The forecast is for sunshine, and I am still hoping. Meanwhile, it's chilly outside - and in. It's one of those days when I want to fire up the oven and be comforted.
The recipe card has a yellowed newspaper clipping glued to it. It's "'Best' Chocoloate Brownies" from the Lake City Reporter, winter of 1982. I remember well those days as a new mother - nursing, and perpetually starving - scanning the newspaper for help. Thank you, old newspaper clipping, for coming through again.
The last time I made these, I added a layer of (local) goat cheese which made "best" even better I think.
"Best" Chocolate Brownies, 2011 version
1/2 cup butter, softened
1 cup sugar
2 (1-oz) semi-sweet chocolate, melted and cooled (this century, I used Dagoba organic, unsweetened, dark baking chocolate)
3/4 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chopped pecans
1/2 cup chocolate chips
1 teaspoon vanilla
For the goat cheese filling:
1/2 cup goat cheese
1/4 cup powdered sugar
Preheat oven to 350 degrees; grease an 8- or 9-inch square baking pan. Cream butter and sugar, add eggs. Beat till blended. Blend in melted chocolate. Stir together the flour, salt, and baking powder and add to chocolate mixute. Stir in chocolate chips and pecans, then vanilla.
In a smaller ball mix together goat cheese, powdered sugar and egg.
Spread half of brownie mixture over bottom of the pan. Then spread the cheese mixture over it. Finally, add the second half of the brownie mixture over the cheese. It's not easy to spread at this point, so I glop it by spoonfuls and spread it with my fingers. It's fine if some of the cheese mixture is showing through.
Bake at 350, setting timer for 20 minutes (mine usually takes longer in my oven).
Snuggle up with your brownie and a cup of tea (and your baby if you've got one) and indulge.