Pumpkin and Spice

Hi! Remember me? I know I've been a bit negligent the past two weeks, but, well, a girl deserves a little vacation every now and then, doesn't she? Being back home in Florida has been wonderful! The weather has been fabulous- high 70s/low 80s, sunshine, cool breezes... a perfect "welcome home" present! While I have been doing my fair share of relaxing- enjoying my time with Kyle, grilling by the pool, sipping froufy tropical drinks on the beach, going out with friends and otherwise making the most of being home- I have also been busy updating the ol' resume (everyone's favorite activity) and starting my job search. It's been a little rough going, but I keep telling myself I haven't been looking for too long, so I'm trying to stay positive about things.

I've also been taking full advantage of being back in my kitchen, baking and cooking up a storm. I've made so many things in the past two weeks that it was hard to decide what to share with you first. After some thought, I decided to start with a simple favorite- my basic brownies. This is my go-to brownie recipe. It's easy, decadent and they come out perfect everytime. These brownies are the result of much experiementation and are exactly what I like in a brownie- soft, cakey and a little chewy, with a glossy, crackly top. They are a little darker and more bittersweet than many brownies, with an almost espresso-like flavor. They're perfect with a cup of coffee (and a scoop of ice cream... if you're into that kinda thing...)

Some brownie recipes use melted chocolate, some use cocoa powder- mine use both, which I think lends the brownies a depth of flavor you don't get from just one. Obviously, high-quality chocolate and cocoa powder (I used Green & Black chocolate and Ghirardelli cocoa powder) make the brownies something special, but I've also made them with melted Hershey's Special Dark chocolate chips and gotten perfectly delish results. Perhaps look at your target audience- making them for a dinner party with your foodie friends? Maybe go for the fancy pants chocolate. Making them for a picnic or for your kid's soccer team? Hershey's will be just fine.

I add chocolate chips to mine, though if I'm feeling sassy, I'll add toffee bits instead. If you like nuts in your brownies, you can add chopped walnuts in their place. (Me, I'm kinda "meh" on nuts in baked goods.)

Bittersweet Chocolate Brownies
Makes one 9x13 pan

• 10 oz dark chocolate, melted
• 2 sticks butter, melted
• 3 eggs
• 1 1/2c sugar
• 1t vanilla
• 3/4c flour
• 1/2c cocoa powder
• 1t salt
• 1t baking powder
• 1c semi-sweet chocolate chips (or toffe bits or walnuts)

Preheat oven to 350F. Grease a 9x13 pan well.
Beat the eggs, sugar and vanilla until light and fluffy. Add the chocolate and butter and mix well.
In a different bowl, sift together the flour, cocoa powder, baking powder and salt. Add to the chocolate and egg mixture and mix until just combined. Fold in the chips (or bits or nuts) and pour into the prepared pan. Smooth the top.
Bake for 30min. (A skewer inserted in the center will still come out moist- the brownies will set up when they cool.)