Matt and Dana came up to visit yesterday.
I love when Matt comes home and Dana is able to come with him.
Dinner was rib eye steaks, as per Matt's request for something grilled.
For dessert I baked my favourite "Decadent" brownies
and served them warm topped with vanilla ice cream, and drenched in homemade Caramel Sauce. Unfortunately, I forgot to take pictures.
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
1 Cup flour
vanilla to taste
1 Cup toasted pecans/walnuts
(Optional: use 3/4 cup brown and 3/4 cup white sugar)
Add a shot of espresso
Melt chocolate and butter in microwave bowl. Beat in sugar and salt. Beat in eggs add vanilla Mix in flour. Mix in pecans. Pour into rectangle cake pan that has been lined with tin foil and rubbed with butter. Bake in oven at 350 for approximately 30 minutes. Do not over bake. Should still be soft in the middle. Put into freezer immediately for 1 hour or until cold. Cut into 8 bars and wrap each in plastic wrap and freeze.
Another Option. Both methods are good and I use them interchangeably.
Melt butter and sugar together over medium heat until the butter has melted and the mixture is smooth. Add the chocolate and stir until chocolate melts. Continuing stirring until the mixture is smooth.
Add one egg at a time and mix until each is well incorporated before adding the next egg. Add vanilla (and espresso if using).
Stir in flour and salt and mix well. Stir in the pecans or walnuts and pour into prepared pan. Bkae in a 350 °F for approximately 30 minutes. Do not over bake. Brownies should be set in the middle but still
slightly soft. Place immediately in the freezer. When cold, remove and cut into bars. Wrap each bar in plastic wrap and store in the freezer.