1. Julie introduced me to PicMonkey.
I'm a goner.
2. Have you seen this mathemagician? My husband and I were slack-jawed. My children cheered. (I howled at his Rain Man impersonation. I really must see that movie again. Soon.)
3. I forgot to alert you to my latest Kitchen Chronicles.
If you prefer a lighter brownie, you can dial back the chocolate to 2 or 3 ounces.
½ cup butter
4 ounces unsweetened baking chocolate
1 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1/4 teaspoon salt
½ cup flour
Melt the butter and chocolate in a saucepan over low heat. Off heat,
stir in the sugar, eggs, and vanilla. Gently stir in the flour and salt.
Pour the batter into a greased 8x8 pan and bake at 350 degrees for 20-25
minutes. The brownies should look underbaked—still jiggly in the middle
and only just beginning to pull away from the sides. A toothpick
inserted in the center should come out wet. (If it comes out clean,
you’ve gone too far and your brownies will be dry and crumbly.)
Delicious served slightly warm, with a scoop of coffee ice cream and a drizzle of caramel sauce.