Each year by this point in January, I’m getting mighty tired of all the commercials for gym memberships and advertisements for nutritional supplements.Instead of working out and eating steamed fish, it all makes me want to lie immobile on the couch and eat milk duds.
I might feel that way, but the truth is I do still try to move around some, and eat reasonably well. But just because I consume fresh fruit and veg and whole grains doesn’t mean I never eat anything just because it tastes good.
And I really do sleep better when I have a few bites of something sweet before bed. So last Friday night, when, because of the snow and ice I wasn’t sure if we’d have electricity in the morning, I made a pan of brownies.I started with a mix, which I usually do. But this batch was the best batch I’ve turned out in years. The Kid and I loved them, which isn’t very surprising. But the shocker was that Petey really liked them as well. Not being a self-indulgent choco-phile, he doesn’t usually eat my brownies anymore. He says they’re “too much” (but where chocolate is concerned, please explain to me what is too much).
I think these were better received because I didn’t go overboard on any one ingredient. I added espresso, but just enough to heighten the flavor, not give you a coffee-favored punch in the nose. There were chocolates, but not a surfeit of any one type. They were salted, but only enough to give each bite the tiniest little salty crunch.
As a woman I can testify to the fact that some days only a satisfying chocolate treat can keep me from committing mayhem on loved ones and strangers alike. These mahogany-colored confections, accompanied with copious amounts of red wine, would be a huge hit when shared by a group of women.
Best.Book.Club.Night.Ever.Boxed up and tied with a pretty red silk ribbon, then handed over for Valentine’s Day would ensure extra credit (I actually started to write ‘brownie points’ here) for the next 364 days.
I call these “Golf Brownies” because there are 4 (fore, get it?) kinds of chocolate in them. Unfortunately, Petey doesn’t appreciate the humor of the moniker. But bless his heart, he’s got lots of other very good qualities.
*Recipe note-For chocolate extract, I use Nielsen-Massey. It’s available online and at local fancy cooking stores. Maldon salt, found at the same kind of places, and lately some mega-marts, is a very large, flaky finishing salt for sprinkling.
1 13X9 family size package Pillsbury milk chocolate brownie mix
1 teaspoon instant espresso powder dissolved in ¼ cup very hot water
2/3 cup vegetable oil
2 tablespoons Hershey Special Dark cocoa powder
1 teaspoon pure chocolate flavor
½ teaspoon vanilla extract
½ teaspoon kosher salt
1-11.5 ounce bag Ghirardelli milk chocolate chips
1-2 teaspoons Maldon salt
Preheat oven to 350 degrees. Put all the ingredients except Maldon salt into large bowl. Mix well. Pour into 9X13 pan sprayed with cooking spray. Liberally sprinkle Maldon salt on batter and bake.
Bake 13 minutes, spin pan 180 degrees and bake for 14 more.
Remove to cooling rack and allow to cool completely. This recipe makes 2 dozen reasonably-sized pieces, or 6 extra-large PMS pieces.
Truly, brownie mix is one of the greatest benefits of living in this great country of ours.
You can have them ready for the oven in minutes, and they will obediently bend to your will, mood, and pantry.
For texture, try adding broken pretzels, nuts, or Oreo pieces. Before baking, drop dollops of dulce de leche, peanut butter, or Nutella on top. Then using a sharp knife, swirl it enough to produce a marble-like effect. Go a little sideways, and mix in crispy bacon, cracked pink peppercorns, or diced, candied ginger.
My point is that sometimes, like when it’s day three of being trapped in in the house with your entire family by snowmageddan, there’s nothing in this word that will do but a freshly baked brownie. Thanks for your time.