In a recent post, I mentioned that I’d just gone up to my family’s Tahoe cabin for a few days with my dad. I mentioned ice cream and lounging by the lake. What I didn’t mention is the grand renovation that’s taken place this past year making our humble, rather tiny cabin into something a bit less humble and much less tiny. When I really think about it, our Tahoe cabin is the one stable house in my life. My folks are divorced and live in different houses than the one I grew up in, and if you’ve been around the blog for any period of time, you know I’m a serial mover. So the Tahoe cabin is it. It’s where I’ve been coming at least twice a year since I was two years old. Same little town, same street.
During the renovation this year, my dad just kept saying how I wouldn’t believe it–how much different it was. I’d overheard conversations about reclaimed barnwood and tile, about a courtyard breezeway and flat screen TV’s. So when I drove up, I’ll be honest: I expected to be a little sad. I braced myself to put on a big happy face for my dad and thought of all the ways I could tell him how great it was. I figured I’d miss our funky little cabin and all its quirks. After a record breaking personal best of 3 hours and 15 minutes, I pulled up, parked, and saw a totally new house. The funny thing? I wasn’t at all sad or nostalgic or disappointed. Don’t get me wrong: it was different. But it was great, too. The sleeping loft was still there, the windows looking out onto the lake were still the center of the house, and the stools at the kitchen counter–all there. It just got a face life. A fancy face lift.
Kind of like these brownies. Now if you’re anything like me, you have your go-to brownie recipe and probably aren’t interested in hearing all about someone else’s. And up until just a few days ago, I was like you: married to the brownie recipe I’ve been making for years. But I was encouraged by some friends who love this new recipe I’m about to share with you, so I gave in. The thing I like about these brownies is their insanely dark flavor and the way the gently straddle the line between fudgey and cakey (although they definitely err on the fudgey side). They’re studded with bits of dark chocolate, have some definite heft, cut beautifully, and would be the perfect brownie to serve with ice cream. Or alone. Like the Tahoe house, they’re a little fancier. A little different. But no less fabulous for it.
So it turns out brownies and vacation homes share a little something. Who knew? They’re both a good lesson in not anticipating your reaction to something before it happens. Allow yourself to be surprised. Allow yourself to feel (or taste) in the moment. I so often try to prepare for new situations by anticipating what it’ll be like, who will be there, how it’ll all go down. Pre-judging. I’m all about pre-judging–it’s how we Capricorns navigate our way through the world. But the truth of the matter? You can’t always plan for everything. You can’t always anticipate how it’ll all go down, how you’ll feel as you pull up to a new house, sit down next to a new acquaintence, or cut into a brand new brownie recipe. Be open to surprises…and whatever may come. Because of this, I’m looking forward to new memories in a new house and many, many more batches of these brownies.
After making countless brownies in my lifetime, I’ve come to realize there are a few important considerations that honestly make a ho-hum brownie kind of amazing. Here they are, along with the much anticipated recipe. Oh, and if you’d like to share your very favorite brownie recipe in the comments, I’d love to hear about it. I’m on a little bit of a brownie kick these days.
A Few Brownie Tips:
-Use room temperature eggs. Just do it. I won’t go into the chemistry of it all, but it helps immensely when mixing them evenly into the batter.
– Buy the absolute best chocolate you can afford. I know people say that a lot with baked goods, but with brownies you really should because chocolate’s the star here. Splurge. For this recipe, I used Scharffen Berger 62 % for the chopped chocolate and Valrhona 100% cocoa powder.
-A note on cocoa powder: it’s important to pay attention to whether your recipe calls for natural or Dutch-process (also known as alkalized) cocoa powder. Natural cocoa powder is quite bitter and acidic on its own, but in baked goods imparts a deep fudgey flavor. The recipe below calls for alkalized cocoa powder. This cocoa powder has been treated with a tiny bit of alkaline to reduce its natural acidity, giving it a smoother flavor. Read your recipe carefully; don’t swap one out for the other.
-Let those suckers cool. The composition of the brownie changes so much after cooling. So while I’m not going to lie and say I never cut off a little square warm, you really should let them cool all the way before slicing or doing any heavy sampling.
-How to make your brownies look a little more professional and a little less ‘my-kid-sister-hacked-into-the-brownies’? Get a hot cup of water, dunk a sharp knife in it, and wipe away the water each time you slice through a row. This will allow for clean, easy cutting. To be honest, with this recipe I haven’t needed to use this trick. They slice beautifully.
Adapted from: Ad Hoc
Preheat the oven to 350 F. Butter and flour the bottom of a 9 X 9 inch glass or metal baking pan and set aside.
Sift together the flour, cocoa powder, and salt and set aside.
Melt half the butter in a small saucepan over medium heat, stirring occasionally so that it won’t burn. Put the remaining butter in a heat-resistant bowl. Pour the melted butter over the bowl of butter and stir to melt. After a minute or so, the butter should have a creamy appearance and should be close to room temperature. Don’t worry if there are bits of unmelted butter.
In the bowl of a stand mixer fitted with the paddle, mix together the eggs and sugar on medium speed for 3-4 minutes or until it’s thick and very pale. Mix in the vanilla. Then, on low speed rotate adding in 1/3 of the dry ingredients and 1/3 of butter. Continue until both have been incorporated. Don’t overmix here–just combine. Add in the chopped chocolate and quickly mix to combine (This batter can be refrigerated for up to 1 week).
Spread the batter evenly in the pan. Bake for 35-40 minutes or until a cake tester comes out clean. If it comes out wet and chocolaty, you may have hit a chip so try again. You don’t want to overbake these brownies. Cool until the brownies are at room temperature, run a knife around the edges of the pan, and invert onto a cutting board. But into 9 large 3″ brownies or 12 smaller brownies. They can be stored in an airtight container for up to 2 days although they’re best eaten the same day.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.