07 September 2008

midnight brownies and homemade applesauce

This weekend, I pulled out a few old favorite recipes. There are no pictures however, because I have decided that food pictures just look horrible when taken with a cheap camera that requires the use of flash. Sorry!

First, I had a bunch of red delicious apples left over from an event. I don't really like that variety so I was trying to find a quick, easy way to use them up. I also had 3 or 4 stalks of rhubarb in the fridge that really needed to be used. So, I whipped up a quart of rhubarb-apple sauce. It is sooooo good. I just chopped the 6 apples and rhubarb into small pieces, put them in a saucepan with about a cup of water and a half cup of brown sugar and stirred them all together. I covered them and let them cook for about 25 minutes. Then I pulled down my food processor, dumped in the goodness and blended it all for a minute or so. It is the perfect mixture of tangy and sweet.

Then, as a farewell gift for my friend Becky as she leaves our office, I made my favorite brownie recipe. The recipe I have had since college. In the original description, the author talked about how she called them Midnight Brownies because they were the perfect study break when you were pulling an all-nighter. I used them for this purpose many times in those college days. They are also perfect for rainy afternoons, girls' nights, and just about any other time as far as I'm concerned. The batter is actually chewy, I am not kidding, it is thick and rich and chewy. Yum!

Here is my adaptation (the original author is from Australia so all measurements were metric):

Midnight Brownies
adapted from Loobylu

1/2 c butter
1/2 c cocoa powder
2 c brown sugar, packed
2 eggs
1 tsp vanilla
1 c flour

1. Preheat the oven to 350 degrees.

2. Melt butter and cocoa powder on low heat in a saucepan. Add the brown sugar and stir on med-low heat until it is all melty goodness.

3. Remove from heat and add eggs and vanilla, stirring until glossy.

4. Slowly add flour, stirring all together. Taste several times throughout for quality control, of course.

5. Pour into a greased baking dish. (I use 6x9 because I like them a little thinner, you can use 6x6 too.) Bake for 25-30 minutes.

6. Cool for about 15 seconds and then eat. Try not to eat them all...

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