Deep Chocolate Brownies

I stumbled across this recipe for these decadent looking brownies. Making these was added on to my long to-do list. When I finally got a change to bake, the only grocery store I have within walking distance was out of bittersweet chocolate. However, I discovered about 2 weeks later that Trader Joe's has bittersweet chocolate for pretty dang cheap.

A few minor additions and a couple hours later, out of the oven came the best brownies I have ever had.

Deep Chocolate Brownies

Ingredients

• 2 sticks unsalted butter
• 8 oz bittersweet chocolate
• 2 cups sugar
• 1 tsp vanilla extract
• 5 large eggs
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 8 oz bittersweet chocolate, chopped
• 1 cup chopped nuts - I used pecans
  

Directions

• Preheat the oven to 350.
  
• Butter and dust a 13 x 9 in baking pan with cocoa powder.
• Melt butter and chocolate in a 3 qt. heavy saucepan over low heat, whisking, until smooth. Remove from heat and let cool to lukewarm. Whisk in the sugar and vanilla. Whisk in eggs one at a time until the mixture is glossy and smooth.
  
• Whisk together flour, cocoa powder and salt and then whisk into chocolate mixture until combined. Fold the chopped chocolate and nuts in.
• Spread into the prepared pan and bake until a toothpick inserted into the center comes out with gooey crumbs, about 30 minutes.
  
• Cool completely and store for 24 hours before slicing.
  

I know that the last step is hard because these brownies look (and smell) amazing. But, trust me - the longer they sit, the better they taste!

Crumb-Topped Rhubarb

I got a ton of rhubarb when I went home last weekend and I was sick of making pie, so I decided to make this Crumb-Topped Rhubarb I found on allrecipes.com. I modified it a bit after reading through the reviews, and here's what I ended up with! This recipe is definitely a keeper - it was incredibly easy to make...and it didn't taste bad either ;)

Crumb-Topped Rhubarb

Ingredients

• 4 cups diced fresh rhubarb
• 1 tablespoon all-purpose flour
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
  For the topping-
  
• 6 tablespoons all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or rolled oats
• 6 tablespoons butter, softened

Directions

• Preheat the oven to 350.
  
• In a large bowl, combine the rhubarb, flour, sugar, cinnamon, and salt. Spoon into a greased 9x9 in baking dish and set aside.
  
• Combine the flour, brown sugar and oats in a medium-sized bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the rhubarb mixture.
• Bake for 40 minutes or until light brown and bubbly.