The Answer to a Long Day: Baking Brownies
Yesterday, I understood for the first time what people mean when they say that baking is cathartic, therapeutic. A way to release tensions through the measuring, the stirring, the pouring of batter, the waiting for it to transform into edible delights.
After a day fueled by running errands, waiting in lines, driving around and having to read a grisly novel for work, I was feeling drained. And so I decided to do something I hardly ever do.
I decided to bake.
I am always a sucker for sweets but never really feel inclined to make desserts, viewing them more as a luxury than a necessity. But yesterday was different. Yesterday, baking became a necessity, as I let the stresses of the day melt into the batter, sift through the ingredients, and turn out a sweet, happy-go-lucky confection: Brownies. Baked to perfect, bite-sized dimensions in a muffin pan, no less.
Recipe for Making Brownies in a Muffin Pan
1/4 cup butter, softened
1 1/4 cup sugar
2 large eggs
1 tsp. vanilla
1 tsp. instant espresso or coffee, dissolved in 1 tsp. water
1 cup all-purpose flour
1/2 cup cocoa
1/4 tsp. baking powder
1/4 tsp. salt
Mix ingredients together until smooth. Pour batter into muffin pan, filling each section about halfway.
Bake at 350 degrees for 12 to 15 minutes, until puffed but still soft to the touch. Be careful to not overbake!
Makes 12, shallow muffin-sized brownies
(Plus, see that beautiful green dish of mine? One of the perks from when I interned in Alabama after graduation. I worked at the same company that printed Southern Living, and a couple times a year, they would host prop sales, where you could buy items featured in their photoshoots for next to nothing. That scallop-edged bowl was one of the items I nabbed during my few short months there, and one that seems to cheer up any spread!)
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