Brownies

I really do not understand why the male portion of the human race, specifically located in the nation of the United States of America, is so freaking OBSESSED with football. I really don't. Shoes, on the other hand, are something completely natural to obsess over, but football? Really? It's just a game where big men run around tackling each other. Apparently, its exciting watching one person get crushed under five humongous giants. I will never know what makes that exciting. I'll just write it off as one of those mysteries about boys that I am never likely to solve.

The good thing about the Super Bowl is that it gives me an excuse to make things. Like brownies for instance. Football is an American pastime right? So, I figured, why not make something else that is comfortingly American. Brownies fit the bill perfectly. Also on the menu for tonight: turkey and bison sliders, guacamole, mango salsa, and homemade oven-baked fries (sweet potato and regular). What a little slice of America.

And so, tonight will culminate in me and my sister sitting in front of the T.V. cheering. But not for the game. For the commercials.

Brownies
I got this recipe from smittenkitchen.com. It makes very fudgy brownies, so much so that they are actually slightly difficult to get out of the pan whole. But they are pretty darn delicious.


10 tbsp. butter
1 1/4 cups sugar
3/4 cup plus 2 tbsp. cocoa powder
1/4 tsp. salt
1/2 tsp. vanilla
2 large eggs, cold
1/2 cup all-purpose flour
2/3 walnut or pecan halves (optional)

Position a rack on the lower third of the oven and reheat it to 325 degrees. Line an 8x8 square pan with parchment paper.

Combine butter, sugar, cocoa, and salt in a medium heatproof bowl and set it over a pan of barely simmering water. Heat until the butter is melted and the mixture is smooth. Remove from the heat and let cool slightly.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well-blended, add the flour and stir until it disappears. Beat vigorously for 40 strokes with the spoon. Stir in the nuts, if desired, and then spread evenly in the pan.

Bake until toothpick comes out slightly damp, 20 to 25 minutes. Let cool completely, cut, and enjoy!