Brownies are my kryptonite.
Now, I’m not saying that I’m superwoman. But even if I was, I couldn’t tell you.
But when I give healthy eating my best effort, a brownie is usually what makes all come crashing down in a fiery pit of doom.
Brownies. Warm, fudgy, chocolaty, crackly topped, a la mode… See? Kryptonite.
This particular recipe seems to be pretty fool proof. If I can make these brownies with a whisk, a wooden spoon, a bowl and a foreign (to me) oven… anyone can.
I did change a few things just to make it all work for me with what I had on hand. I used all semi-sweet chocolate because finding 70% bittersweet chocolate in a tiny town with one grocery store is hard enough already so I took what I could get. Because I didn’t have bittersweet chocolate, I added 3 tablespoons of Hershey’s extra dark cocoa powder. I also didn’t have a brownie pan so I baked in a 8-inch round cake pan lightly sprayed with cooking spray. I omitted espresso powder because I didn’t have any and I baked them for about 10 minutes more than the recipe stated because I was baking in a convection oven that I have NO IDEA how to use. And the fact that my mother in law doesn’t use it often enough didn’t help me out either
All-in-all they turned out wonderful. And I tried to take some nice shots with the ridiculous amount of natural light I had at my disposal, but I got a little side-tracked.
Thanks to Anne for choosing this week’s recipe and keeping it simple. With two birthday “cakes” to make a week apart on top of everything I was juggling, just simple, delicious brownies were a godsend! Head on over to her blog, Anne Strawberry for the recipe (click here for a direct link).