Pregnancy; 37 weeks: Your baby is now considered “full term,” even though your due date is three weeks away….
Much of the next several weeks will be a waiting game. I have started spending my time napping and cooking now that all the other preparations for the bundle of joy are more or less taken care of. The napping thing is actually a new addition to my activity list. Almost like clockwork, 37 weeks hit and brought with it a new type of tired. It’s no longer strictly the physical, my body can’t take it anymore tired. This is a new level of exhausted, can’t keep my eyes open, how will I last another second type of tired.
After having left work early yesterday and napping nearly all afternoon I felt worthless. When I was finally able to pull myself up off the couch I took a look around…this is what met my eyes; one more load of baby clothes to wash, dishes in the sink, vacuuming to do and nothing prepped in the fridge for dinner. And even after my nap, I really had very little energy to tackle anything. I decided making some brownies would have to be enough.
My dearest baber used some of his…simple cooking skills to whip up a grilled cheese sandwich for my dinner. It was quite yummy! And I pulled together the ingredients for my favorite brownie recipe. Now, I don’t know about you, but to me, and to my very satisfied love, a brownie should be dense, rich and fudgey. Not cakey. Last week I poured over dozens and dozens of websites and brownie recipes and found the perfect one.
This recipe snagged my attention because the title was just so…simple and straightforward. The ingredient list was minimal and the only dishes needed to make them are a mixing bowl, spoon, a few measuring spoons and a sauce pan. That means that immediately this recipe is a success on part one of my success scale; simple and easy clean up.
This wonderful recipe is as follows from the Good Life Eats website;
Simplest Homemade Fudgey Brownies
12 Tablespoons Salted Butter
1 1/2 Cups Granulated Sugar
2/3 Cup Cocoa Powder
1/2-1 Teaspoon Pure Vanilla, Orange or Peppermint Extract, optional
3 Large Eggs
1 Cup Flour
A heaping 1/2 Cup Chocolate Chunks, optional
Preheat oven to 350 degrees F. Line an 8×8 or 9×9 square baking pan with parchment paper. Set aside.
Set a medium-sized saucepan over medium-high heat and melt the butter. Next, add the granulated sugar and your extract of choice. Stir well. remove pan from heat and whisk in the cocoa powder.
In a separate bowl, lightly beat the eggs. Pour the chocolate mixture into the bowl and whisk in with the eggs until well combined. Stir in the flour and chocolate chunks, but do not beat.
Pour batter into the previously prepared baking pan. Bake at 350 degrees F for 30-40 minutes. Cool completely on a wire rack.
Now a few tips for making brownies;
1. under bake a little, I usually pull them out of the oven at about 25 minutes.
2. Use room temperature eggs (This one I owe all to the Barefoot Contessa)
3. When stirring in the flour, don’t overmix. Stir just enough so all the flour is incorporated.
4. cut with a pizza cutter…produces much more smooth edges.
Now, the most important thing about this recipe; how does it rate on the Dearest Stomach Scale? He swears constantly that he doesn’t like baked goods and he absolutely loves these brownies. He definitely prefers them made with chocolate chunks which I omitted this time around. The first time I made them I used a Ghirardeli Evening Dream 60% cacao chocolate bar.