For book club this week, I whipped up some Spiced Up Brownies, recipe courtesy of Smitten Kitchen. It was a great excuse to use some of the Mayan Cocoa that Eileen brought for us when she visited in July. That stuff makes fabulous spiced hot cocoa, so I was excited to try it in baked goods.
Oh man, these brownies did not disappoint! I wouldn't change a thing about the recipe--just one part of my execution of it. I really need a real double boiler, or at least a large glass or stainless steel bowl for the top part of a makeshift double boiler. Last night, I was working with a rather small glass bowl over a smallish saucepan, and it made for some awkward whisking once I added sugar and eggs to my melted spiced chocolate mixture.
That was the only hiccup, though. These babies are tasty.
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