Uncomfortable Conversations

Most everyone knows that if you're trying to keep the conversation cool and casual, you stay away from sex, politics and religion. Those topics are a minefield and will likely cause at least one explosion.



But, did you know there's another topic that is so fraught with danger it should be avoided by all but the most confident and aggressive debaters? I very nearly didn't write this post for fear of opening a can of worms by talking about my feelings on this subject.



Yes, I'm talking about...



about....



*cue the dramatic music*



about brownies.



It seems that most everyone has a love/hate relationship with brownies. They love certain kinds and hate the rest. For instance, some people like cakey brownies, some prefer fudgey. Some people love tons of nuts in them, others can't stand even a single fleck of nut. Some prefer them frosted or flavored by add-ins, while still others prefer a simpler brownie. And that doesn't even take into account people with special diets (sugar free, gluten free, etc...)!



Below is my favorite brownie recipe. It makes cakey brownies with a thin crust across the top (that I adore). These are, in my opinion, the perfect brownie. I've added coarsely chopped mint Hershey Kisses, various nuts, peanut butter chips, caramel or peanut butter swirl and M & Ms, all with excellent results!



Now, I'm not saying that my recipe is perfect for everyone or that my way is the only "right" way to do things. I'm simply saying that for me, these are it. I keep the ingredients on hand and can whip out a batch in half an hour (longer cooking time if I'm doing a double batch, which I usually do).



I have cheated on my recipe a few times to make specialty brownies such as Shortbread Brownies or Irish Cream Brownies, but I always come back to this recipe. I've even gone so far as to adapt other recipes to fit these brownies, like the recipe I found for Peanut Butter Cup Brownies. I didn't want to use a box mix or follow the actual recipe, so I made my brownies and used the recipe as a guide to achieve the peanut butter cup-ness I was going for. And let me tell you something - those little bites of peanut butter and chocolate heaven were amazing!



This recipe is also special to our family for another reason. Bryant's mother gave him a binder filled with handwritten recipes for everything from various pie crusts (his grandmother's recipe) to egg casseroles and appetizers/party foods. Tucked in the middle, this recipe almost didn't catch my eye. It's only a few ingredients and the directions only take up a couple of lines, some of which are smooshed down into the margin and written quite small.



I'm so glad I took the time to try this recipe!



Ronna's Brownies

2/3 C sifted flour

1/4 tsp salt

1/2 tsp baking powder

1/3 C butter (for the love of all that is good and right in the world, please use real butter)

2 sq. unsweetened baking chocolate

1 C sugar

2 eggs

1 tsp. vanilla



Sift flour together with baking powder and salt (I don't actually sift them, I just mix them up well with a fork), set aside. Melt butter and chocolate in the top of a double boiler (or in a saucepan set in a larger pan with an inch or so of water - just get the water to a simmer, but don't let any water get into the chocolate pan). In a large bowl, beat the eggs well and gradually add the sugar, mixing very well. Temper the eggs by adding a bit of chocolate and stirring them together. Add in the rest of the chocolate and stir well. Mix in flour and then vanilla. Bake in a greased 9 X 9 pan in a moderate oven (350 degrees) for 25 minutes. Cool in pan.

I often make a double batch in a 9 X 13, baking them for 35-40 minutes. If you choose to add anything in, do so after adding in the flour mixture.

I won't be offended if you don't try these, I know they aren't for everyone and most people already have a favorite recipe. But, if you're in the mood for brownies and you want to try something new, give these a shot. They won't disappoint.