Let me start off with a few things.
1. I’m sorry for the two month hiatus – I could blame it on the holidays/weather/travel… but the truth is I was just in a blogging funk.
2. Due to the break, my next Month Through My Lens will be epic!
3. While I was away, I experienced some firsts. I celebrated New Years in NYC for the first time which could have been hectic and crazy, but was wonderful and perfect and one of the best New Years to date, and I went to Disneyland for the first time and freakin’ loved it! P.S. get Dole Whip (pineapple soft serve) early in the morning when there is a short line. I think it makes for a good breakfast.
4. Okay, time to get down to business… Valentine’s Day!
Some people are not fond of Valentine’s Day. Even in my early days when most of my friends had boyfriends to buy them cards or flowers or chocolate, I have always liked the holiday. Maybe it’s because my inner craft child gets to emerge and make fun cards for people. I always liked making cards for all the kids in my elementary school class, and then after college, I enjoyed getting together with girlfriends for a crafty day making valentines for whomever (the addition of mimosas or wine also made this craft day more exciting). Even now that I’m married, I still like sending cards to my girlfriends because who doesn’t like getting snail mail!?
Another thing people don’t mind receiving is chocolate. Since chocolate is a common gift on Valentine’s day, I have a recipe that will sure get you some extra lovin’ this Saturday. Skip the chocolate boxes from the drug store and give a box of these fudgy brownies.
Nice and crunchy on the top, dense and chewy on the inside. The walnuts add a nice crunch. If you don’t like nuts in your brownies, you can add chocolate chips, or just go plain.
recipe adapted from Shutterbean
1/2 cup (1 stick) unsalted butter
6.5-8 oz chocolate, mix of semisweet & bittersweet (I only had 6.5 oz of chocolate and that amount worked just fine)
1 cup flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1 teaspoon instant coffee
1 cup chopped walnuts or pecans
Line 8 inch square baking pan with parchment paper with enough so some hangs over the sides. Preheat oven to 350°.
Put butter and chocolate into microwave safe bowl. Melt in 30 second batches, stirring in between. Once about half of the butter/chocolate is melted, stop microwaving and stir until remaining chocolate is melted. Let cool slightly while mixing together dry ingredients.
Whisk together flour, cocoa, baking powder and salt. Once chocolate mixture has cooled a bit, mix in sugar, coffee, and eggs. Fold in dry ingredients being careful not to over mix. Add in walnuts. Pour in pan and bake for 45-50 minutes. Toothpick inserted into center should come out with some crumbs sticking to it. Cool in pan, then use parchment paper to lift out brownies. Cut, eat, and enjoy!