Update: Here is what it looked like when the snow finally came!
So much for being good before Hawaii. Today we made brownies and a sausage stew to keep warm in the kitchen. After reading about a simplified brownie recipe using cocoa powder on Smitten Kitchen and Honey&Jam, I decided to test it out for myself using a jar of Penzey’s dutch process cocoa powder. I haven’t strayed from my usual brownie recipe in years so I was a bit nervous with this one.
They take about 10 minutes to put together (most of this time is spent waiting for the chocolate/butter mixture to cool before you can add the eggs) and about 35 minutes to bake. Surprisingly chocolately and not at all too sweet, I’d make these again. They have a very gooey consistency which is just how I like them. I also like that they make significantly less than my other recipe (an 8×8 pan rather than a 8×13).
- 10 tablespoons unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 large eggs, cold
- 1/2 cup all-purpose flour
- 2/3 cup walnut or pecan pieces
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and microwave for 1:30 minutes. Remove and stir until the butter is melted and the mixture is smooth. Set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothes out once the eggs and flour are added.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 to 30 minutes. Let cool completely on a rack. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Herbed white bean and sausage stew
The stew was also quite good though it took a lot longer to prepare and cook. Because you don’t soak the beans overnight and precook them before adding to the stew, you need to allow about 2.5 hours from start to finish. I also added some red chard to the soup since it was starting to look pretty sad.
- 2 tablespoons extra virgin olive oil, more for serving
- 1 pound sweet Italian sausage, sliced 3/4-inch thick
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 1 pound dried Great Northern beans, rinsed and picked through
- 2 teaspoons kosher salt, or to taste
- 2 thyme sprigs
- 1 large rosemary sprig
- 1 bay leaf
- 2 teaspoons balsamic vinegar, more for serving
- 1/2 teaspoon ground black pepper, more to taste.
Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.