My Gift to You... Brownies!

It is almost 2012. As we are just a few hours away I sit here thankful for the new year. 2011 was wonderful to me as I was lucky to marry an amazing gentleman. (Who even insisted on a date with me today even though he works both of his jobs) We added a third furry creature to our little family, and last but certainly not least we are buying a house! Most importantly that house has an amazing kitchen compared to the two feet of counter space that I have in our apartment. After everything dies down I will be sure to post more but I was very compelled to share this recipe with you to start the new year.

Monday after Christmas I was put to the task of making brownies for my husbands family Christmas party. It was a day off for me so I rolled out of bed at 11am after my food coma from the night before. I did not want to leave the comfort of my home so I decided to try to make them from scratch which I had never done. Fortunately the result was AMAZING! I will never buy boxed brownie mix again as most of the ingredients are cheap and I always have in my kitchen. I swear I have never had such moist rich brownies. For an added touch just before placing the pan in the oven I doctored mine up by sprinkling peanut butter chips on the top. Some sink and some stay afloat for a nice even distribution.

Also, this recipe would be GREAT for making the ever popular brownie pops dipped in chocolate!

ENJOY!
And may you all have a peaceful and prosperous new year!

The following recipe is found on the Food Network website and is from the Alton Brown show Good Eats.

COCOA BROWNIES RECIPE
Ingredients
Soft butter, for greasing the pan
Flour, for dusting the buttered pan
4 large eggs
1 cup sugar, sifted
1 cup brown sugar, sifted
8 ounces melted butter
11/4 cups cocoa, sifted
2 teaspoons vanilla extract
1/2 cup flour, sifted
1/2 teaspoon kosher salt
Directions
Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes. Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool.