Monday, July 23, 2012
I have not been blogging for months and months. Been busy but also lazy to write and update my blog. It's been raining for two days now and going out doesn't seem to be appealing at the moment. Not wanting to brave the rains and traffic in the streets, I decided to bake after months and months and maybe years. All those times when I couldn't get myself to bake, my trusty friend Bel was kind enough to give me some home baked goodies. My dad is absolutely a fan of hers. Bel gave us some brownies and chocolate chip cookies. Let me just say that they were really yummy. Thanks, Bel for sharing all that yummyness.
I had a box of unsweetened chocolate stashed in the ref since I have been planning to bake some brownies for quite some time now. Why brownies? But on the other hand, why not brownies? First, brownies are fairly simple to make. If you are a beginner and want to get the most satisfaction with the least effort, this is definitely the way to go. Secondly, given the right recipe and if you know how to follow instructions, you cannot go wrong. This brings us to the next question on what makes a good brownie. It's very basic really- not too sweet and yet choclate-y enough, fudgey but not greasy. I chanced upon a brownie recipe by Smitten Kitchen and based on the description and comments, this looked like a winner. And I am happy to tell you, that it is.
I would have wanted it with nuts but my dad ate the nuts. So here it is plain but still full of that chocolatey goodness. Fudgey and yet not greasy. I knew that this was going to be good as I licked the remaining batter from the wooden spoon. Please wait for two hours before slicing as it makes for more attractive brownies. My dad and I couldn't wait as we had to just take a bite.