Sorry for the picspam. I wasn’t going to post the brownie recipe at all, just a soup recipe that I didn’t make until the beginning of June, but then I changed my mind about the brownie recipe. Then the post would have been HUGE, so I decided to throw all the May stuff in the same post.
Basic Walnut Brownies
Made with cocoa powder … just a touch overbaked. For the shiny crust, use melted chocolate/chocolate chips.
Basic Walnut Brownies – makes 16 squares
1/2 cup plus 2 tbsp unsalted butter**, softened
pinch of salt
1 cup white granulated sugar, or brown sugar if preferred
1 tsp vanilla sugar or extract
2 large eggs
1/2 cup cocoa powder
1/2 cup sifted all purpose flour
1/4 tsp baking powder
1/2 cup walnuts, coarsely chopped
** Margarine may be used though in that case, you don’t have to add the salt. You can also use salted butter if that’s your preference.
Extra butter to grease pan
Preheat the oven to 350 deg. Fahrenheit.
Grease an 8 x 8 x 2 inch baking pan. (If you want pretty brownies, line your pan with 2 sheets of parchment paper, one lengthwise and one crosswise, with some overhang so you can remove the brownies from the pan for cooling and cutting when cold.)
Cream together the butter, sugar, vanilla and salt.
Add in the eggs, one at a time, beating well with each addition.
Stir in the cocoa powder and then the flour, baking powder and walnuts.
Pour into the greased pan and bake for 25-30 minutes. (Mine were too dry at 30 minutes so you might want to start checking around 22 or 23 minutes, just in case.)
Let cool before cutting.
Odds and Ends
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Chicken and Leek Mapo Tofu
Sausage, scrambled eggs and blackberry jam challah
Espresso panna cotta … eat it right out of the glass
Orange Curd/Whipped Cream mini tart or mousse cup