Fri 20 Mar 2009
I just returned from my OB appointment and I learned, much to my dismay, that I gained 5 pounds in 2 weeks! I am only “supposed” to gain 1 pound per week, so this is not good news. I have to admit, I have been indulging in cookies, cake and ice cream these last 2 weeks so I was not exactly surprised by this news. But, my weight gain thus far has been moderate so I am not in any trouble with my doctor. Phew!
I was going to make brownies this weekend but now I know that I have to behave myself and rely on dried fruit to get my sweet fix. Yes, I could still make the brownies for my husband to enjoy, but who are we fooling? If I can manage to gain 5 pounds in 2 weeks, I think we all know that I am not strong enough to have homemade brownies in the house without devouring them.
Fear not, for I have not forsaken you, Dear Reader. I will still give you the recipe. I just won’t have any photos to show you.
Fudgy Walnut Brownies
1 stick (8 tablespoons) unsalted butter, cut into pieces, plus more for the pan
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
8 ounces bittersweet chocolate, chopped (Ghirardelli’s 70% Cacao Extra Bittersweet Baking Bar works nicely)
1 1/4 cups granulated sugar
3 large eggs
1 cup coarsely chopped walnuts
Position rack in center of oven and preheat to 350F. Brush a 9-inch square baking pan with butter. Line the bottom and 2 sides with parchment paper, allowing a 2-inch overhang on the 2 sides. Brush the parchment paper with butter and set pan aside.
In a small bowl, whisk flour, cocoa powder, baking powder and salt; set aside.
Place butter and chocolate in a large heat-proof bowl (stainless steel or glass) set over a large saucepan of simmering water. Heat butter and chocolate, stirring occasionally, until melted and smooth, about 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs; mix to combine. Add flour mixture and walnuts and mix just until moistened, being careful not to overmix. Transfer batter to prepared pan; smooth the top.
Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 45 to 55 minutes. Cool in pan for 30 minutes then, using the parchment paper overhang, life brownies out of the pan; transfer to a rack to cool completely (still on the parchment paper). ONce completely cool, use a serrated knife to cut brownies into squares.
Enjoy (on my behalf)!