“I love nothing more than a good, rich, dark chocolate. It exhilarates. It satisfies.” – Abigail Spencer
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
The leaves are mostly gone and temperatures are falling… signs it is really November. Heard a fabulous concert at Saint Thomas Aquinas Chapel last week, “A Hungry Dove” directed by Dr. Kristina Boerger. As fall is ending, it was an appropriate week to complete a wooden Wentworth puzzle of an idyllic fall countryside.
RECIPE OF THE WEEK
I was craving chocolate this week, and found a vintage 1953 recipe for Better Homes and Gardens brownies that were supposedly ‘the best’. As I studied the recipe it seemed vaguely familiar… turns out it was almost exactly the recipe my mother baked every week when I was growing up on the farm, but with more chocolate! I made it with special dark 100% Dutch cacao chocolate… very deep and rich. It wasn’t a hit with my family, but I find myself craving it… deep, dark chocolate speaks to my soul.
SERIOUSLY DARK CHOCOLATE BROWNIES
- 2 cups sugar
- 3/4 cup dark chocolate cocoa (special dark 100% cacao Dutch pressed)
- 1 1/4 cup melted butter
- 4 eggs
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup walnuts
FROSTING
- 1 cup sugar
- 1/3 cup milk
- 1/4 cup butter
- 2 tablespoons cocoa plus 1 1/2 tablespoon butter
Mix sugar and cocoa together; stir in butter, add eggs and vanilla and beat well. Sift flour, baking powder and salt together, stir into cocoa mixture. Fold in nuts and pour into greased 15 x 10 x 1 inch jelly roll pan. Bake, cool and frost.
FROSTING: combine sugar, milk, butter, salt and chocolate. Bring to a boil, stirring constantly. Boil one minute. Cool in pan of ice water about 5 minutes. Beat to spreading consistency and frost brownies.
