It's tuff to write in May when the weather is glorious. All I can think about is biking, hiking, and yesterday's picnic where bald eagles(!) dive-bombed Round Valley Reservoir. Fishing for catfish, I suppose. Warm sun, dry air, light breeze, pine-needle floor. Sunday crossword and the sound of water. Wildflowers.
My favorite outdoor lunch is nothing fancy: a bologna and cheese with mustard, side of pickles and chips, Mexican Coke (cane sugar, glass bottle), brownie.
I hope everyone is enjoying their spring and an occasional slow, country-styled Sunday, somewhere outdoors and far from the road.
Bittersweet Brownies with Raisins and Peanuts
4 oz bittersweet chocolate, chopped fine
4 oz. unsalted butter
1/2 c flour
1 tbl cocoa powder
1/4 tsp salt
2 lg eggs, room temp
1/2 c granulated sugar
1/2 c brown sugar, packed
1 tsp vanilla
1/2 c raisins, plumped for 10 in very hot water, dried
1/2 c salted peanuts, roughly chopped
Preheat oven to 350 degrees. Lightly butter a 9x2" square baking pan.
In a heat-proof bowl set over simmering water, combine butter with chocolate, stirring occasionally until melted (do not let mixture get too hot lest it separates).
Whisk flour with the cocoa powder and salt. Set aside.
Whisk eggs briefly, then add sugars and vanilla. Combine with chocolate mixture, fold in the flour mixture, and follow with the raisins and peanuts.
Pour into pan, spread evenly, and bake until slightly puffy and a few moist crumbs cling to inserted toothpick (about 3o minutes). Transfer pan to rack and cool completely before cutting.