Sunday, October 9, 2011

Almost one bowl brownies

I'm running a 10k tomorrow (and pretty happy I *didn't* run the BAA half with this hot weather) and after a morning of cleaning and a fun afternoon with the man - we watched the Pats game in 3 different bars, in 2 different cities - and a surprisingly yummy dinner at Foundry, it's time for some sweets.

First, can I tell you about dinner? We shared a flatbread and then the Parisian Gnocchi at Foundry. I didn't snap a photo, but here's the description: sauteed pate a choux dumplings, butternut squash, Brussels sprouts, brown sugar-roasted acorn squash. This was served in half of a roasted acorn squash. Yumyum.

Now, brownies! I don't even know why I decided I should make brownies, but the recipe I have is a pretty simple, quick recipe that leaves you with a pan of gooey fudgy brownies in minutes.

Well, almost minutes. There is some butter melting, measuring, stirring, egg cracking. But everything mixes in a pot on the stove, and often I don't even use a second bowl for anything.
The bowl in the picture however I sifted my cocoa powder into and then tossed all of the dirty utensils in.

And, kids - this is why you need to pay attention in math class:

I halved the recipe since I knew we wouldn't (shouldn't?) have a whole pan of brownies on hand. I used the same pan dimensions though, and knew that the brownies would be very thin - so I cut the baking time to only 15 minutes.

Brownies don't photograph well, but trust me, they were delicious.

Other stuff that happened this week:
I doctored some TJ's coffee cake mix into muffins, made with applesauce. OK, these don't look pretty either, but they made a nice breakfast treat.

I made the NYT Recipes for Health chocolate pecan bars.

These, I don't recommend. I'm sorry, but it was a disaster - the egg/honey mixture on top ended up soaking into the crust and making an almost frittata-like texture of the recipe.

I was rowing (for the first time since surgery in 2008).

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