Thursday, February 28, 2008
Look at what cookbook author Lori Longbotham has gone and done. She made me write a stupid poem. Fortunately, a little corniness never hurt anyone. Just in case, sorry if this hurts...
Marni's Ode to the Lori Longbotham Brownie
Glorious Lori Longbotham, my friend.
Thanks for adding padding to my rear end.
Your brownies are heaven. They're buttery and dense.
With just a quarter cup flour, the chocolate's intense.
Everything I've made from your cookbook is great.
(though slows down my basal metabolic rate) :-(
I've still got a long way to go till I'm done
Trying all of your recipes, then repeat, rerun.
But for now, a brownie is all that I need.
Ahh, the simple sweet life I lead.
Uh oh, the brownie's putting me in cardiac arrest!
And before this gets too out of hand, I'll put the corniness to rest.
Katharine Hepburn's Brownies
Recipe by the fabulous Lori Longbotham in Luscious Chocolate Desserts
Makes 9 large brownies.
1/2 cup (1 stick) unsalted butter
2 ounces unsweetened chocolate, chopped
1 cup sugar
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup walnuts, chopped
Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Butter and flour an 8-inch square baking pan.
Melt the butter and chocolate in a heatproof bowl set over a saucepan of about 1 1/2 inches of nearly simmering water, whisking until smooth. Remove the bowl from the heat, add the sugar, eggs, and vanilla, and whisk until well blended. Whisk in the flour and salt just until well blended. Stir in the walnuts. Transfer the batter to the prepared pan.
Bake for 40 minutes, or until a wooden pick inserted in the center comes out sticky, with just a few crumbs clinging to it, but is not wet; do not overbake.
Cool completely in the pan on a wire rack. Chill if you have the time, then cut into 9 brownies.