on knitting and healing and other stuff

“You’re Doin’ a Heckuva Job” Brownies

Posted by Janis on February 14, 2007

Happy Valentine’s Day. No, really — I like Valentine’s Day. Not because of the neverending nonsense about how important it is to be in love, hooked up, a couple — and certainly not because of the relentless stream of moronic advertising reducing that wonderous emotion to crass commercialism.

I like Valentine’s Day because it’s a good time to just connect with friends and family — check in, say I love you, maybe bake something. Or knit something. (More about that project late tonight, no doubt.) I have to admit, I use Valentine’s Day to catch up with little giftings that didn’t quite happen at Christmas, like baking treats for the neighbors. For those of us who slog through January with SAD (seasonal affective disorder) or just the post-holiday blues, Valentine’s Day seems to mark the beginning of the end of the grey, grey winter. It’s a great excuse to buy yourself some spring flowers and breathe a sigh of relief.

Back to the baking, though, in case you’re looking for a good brownie recipe. This is from the back of the Ghirardelli Sweet Ground Chocolate box, and I have it on the very good authority of my dear friend David that these are the best brownies in existence. Because I like to give these to friends who have gone waaaaaaay above and beyond, especially during this last year, I call them

“You’re Doin’ a Heckuva Job” Brownies

2 eggs

3/4 cup sugar

1 tsp. vanilla extract (I always use more – like double)

1/2 cup butter or margarine, melted

3/4 cup Ghirardelli Sweet Ground Chocolate (regular cocoa powder won’t work – ask me how I know)

2/3 cup flour

1/4 tsp. baking powder

1/4 tsp. salt

1/2 cup walnuts or pecans, chopped (optional)

1 cup Ghirardelli Bittersweet or Semisweet Chocolate Chips (the recipe says optional, I say it’s not)

Preheat oven to 350. Combine eggs, sugar, and vanilla and stir till mixed well. Add melted butter, making sure it’s cooled off enough not to cook the eggs (yuck). In a separate bowl, combine the dry ingredients, except nuts and chips, and mix well with a fork. Add the dry ingredients to the wet ones, stir with a spoon — don’t beat or overmix. Fold in nuts and chocolate chips. Pour into a greased or parchment-paper lined 8″ x 8″ pan. Bake for 20-25 minutes for chewy brownies, longer for cake-y ones. Me, I’m all for the chewy ones.

Enjoy. You’re doin’ a heckuva job, wherever you are. Now go get yourself some red tulips.


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