The clouds have come in, rank after rank of them, all similar in shape and size, hundreds of them like a herd of sheep leaving only a few bits of blue left in the sky. Gone chilly, a stir of wind in the dead leaves of my grapevines. I hope for rain.
So I think this is a good time to share my version of brownies. No regard for calories or cholesterol, best eaten in large quantities by those about to go clear gutters before a rainfall, or maybe chop up some firewood.
3/4 cup melted butter, gently stirred with 12 Tablespoons of good cocoa powder and allowed to cool down to room temperature. Now is a good time to preheat the oven to 350 F.
4 eggs beaten with the gradual addition of 2 cups of regular white granulated sugar until thick and pale in hue.
Add 1 teaspoon of vanilla to the eggs, then fold the cooled cocoa mixture into the eggs before gently folding in 3/4 cup of flour sieved with 1/8 tsp of baking powder. I hate crunchy bits in a brownie, but if you like walnuts now is the time to add about half a cup’s worth, you benighted soul.
Bake in an 8″x 8″ oiled and floured pan in oven for about 40 minutes or until center is set, and cool for about half an hour before you cut. Enough for six woodcutters or two college students.