Reward

Congratulations.

You've made it through the first two weeks of January,

sticking to your no more sweets resolution,

detoxing and exercising.

You. deserve

chocolate.

I don't make brownies often enough. Or maybe I make them just often enough. I tend not to be one to overindulge, but a pan of brownies sitting in the kitchen might be one thing that would lead me to overindulgence. Finding the perfect brownie recipe is also an issue. It may well be that there is no one perfect recipe. My recipe changes with my brownie taste of the moment...light and fluffy, moist and dense, cakelike, tortelike, nuts, no nuts......how is one to choose? This recipe is a nice compromise. The result is nearly sheet cake thickness, moist and rich, but still definitely a brownie, not a cake. It also has enough of that fudgy component without feeling like you're eating a big gob of raw dough. My only desire might be for a slightly crackled top, but with a dusting of powdered sugar, these are quite divine.

Pretty Darn Good Brownies

1 cup butter
3/4 cup cocoa powder
2 cups sugar
2 t vanilla
4 eggs
1 1/2 cups flour
1/4 cup powdered sugar

-melt butter in a small pan over low heat
-add cocoa and whisk until mixture is smooth
-let cool and transfer to a large bowl
-add sugar and vanilla, stir in
-whisk eggs lightly, then beat into mixture
-add flour and stir gently until well blended
-pour into greased 9 x 13 pan
-bake at 325 degrees for 35 minutes
(middle should spring back when you press with your finger)
-dust with powdered sugar

psssssttttt....... Whip up a batch of these for

 Valentine's Day,

 then use a heart shaped cookie cutter to cut into

sweets for your sweet!

Do you have a favorite brownie recipe?

Please share if you do!

Also, weigh in on the nut debate on my sidebar poll!

Christine