Wow – it’s been a LONG time since I’ve updated the blog. (Good thing this is a team effort!) I don’t think I’ve had a dreamless night in months; there’s always something to think about. When I’m not thinking about work, I’m thinking about the wedding and vice versa. Between those two things, I’ve been a crazy person…
Here’s the good news for me and the fam: the wedding is basically completely planned. Darrell and I just need to plan the ceremony and complete our premarital counseling, which we start next weekend. Very exciting! It’s just an easy (hopefully fast) 7-month countdown from here…
Here’s the good news for y’all: I can share some of the most fun pieces, which also happen to be things that fellow foodies will appreciate! As you may have determined by reading the blog, we’re a family that loves our desserts. It’s basically all I ever want, and there was never any question that I would have a wedding cake. (The cake, btw, is going to be wonderful. Two kinds: carrot cake with cream cheese and pecan filling and white cake with fresh peach filling. Peaches and pecans are both local to Fredericksburg, so it’s perfect!) So, me…cake…yes.
But, when Darrell and I started talking about a groom’s cake, things got weird. Darrell is not what I would call a “kindred dessert spirit.” He could basically take it or leave it…(I guess opposites really do attract?)…with one exception. Brownies and ice cream. In fact, these very brownies. When these are hot from the oven and served with a cold scoop of vanilla ice cream…they cannot be beat. It’s become one of the few dessert moments we can share. Naturally, this is very special to us/me.
And so…at the wedding…in place of a groom’s cake…drumroll please…we’ll be having an ice cream sundae bar with these brownies and our favorite chocolate chip cookies!!!! Do you love it?! We LOVE it. So fun, and so US.
I can promise you, from this Type A personality (who would not be serving them at her wedding if they weren’t *perfect*), these brownies are legitimately amazing. They’re the best consistency – dense, fudgy, moist, chocolaty, gooey, rich…
5 ounces (140 grams) semisweet or bittersweet chocolate, chopped
½ cup (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) Dutch process cocoa powder
1 cup (200 grams) sugar
1 teaspoon vanilla
¾ cup (95 grams) flour
¼ teaspoon salt
¾ cup (125 grams) semisweet chocolate chips
Preheat oven to 350 degrees. Lightly grease an 8-inch square pan.
Melt the chocolate and the butter in a stainless steel bowl placed over a saucepan filled with an inch or two of simmering water.
Remove from heat and stir in the cocoa powder and the sugar.
Whisk in the vanilla and eggs, one at a time, beating well after each addition.
Stir in the flour, salt and chocolate chips until blended.
Pour into prepared pan and bake for about 30 minutes, until a toothpick comes out with a few moist clumps clinging to it.
Let cool completely on a wire rack. Serve at room temperature or chilled.
Recipe from Joy Of Baking