Guess what?! This is my 50th post. It’s a small milestone, I know, but a milestone nonetheless. And… I made brownies. To celebrate.
When I started this blog back in October, I didn’t really know what to expect. I have always loved to cook, but it’s only been the past year or two that I’ve started to really love finding new recipes and trying new, different foods. It’s turned into a huge passion of mine, and I love nothing more than wasting away an afternoon in the kitchen. However, I have SO much to learn about food and cooking and sometimes I think that I’m not really qualified to be writing a blog telling other people how to do it. I’m quite prone to screwing up recipes (you should have seen the Cauliflower Pizza Crust disaster I had the other night) and I don’t have fancy kitchen tools or even fancy ingredients.
This blog has turned into a kind of journey, in a way. It empowers me to try new things and makes me think about food in a different way than I had before. I hope that when I look back on old posts, I’ll be able to remember a little bit about what my life was like at the time that I made it. I want to thank all of you, my readers, who have found this little blog and have followed along the way, and I hope that you continue to do so. This blogging community continues to inspire me, and I have loved being a part of it.
These brownies portray a little bit of what I hope that Sweet Mayberry does when you visit and read through the posts – simple, cozy, pure, and a just little bit indulgent (okay, maybe this one is a lot indulgent). They are bittersweet and chewy, require 7 ingredients, 40 minutes, and only one bowl. They are brownies like they are meant to be.
(My Favourite) Brownies:
Borrowed from Smitten Kitchen – they’re Deb’s favourite too
Makes 16 two inch squares
3 oz Unsweetened Chocolate, roughly chopped
1/2 cup Unsalted Butter, plus extra for pan
1 1/3 cups Granulated Sugar
2 large Eggs
1 tsp Vanilla Extract
1/4 tsp Salt
2/3 cup All Purpose Flour
1. Heat oven to 350°F. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray.
2. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each.
3. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared (8 x 8) pan, spread until even.
4. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Let cool and cut into desired size.