"Tell the negative committee that meets in your head to sit down and shut up." ~ Kathy Kendall
It's been a fun week watching the Olympics… and the snow starting to melt around here. Speaking of melting snow, it sounds like flooding is an all too real possibility in many Minnesota communites this spring. The worst predictions are for Fargo, ND, where we lived for nearly 10 years…could be a difficult spring for those communities.
RECIPE OF THE WEEK
I had a real craving for rich, thick and chewy brownies after the delicious brownie we shared for dessert at Spill the Wine recently. I found a recipe for Ghirardelli Award Winning Brownies online which did not disappoint. I made a few substitutions with what I had on hand…still delicately yummy.
GHIRARDELLI AWARD WINNING BROWNIES
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 3/4 cup Ghirardelli sweet ground chocolate and cocoa powder (I substituted half each sugar and unsweetened cocoa power)
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup walnuts, chopped (optional)
- 1 cup Ghirardelli double chocolate chips (I used Nestle semi sweet chocolate chips)
Preheat oven to 350 degrees F. Using a spoon, stir the eggs with sugar. Add the vanilla. Stir in the melted butter.
Sift the chocolate powder with the flour, baking powder and salt. Stir flour mixture into the egg mixture. Add the nuts and chocolate chips.
Spread in a greased 8-inch square pan. Bake 20-25 minutes or until just set. Let cool completely.