I’m getting ready for another conference next week, then after that am looking forward to dialing down the pressure and just writing. I am working on my novel ReachDeep which has a ways to go but looks good. I also have roughs for two prequels I hope to put up on my website before long as a teaser to introduce you to my story world.

So are YOU working on anything fun? I’d love to hear about it! Drop me a line if you’d like.

For today’s post, the way I look at it there are four food groups — fat, sugar, salt, and chocolate, with a bonus group for coffee. This recipe is one of my favorites that hits those marks and will amaze you and your friends and family.

These brownies freeze really well — wrap individual squares and throw them in a zippy bag in the freezer. To eat, just leave a brownie out for ten minutes on the counter and you’re ready to go.

I hope a little chocolate brightens your day.

Stay awesome.

Amy

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These brownies are super-easy to stir together with a fork in one bowl. Frosting the brownies makes them even better.

BROWNIES

Oven 350F. Line a 13″ x 9″ pan with parchment paper.

1 CUP (2 STICKS) BUTTER, MELTED
1 3/4 CUP SUGAR
3/4 CUP (12 TABLESPOONS) COCOA

Stir together. Batter will be lumpy.

If at all possible use Dutch-processed cocoa. If you can’t find it then Hershey’s Special Dark cocoa works. I don’t like to bother with regular cocoa because I find it insipid — but that’s just me.

4 EGGS

stir in one at a time until batter is smooth.

1 CUP FLOUR
1 TSP BAKING POWDER
1 TSP SALT

Sift together and stir into the batter a little at a time until smooth.

As an aside, I have learned that any baked recipe like cake, cookies, or frosting MUST have a little salt to bring out the sweetness of the ingredients. Without the salt the bakery items are bland.

ABOUT HALF OF A 12 OZ BAG SEMISWEET CHOCOLATE CHIPS

Pour chips into a glass or ceramic bowl. Melt them uncovered in the microwave at 50% power for one minute. Stir chips together until the chocolate is melted and glossy. If the chips aren’t all melted then heat them for 15 more seconds on 50% and stir. Keep doing this until they’re melted after you stir. Be careful because you don’t want chocolate to burn.

Use a rubber spatula to pour the melted chocolate into the brownie batter. Stir well until batter is smooth.

Pour batter into lined pan and push to the edges of the pan.

Bake 16 minutes. Remove the pan to the countertop for 30-60 minutes. Bake for 16 more minutes. This divided baking makes the brownies dense.

Let cool for about 30 minutes. Frost the brownies with swirls of frosting.

~

FROSTING

1/4 CUP (1/2 STICK) BUTTER, MELTED
1/4 CUP (4 TABLESPOONS) COCOA
1 TSP SALT
ABOUT 2 CUPS POWDERED SUGAR, DIVIDED

MILK

To melted butter add cocoa, salt, and about ½ cup powdered sugar. Mix until blended. Alternately add more powdered sugar and milk 1 T at a time until icing is smooth and glossy. Don’t add too much milk at once or you will have a soupy mess. Spread icing in swirls over brownies.

To get these brownies even denser, once they are cooled cover and refrigerate them overnight.