melt in your mouth Brownies

I tried to dislike these.
I tried to say they were, ‘chocolate but bland.’
I tried to say, ‘theses need a strong shot of expresso.’


…these brownies are so moist, and ooooeeeyyyy  gooooeeeyy.  They just melt in your mouth!
These brownies are thin, baked in the 8×8 pan, but they are so rich.
melt in your mouth Brownies
(Adapted from Texas Fudge Brownies found here)
2 eggs
pinch of salt
1 c. sugar
1 t. vanilla
In separate bowl, melt in microwave:
2 oz chocolate (I used Olive and Sinclair 67% cacao)
1 stick butter
Cool slightly and add to egg mixture while whisking.
1/2 c. flour
Pour into greased 8×8 pan.
Bake at 350 degrees for about 25 minutes.
While the brownies are baking, make the frosting:
Over medium heat, bring to boil:
1/2 stick butter (1/4 cup)
1/4 c. whole milk
2 T cocoa powder
1/4 t espresso powder and a pinch of salt to hot butter mixture.
2 c. sifted powdered sugar and mix until smooth
Pour icing over hot brownies immediately after removing from oven.
Let cool completely before cutting; these cut more smoothly after refrigerated (but they taste better at room temperature!)

pounds of brownies

I received a gift today…

The green/gold ribbon, brown window box, green tissue paper packaging was a visual treat.  I just knew there would be something really good inside the box.  (Yes, was—I’ve now ripped that pretty box open like a child on Christmas morning.)  And, what did I behold….but 16…

…16 deep, rich, luscious, c h o c o l a t e brownies.  Huge brownies!


more – - -

This box of 16 – 2″ square, super thick brownies are baked and decoratively boxed by a local baker in Memphis, TN.  Visit their web site HERE (

Up close

Santa watched while I tasted.

beach sweets

Bathing beauties – beach ladies - 
Everything seems sweeter at the beach – powder white sand – white powdered sugar
The lemon bars are a refreshing treat on a hot Destin afternoon.  They remind me of a rich, creamy lemon pie atop a crunchy shortbread crust.  The recipe is from Alice Medrich’s book, “Pure Dessert.”

The shortbread, flavored with an extra splash of almond, accompanies my morning fruit.  The recipe is a favorite from Michael Ruhlman’s, “Ratio.”
And the brownies – ah, the brownies.  The recipe is from “The best of fine cooking-Cookies,”.  They are made with dutch process cocoa and 4 oz of Scharffen Berger 62% cacao.  They are lucious.
Notice, I’m referring to these in the present tense….I’m still eating them as I type.
Listed below is a basic outline of the brownies if you cannot find the magazine.
“Double Chocolate Chunk Fudge Brownies”
“The Best of Fine Cooking Cookies” page 51
350 degrees
8″ square pan, lined with parchment for easy removal of the cooled brownies
6 oz (3/4 c.) unsalted butter
2/3 c. dutch process cocoa (I used Pernigotti from Wm Sonoma); stir well
1 2/3 c. granulated sugar
1/4 t. salt; stir well
1 large egg; stir well
1 t vanilla; stir
1 (more) large egg; stir well
1 c. unbleached all purpose flour; stir just until mixed
1/4 lb chopped chocolate; fold into batter
1/2 c. chopped pecans or walnuts (I did not add these); fold in if using
When I bake, I weigh my ingredients using my trusty kitchen scale. Therefore, I convert the above measurements to ounces and/or grams.  I’m an accountant…what can I say???
Recipe states 33-38 minute baking time, warning to watch closely so as not to over-bake.  My brownies baked longer, but I was not baking in my home oven.  You want them to be soft and gooey, but not raw in the middle.
Cool well; cut into small squares – these are very rich!; consume crumbs and broken pieces of the brownies; enjoy!
These brownies were baked, cut, wrapped, and frozen at the beach in FL.  A few days later, they were driven home to TN via AL & MS. They were then refrigerated.  And today, ten days later, they are still delicious.  The outside edge of each small brownie square is crusty, crunchy.  And the inside of each square is still lush and gooey and full of delicious chocolate goodness.