Olympic Brownies

Friday night Dan, Rebecca and Clara came over for dinner. Our meal was OK (some bad coconut chicken soup, some great sweet potato stir-fry), and Winter Olympic Brownies for dessert! Dessert of course, was eaten while watching the opening ceremonies. Nothing like eating fatty, sugary brownies to celebrate world-class athleticism and international peace.

I used my standard brownie recipe + a hand full of chocolate chips. Once the brownies were baked, I placed a paper cut-out of the Olympic rings on top, then dusted with powdered sugar. Yum!

Rich Fudgy Brownies

Well, a Fine Cooking recipe has come through yet again! These are my new favorite brownies, without a doubt. If you like a more cakey brownie, these are not for you. These are even more addicting than the Brownies with m&m's and Peanut Butter! The two recipes are strikingly similar, and so it was very fun to see how the slight differences really changed the outcome.

One of the components of Fine Cooking that I love is all of the pictures. I was able to compare my brownies to the published great looking magazine shot. After following the recipe perfecting (yes I know...), my brownies rose about double what the picture shows. I'm really not sure why that would be, but the flavor was still great. Greg and I decided that we could make wonderful ice cream sandwiches using these if we were to press these down while in the pan, pour soft ice cream on top, and then put another layer of pressed brownies on the ice cream and freeze. Hm...yum.


Recipe:
1 C. butter
2/3 C. flour
2 C. sugar
4 eggs, room temp
1/2 tsp vanilla extract
3/4 C. cocoa powder
1/2 tsp baking powder
1/2 tsp salt

-Mix all dry ingredients together, set aside.

-Melt butter. Stir in sugar, eggs and vanilla. Add dry ingredients (takes a while for it to get incorporated).

-Pour batter into a greased 9x9 baking pan

-Bake for 40 mintues at 350 degrees.

-Enjoy!!!