After we had our fill of chicken pot pie and brownies, Nathan read to us from “The Long Winter,” by Laura Ingalls Wilder and Emily read the Christmas chapter from “Little House in the Big Woods” as Nemo howled outside. Having read this series over and over growing up, (I used to read “The Long Winter” every winter we lived in New Hampshire, just for solidarity), hearing the familiar stories was like a visit with old friends.
The walk home was eerie and quiet beneath the wind. A ban on all vehicles except plows and emergency vehicles emptied the streets. We wished for a horse drawn sleigh and hot baked potatoes in our pockets to keep warm!
The leftover brownies were the perfect fuel for the two days of digging out that followed. And now that the snow has finally begun to melt, here's another good reason to bake up a batch of these dense chocolate brownies topped with a thick sugary chocolate-y frosting that you must follow with a tall glass of milk: Valentine’s Day.
A homemade dessert baked with love (chocolate never faileth) is the best way to say, A Sweet For My Sweet.
Frosted brownies
1-1/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons unsweetened, alkalized cocoa
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (16 tablespoons or 2 sticks) unsalted butter
4 ounces unsweetened chocolate
4 large eggs
2 cups vanilla-scented granulated sugar (this is made by leaving a vanilla bean in a canister of sugar, otherwise just use regular sugar)
1-1/2 teaspoons intensified vanilla extract
9 x 9 x 2-inch baking pan
Preheat the oven to 325 degrees F. Film the inside of the baking pan with nonstick cooking spray; set aside.
Sift the all-purpose flour, cocoa, baking powder, and salt together into a bowl, set aside.
