When I set out to do this blog I promised myself that I would be honest. A blog is a journal of ones life. What you love about it, what you hate about it and everything in between. In a journal you tell the truth, as you know it, about yourself. My truth today is that Valentine’s Day is not my favorite holiday. It never has been. I don’t get caught up in the decorations, the cards and the chocolate.
I know as a child I looked forward to the day as children do. Anticipation growing, as the day neared, to see how many cards I would receive in my specially made mailbox attached to the side of my school desk. I can’t say the same as an adult. I’ve never pestered boyfriends nor husband months ahead of time dropping hints about what I would want for Valentine’s day. I don’t get flowers because I’ve never asked for flowers. I don’t get boxes of chocolate because I’ve never expressed a desire for boxes of chocolate.
I”ve always gone all out when It came to sending my children to school with goodies, though. Flipping through copies of Family Fun magazine for the most creative valentines day crafts.
Though I don’t go crazy over chocolate I have a few favorites that come in handy when a craving hits. Peanut m & m’s, Haagen Daz chocolate ice cream and brownies.
My favorite brownies are more cakey than gooey and fudgy. I wanted to try this brownie recipe because one of my favorite cookbook authors, Alice Medrich, described them as having a “texture between moist cake and rich chocolate mousse”. They do not disappoint.
Brownies are a favorite because they are easy to make and pack a powerful chocolate punch in a tiny piece. I used a small heart-shaped cookie cutter to cut these out. You can use the scraps to make brownie balls and roll them in colored sugars, nuts or dust with powdered sugar.
Recipe: Bittersweet Brownies
8 oz bittersweet chocolate, coarsely chopped
6 Tablespoons unsalted butter cut into pieces
3 Large eggs at room temperature
1 cup sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup + 1 Tablespoon all-purpose flour
8 INCH SQUARE BAKING PAN
Preheat oven to 350 degrees.
Line the bottom and sides of the baking pan with foil or parchment paper.
Put the chocolate and butter in a heat proof bowl (glass) and sit atop a saucepan that has water in it and the water is simmering over low heat.
Melt the butter and chocolate and stir frequently until the mixture is melted and smooth and warm.
Remove from the heat and set the bowl aside.
In a medium bowl beat the eggs, sugar, salt and vanilla with a hand mixer on high-speed until the mixture is thick and light in color, about two minutes. Whisk in the warm chocolate. Fold in the flour.
Scrape the batter into the lined pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. The top will be crackly. Cool completely in the pan on a rack. Invert the brownies on a rack and peel off the foil or parchment. Turn right side up and cut into sixteen two-inch squares.