classic brownies

One of my most cherished Christmas tasks is baking cookies. Ralph and the girls each have their favorites that I only make at Christmas time. I will still make cookies for Ralph and Sara but knowing that the twins cookies will be going out in the mail made my throat constrict with a rising need to sob until yesterday.

I had no idea my last post would evoke so much kindness and understanding from you. I guess it stands to reason, if you’ve been successful as a parent, your child grows up with a burning desire to conquer the world. What I realized from your comments, private messages and phone calls is as parents we universally mourn our children’s childhood. I am not unique or overly needy just a regular empty nested mom trying to figure out this time in my life. One of my reader’s gave me an awesome idea. Like me, her children won’t be able to make it home for Christmas so she is planning on hosting her single friends that might not other wise have a place to celebrate the holidays. I love it!

I am going to bake cookies for my friends. Every couple of weeks until Christmas, I am going to share a new cookie recipe with you and then give the cookies away to my friends.

These brownies are for my friend Dave…

Classic Brownies

preheat oven 350*F

4 ounces bittersweet chocolate

4 ounces unsweetened chocolate

1 cup butter

2 1/4 cup sugar

4 eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon vanilla

Whisk flour, salt, and baking powder in medium bowl then set aside.

Melt chocolates and butter in microwave in a large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn!You can also melt the chocolate on the stove over medium-low heat.

When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar.

Add eggs one at a time, whisking after each addition until thoroughly blended.

Whisk in vanilla.

Add flour mixture in three additions, folding with rubber spatula until batter is creamy and well mixed.

Grease and flour or use parchment paper to prepare a 9 x 13 inch baking pan Pour batter into prepared pan and using a spatula, I used a miniature muffin tin and bakes them for 15 minutes

spread evenly

Adjust oven rack to the middle of the oven

Bake 30 to 35 minutes or until toothpick inserted into the center of the brownies comes out with few moist crumbs attached.

Cool in pan on a wire rack to room temperature

Cut brownies into 2-inch squares and serve.

Store leftovers [ if there are any – hee, hee ] – in airtight container at room temperature, for up to 3 days or freeze up to 2 weeks.

I am going to figure this out…

Thanks for reading.