Yesterday was a huge day of food-related goings-0n, which I'll write up in another post. But I wanted to pull one portion of that day out and post it now, because I made (late) the Katharine Hepburn Brownies that were this week's Tuesdays with Dorie recipe, and what with all the drywall and paint and everything going on around here, I haven't baked along in several weeks. Not because I didn't want to, but because I just didn't have time for anything else.
But I made these brownies. We were going to have a lot of people here for dinner, and I decided dessert could be fruit salad and brownies. Nothing huge or fancy (because for the most part, everyone would be stuffed with all the rest of the food) – just some good sweet stuff to end the evening with.
I didn't take a whole lot of pictures of the process, either, this time. I just gathered ingredients and combined them and baked them and that was that. Oh, and I doubled the recipe, which was a good thing. I also, let's see…didn't include instant coffee powder (we had none), and baked them in slightly larger pans than the 8" square called for…I used pecans (Dorie suggests walnuts or pecans) because I love pecans, and I used mini and normal-sized chips instead of finely chopped chocolate…and oh, yeah, it was a mixture of semi-sweet and bittersweet because that's what I had available.
These are YUMMY brownies. I gave a plate of them to our friends across the street because it's dangerous to have so much chocolate deliciousness around the house, and I'm hoping everyone else here will snack on what's left so that I don't feel obligated to. Heh heh.
Anyway, that's my atypically brief post about these most delicious and addictive brownies. Many thanks to Lisa of Surviving Oz for choosing this (past) week's selection. If you'd like the recipe, you can go to her site for that, or, you know, empty out your piggy bank and go buy the book. And, as usual, you can go drool over check out all the other TWD blogs and see how their brownies turned out.