Thought for the day:
It seems to me that the aging process presents only two viable options to the high-strung, outgoing creative type, namely, either to mellow or surrender to the temptation to go all Bette Davis in the later years. Having recently relocated from New York to San Francisco, I’m working on getting my cool on, but I must admit it’s a struggle.
So which will it be, folks, battle the madness or start coloring outside the lines with my lipstick as we roll on into crazy town?
I think you know. I think we all do.
So the lovely and erudite Tall Woman, aka Cristy Carrington Lewis, has seen fit to bestow upon me a coveted 7×7 Link Award. Though I am hardly worthy – well actually I’m hardly sober, but let’s not split hairs – I am thrilled to be in such eminent company. As this is a pay-it-forward type of thing, as opposed to a big check or heavy statuette type of thing, I have some work to do. Hang on. No check, no prize, homework? Well, I’m only in it for the glory anyway, so here goes.
I feel about brownies from a mix much the same as Joan Crawford, at least as rendered by Faye Dunaway, did about cheap closet accessories. I loathe them. Ok, OK, I hear you. You’re scratching your head, your brow is furrowed and you say to yourself in a perplexed way, “But I thought she said use a mix for pie crust.”
“It’s HARDER to bake from scratch,” you whine. “What’s up with this crazy bitch anyway? Why can’t she make up her mind?”
It’s all about cost/benefit. Pie crust is hard to make and can easily go wrong, way way wrong. I have found one mix that almost never fails and tastes pretty good, so I use it.
Brownies, however, are a different story. Why? It is ridiculously easy to make de-licious, fudgy brownies if you use my recipe. They always, ALWAYS come out right and they taste infinitely better than that crap in a box, and I don’t care if it’s made with fancy Italian chocolate. Still gross.
I found this recipe in an issue of Ladies Home Journal at Grammie Sue’s house about 25 years ago, and it has never failed me. By happy coincidence, it comes from the queen of all movie stars, and my all time favorite actress, Katharine Hepburn. The magazine featured an interview with her, which explains why I picked it up in the first place, as I was really more of a Spy magazine girl at the time. Oh shit, who am I kidding, on the odd occasions I could get my ass off a barstool, all I ever bothered to read was National Lampoon at that point in my life. Spy was too highbrow. Anyways, what the LHJ interview lacked in dirt on Kate and Spenc-ah, it more than made up for with this fabulous recipe. Hundreds of satisfied dinner guests and half a dozen voluntary sugar comas can’t be wrong!
Melt over low heat:
- 1 stick unsalted butter (1/2 cup)
- 2 squares (or 2 ounces) unsweetened chocolate, best you can find, though Baker’s brand is fine
In a bowl, whisk:
- 2 eggs
- 1 cup sugar
- ½ teaspoon vanilla extract (pure, not that nasty imitation stuff – might as well use a mix if that’s all you’ve got. For variety, you can substitute pure almond extract for the vanilla. Party on!)
Once the butter and chocolate are melted, slowly add the mixture to the egg mixture, whisking all the time. DO NOT just dump the hot chocolate in all at once, no matter how much you want to. You could end up with scrambled eggs.
After that’s mixed, add:
- ¼ cup flour (no more!)
- ¼ tsp salt (do not omit this! Sweetness unbalanced by salt is not worth the calories.)
Stir it until it’s blended, then dump the batter into a greased and floured, square baking dish (8” x 8” or so). Scrape the leftover batter into the pan or into your mouth. At this point do I have to tell you which I’d choose?
Bake at 325 degrees for 30-40 minutes depending on your oven. Mine runs a little hot and I dislike overcooked baked goods, so I do about 30 minutes.
And listen, Christina, if you invite me over for dessert and serve these brownies with walnuts, I can’t be held responsible for my actions. I have been known travel with an axe from time to time. It won’t be you I’m mad at, of course, it’ll be the nuts.