Mosaic Monday - Brownies

Joining in with Mary at the Little Red House for Mosaic Monday! Check out the Little Red House to see all the talented folks who post their beautiful mosaics!

So yesterday Miss Picky wanted to make some brownies. Never one to say no to chocolate or no to an afternoon of baking with my daughter, we went the box route. Ghirardelli Walnut Brownies. They are amazing. Chewy, Fudgy and dense.


Plenty of times I use a "from scratch" recipe that came from the Gardenweb Cooking Forum that is really fantastic, it's fudgy, rich and extremely decadent. But in a pinch, these are so good. Even Miss Picky who hates nuts in HER brownies loved them! I wasn't about to pick them out, even for her!






Miss Picky wanted to make round brownie bites, instead we ended up using a mini crumb cake pan and halfway through realized we'd need a second box or these would be some pretty flat brownies. We ended up with some HUGE brownies. Not a problem with a tall glass of ice cold milk.




Who could wait for the milk? I had to have a big bite of one. Someone has to be the taste tester! Can't serve them if they stink. They didn't. Not at all. Not one bit.



Didn't this time, but next time we'll try it with chocolate ganache on top! To top it with chocolate ganache, let the brownies cool completely. Microwave a 1/4 cup of heavy cream in 30 second bursts (high power) until hot. Mix in 1/2 cup chocolate chips, and stir until it's melted and smooth. Spread ganache over the cooled brownies and chill until set. Or if you can't wait, eat them warm!

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If I was going to bake brownies from scratch, so far it would have to be these brownies, very decadent as the name suggests. Fudgy, chewy and dense. and really good straight from the freezer! Even when I over bake them, and that is usual, they are still so good. but I am always willing to try another recipe, who could turn down a good, chewy brownie?

Decadent Brownies
Source: Ann (Gardenweb)
Printable Recipe

Ann's original recipe added a shot of espresso. I omitted that. She also toasts the nuts. I didn't bother because I usually burn them :) I also tend to over bake but they are still excellent. I adapted the recipe a bit to fit my lack of focus when it comes to baking and following directions! I mix the vanilla in with the eggs and pour the chocolate mixture into that bowl.

1 cup butter
20 ounces of good bittersweet chocolate
1-1/2 cups sugar
pinch of salt
4 eggs
1 cup flour
vanilla to taste (I used about a teaspoon or so)
1 cup pecans or walnuts (optional)

Preheat the oven to 350 °F.

Line a 13 X 9 inch pan with foil or parchment paper and grease with butter.

Melt the butter and sugar together over medium heat until the butter and sugar have melted and the mixture is smooth, not gritty from the sugar. Add the chocolate and stir until the chocolate melts. Remove the saucepan from the heat. Continuing stirring until the mixture is smooth.

Mix the eggs and vanilla together in a big bowl and then add the chocolate mixture and stir until very well combined.

Stir in the flour and salt and mix. Stir in the nuts if you're using them and pour into prepared pan. Bake for about 30 minutes.

The brownies should be set in the middle. I bake them until a toothpick or cake tester comes out clean. Don't over bake. Place in the freezer. When cold, remove and cut into squares, whatever size you like. Wrap each square in plastic wrap and store in the freezer.

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