As I mentioned in my last post, I went to my sister’s house for about a week. This trip, paired with my being incredibly sick (still) has lead to a bit of a dead zone on the blog here. In any case, I did some brief training with Kel, and she is getting excited about posting. We made a couple new recipes while I was there and she is looking forward to posting some of her own in the future. I, of course, made some beer bread while I was there and Kel made me an awesome breakfast of beer bread, ham, cheese, and a poached egg, that I highly recommend for anyone. I will update that post with the picture of this treat.
We also made some delicious brownies! Kel was game for making the brown butter blondies I posted earlier but I wanted to try something new and had been eyeing this recipe for sometime. We made some adjustments for ingredients and preferences and they turned out delicious. We happened to undercook them slightly which was tasty but I think they would’ve been perfect had they been given their extra few minutes. These brownies are truly fudgy, chewy, and delicious. I am going to make them again this week, if only to eat the batter.
Chewy Brownies with Almonds and Coconut
Adapted from here.
- 1/2 cup butter
- 1/2 cup semi-sweet chocolate chips
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- pinch of salt
- 1/3 cup flour
- 1/4 cup sliced almonds
- 1/3 shredded coconut
- Preheat oven to 325 degrees F. Line an 8 by 8 inch square pan with parchment paper (or spray).
- Melt the butter and chocolate in a medium, microwave-safe bowl in 30 second increments, being careful not to scorch the chocolate. Stir until well combined and smooth.
- Combine the eggs and the sugar, mix until light, about 3 minutes.
- Mix in vanilla and salt.
- Pour in the chocolate and butter mixture, mix well.
- Add the flour, almonds, and coconut. Stir until incorporated.
- Pour the batter in the prepared pan and bake for 40-45 minutes. Cool on a wire rack before cutting and serving.