancelling the tattoo appointment. As tempted as I was to say “Eff it!” and drive to Sioux Falls anyway…My instinct for self-preservation overrode my desire to get myself permanently scarred, so instead, I’m taking out my frustrations by eating cookie cake, crying in the shower, and typing up this entry!
And it’s not that I didn’t get completely over-looked…Jay got me some new cookbooks:
Which, of course, I can’t wait to sit down and read. The bambino also got me a book:
I’ve said since he was born that while he looks just like Jay, the poor kid acts just like me, which means he flips out over tiny stuff and has a bad temper. So he thought we could read the Little Book of Calm together. Plus, it has a Black Books connection. And if you haven’t seen Black Books, you really need to.
But enough of that. The Fudge Brownies. They were good. Well, the one I ate, anyway.
Jay and the bambino finished off the bulk of them, since I stopped eating Wednesday evening through Friday afternoon. I also have terrible luck with fudge brownies, save this recipe, but I thought I’d give this new recipe a try anyway.
And I’d say they’re a hit!
I really shouldn’t be complaining. After all, parts of Wisconsin have already been hit with four feet of snow. I should shut my yap. Still…If this is a precursor of things to come…It’s going to be a REALLY long winter.
- 2 1/4 sticks unsalted butter
- 2 1/4 C sugar
- 5 large eggs
- 1 Tbsp. vanilla extract
- 3/4 C + 1 Tbsp. flour
- 3/4 C + 1 Tbsp. dutch-processed cocoa powder
- 3/4 tsp. salt
- 1 12-oz. package mini semi-sweet chocolate chips
- Cooking spray
Preheat the oven to 350 degrees F. Line a 13 x 9-inch baking pan with parchment paper, allowing a 2-inch overhang on 2 sides. Spray with cooking spray. In a small mixing bowl, whisk together the flour, cocoa, and salt. Set aside.
In a large saucepan, combine the butter and sugar, and melt the butter over low heat. Remove, and allow to cool for 5 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla. Add the dry ingredients, mixing only to combine. Fold in the chocolate chips.
Spread the batter evenly into the prepared pan, and bake 30-35 minutes, or until a toothpick inserted in the center comes away with a few wet crumbs attached.
Cool completely on a wire rack before removing from pan, peeling off parchment paper, and cutting into squares.