A few summers ago I went blueberry picking at a friend’s house and hauled home an entire flat of the biggest, bounciest Oregon bloobs I’ve ever seen. I did my best to eat ’em fresh but inevitably I had to side step to Plan B, which was freezing some for smoothies, and making my favorite balsamic bloob sauce with the rest.
Regrettably, it’s been 2 months since my last recipe post. It seems like just yesterday I was knee-deep in a heavenly pizza binge. Alas, the goin’ has gotten tough. And when the goin’ gets tough, the tough get chocolate milk. Because I am a child.
When it comes to brownies I’m not hard to please, and that’s my cue to rattle off all my extremely specific qualifications for the perfect brownie.
First things first, they cannot be described as having a “crust.” I will suck it up and eat most anything out of a pathetic combination of desperation and boredom, but if a brownie has crispy, brittle, dry edges I’ll probably cry and think about how much I wish I wasn’t eating it (but will still eat it, obvs).
Awhile back I’d caught a whiff of raving over the blogosphere regarding this recipe for chocolate chip cookies. I’m not really big on eating cookies, but I love to bake them. Something about the process of baking is so much more satisfying than actually horking down the fruits of my labor. As you can see, this usually ends well for friends of mine.
This was an adventure! And even though I pride myself on following directions to a T, I admit that I didn’t temper my chocolate. And yes, they bloomed, and looked kinda grody the next day. But I guarantee they tasted delicious.