Every year around this time, I dig through my small, but cherished collection of CD’s and pull out one that makes me happy just looking at it.
Sometimes I even do the happy dance. :)
Charlie Brown is a man after my own heart — optimistic in spite of the odds, always hoping for the best. Even when the needles fall off his spindly Christmas tree year after year (via the wonder of re-runs), his spirit remains undaunted. I like that.
I also like brownies.
These brownies make me happy looking at them, too. Better yet, eating them. I’ve made them year after year (over 30 years’ worth of re-runs) and, just like Charlie Brown, they’ve withstood the test of time.
Unlike my “tree”…
But… my spirit remained undaunted.
1 stick of butter (plus a little extra, to butter the baking pan)
2 squares (2 oz. total) unsweetened chocolate
1 c. sugar
1/2 tsp. vanilla
2 eggs, at room temperature
1/4 c. flour
1/4 tsp. salt
Preheat oven to 325° F. Butter a 9″ x 9″ glass baking pan; set aside.
Get out a heavy saucepan, a wooden spoon, and a spatula. (These are the only utensils you’ll need; consider it an early gift.) :)
Melt butter over low heat in the saucepan. When butter is almost melted, add the chocolate. Stir with a wooden spoon until chocolate is melted; remove from heat.
Add sugar; mix well. Cool mixture for several minutes. (You don’t want your eggs to cook when you add them.) Add vanilla and eggs; mix vigorously until combined.
Add flour and salt; mix until flour is incorporated. Using a spatula, scrape the batter into the buttered baking pan.
Bake 30 to 40 minutes until a wooden pick inserted into the center comes out clean. They’ll look fairly “wet” but please do not overbake — they’ll settle down if you will.
Cool on a wire rack until you can no longer resist eating them.
Do the happy dance!
Enjoying the simple joys of the season,