Cocoa Brownies in the Snow

You want these. I promise. Worth the calories, worth the "points," and an indulgence that is most welcome during the "endless winter of 2011."

For the record, the groundhog knows nothing. Do not listen to groundhogs. While Minnesota just jumped from the 5th snowiest recorded winter to the 3rd snowiest recorded winter, I have no interest in Minnesota breaking the record for snowiest winter ever. 3rd place is respectable. My plays have been in 3rd place and I was fine with that.

As my son house-sits one hour south of here with no way of getting home, I eased my winter worries with brownies. They're five points each and I had two. I enjoyed every second of the dark, moist fudgy interior surrounded by the browned-butter nutty exterior.

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They're from Bon Appetit. The browned butter does indeed add the smallest amount of earthy crunch. The cocoa keeps the center oozing a tad and wrapping you in warm, chocolate velvet. No, they're not Italian. When the view outside my door is pure white, blowing in a schizophrenic array of contrasting directions, I cook and bake. My recipe decisions are made on the basis of, "What ingredients are at hand because I'm not going anywhere." Bon Appetit had nuts in the recipe. It's a daughter thing, but she requested no nuts and I complied. Do you think that the brownies had fewer points?
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Look at the buttery-chew of the top and then the creamy-chocolate softness of the center. I'm telling you, you truly want them. Think of it as a chocolate hug.

Cocoa Brownies with Browned Butter (and Walnuts if desired)
Bon Appetit's February 2011 Cover Recipe

Nonstick spray

1o tablespoons unsalted butter - cut into pieces
1-1/4 cups sugar

3/4 cup unsweetened cocoa powder (not Dutch process; I used Scharffen Berger which is an investment but worth the dollars as well as the calories)

1 teaspoon vanilla extract

2 teaspoons water

1/4 teaspoon salt

2 large eggs - chilled

1/3 cup plus 1 tablespoon all-purpose unbleached flour (I used all-purpose regular)

1 cup walnut pieces (didn't use)

Cocoa Brownies with Browned Butter Preparation

1. Position rack in bottom third of oven and preheat oven to 325 degrees F.
2. Line 8x8x2 pan with foil and leave a 2-inch overhang for lifting the brownies out of the pan. Spray with nonstick spray.
3. Melt butter in medium saucepan over medium heat. Continue cooking uintil butter stops foaming and browned bits form at bottom of pan (about five minutes). Stir often.
4. Remove from heat. Immediately add sugar, cocoa, the water, vanilla and salt (so have your ingredients measured and ready to fly). Stir to blend, Let cool five minutes (mixture will still be hot).
5. At eggs one at a time to mixture beating vigorously (so you burn enough calories to eat these) in between each addition.
6. When mixture is thick and shiny add the flour. Stir until blended. Then beat 60 strokes vigorously (remember: you're burning calories).
7. If desired, stir in nuts.
8. Pour into prepared pan.
9. Bake brownies for 25 minutes - until toothpick inserted comes out more or less clean (crumbs may stick to it - that's fine - you want it fudgy).
10. Cool for five minutes, then lift foil out of pan and cool completely on rack. Cut into 16 pieces and serve.

We added a dusting of confectioner's sugar which given our present white circumstances may have been overkill.

3 pounds gone last week. No doubt due to warming weather and ability to go for nice, long walks. Needless to say, that warming trend has abruptly ended. I am down 22 pounds and if I gained a pound by having 2 brownies, it was worth every ounce. My frazzled snow nerves were quieted. Although they will not be silenced until my son makes it home.

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The question posed is what is your favorite kitchen tool for weight loss? I cannot credit a kitchen device for my determination to get fit, I can thank Parmigiano-Reggiano, "caged-free egg whites" and Greek yogurt for helping to make my 2011 journey a flavorful one.

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And baking once a week to stave away any feelings of deprivation.