I just got back from a great, but quick, trip to Tennessee to speak at the Symposium for the 19th Century Press about my mentor, Hazel Dicken-Garcia, who was an avid supporter of that annual event.
It was good to see old friends and reconnect. I came away with numerous ideas for upcoming research projects and more invitations for visits and trips and conferences.
I also came away a bit blue, so today, I’m posting my recipe for quick saucepan brownies.
This is another recipe that I no longer need to look up. When we want a quick, chocolate, treat, this can be whipped up in five minutes and in the oven. Within the hour, we can be savoring warm brownies, sometimes with frosting, sometimes not, but always delicious.
Preheat oven to 375 degrees. Grease an 8 by 8 baking pan.
1/3 cup baking cocoa
1 stick real butter
Remove from heat; let cool briefly. Add:
1 cup white sugar
1 tsp vanilla
Beat together with a big spoon until glossy, then stir in:
3/4 cup all-purpose flour
Until it’s mixed in well.
Pour into prepared baking ban and bake 30 minutes, or until it passes the toothpick test.
We often top with chocolate chips when it comes out of the oven, letting them melt and spreading the warm chocolate over the top before we cut into it. We’ve also topped them with scoops of virtually any flavor ice cream you can imagine. I think my favorite is raspberry sorbet.
Enjoy when you need quick comfort food on a snowy Monday.