At a cute little coffee shop down the road from where I work, I met a friend to talk and catch up on life. For me, wedding plans and cookbook dreams. For her, working on building up her business again and losing one of her dogs.
A few years ago, Akasha, my beautiful white Persian cat developed respiratory heart failure. My mom and I brought her home when I was in junior high and she was just a year or two old then, shy and nervous around everyone except me. She lived to be almost 19, and after having spent almost 18 years with her, letting her go was the most heart-breaking decisions I'd had to make as an adult at that time. It felt like nothing would ever be the same again with her gone.
It was a hot day, and I sipped unsweetened iced coffee with cream while checking e-mail and waiting for my friend. A white bakery box sat on the little cafe table, hiding the fudge brownies with their swirls of pink buttercream that I had made for her.
In the Harry Potter books, they eat chocolate as a remedy in tough situations, and I believe that chocolate helps, even on the toughest of days, even if it's just a little comfort.
One Year Ago: Chocolate Chocolate Muffins with Lemon Curd
Two Years Ago: Chocolate, Strawberries, and Birthday Cake
Three Years Ago: Mini (no-bake) Berries 'n' Cream Tartlets
Chocolate Covered Strawberry Brownies
- 1 1/2 cups sliced fresh strawberries
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder (Hershey's Special Dark)
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 eggs
- 3/4 cup all-purpose flour
- 2/3 cup bittersweet chocolate chips
Preheat the oven to 325. Line a square 8x8 baking dish with parchment paper so that the paper hangs over two sides. Spray with non-stick spray.
Toss the strawberries with the 2 tablespoons sugar and set aside to macerate for about 15 minutes.
Melt the butter in the microwave or in a saucepan. In a bowl, combine the 1 cup sugar, cocoa powder and salt. Pour the butter in and mix together with a wooden spoon. Beat in the vanilla, then the eggs, one at a time, beating well after each egg. Stir in the strawberries, including the juice. Stir in the flour just until moistened, then the chocolate chips.
Use a spatula to spread the batter evenly into the pan. Bake for 30-35 minutes.
Cool completely on a wire rack before frosting. For easy removal from the pan, lift the parchment paper by the overhang to remove the brownies from the pan, set on a cutting board and cut into squares.
Yields 9-12 brownies
Recipe from Curly Girl Kitchen