You know spring is here by just seeing berries are stocked high on the supermarket' shelves. Although, I adore winter weather, this winter wasn't particularly welcoming. It was way too wet and windy. But, the beginning of spring is just perfect. I enjoy walking under the sun with cold air blowing lightly at me.
H bought me these lilies. They were beautiful, weren't they?! I love the pink shades against the satiny white. Normally, when I bought flowers, they wouldn't last longer than one week. Is this common? Do you have to give an extra care to keep them longer?
I baked these brownies for our dessert the next day. We knew we had to have something sweet to comfort us. To me, this is my absolute comfort food. Strangely enough, I love to have this slightly fridge cold.
H raised his eyebrows when I told him about that. He was so surprised, and couldn't believe what he just heard. He prefers to have his slightly warm with a scoop of ice cream.
At the moment, I need more brownies to keep me going in constructing the new face of kitchen notes. Wish me luck!
Enjoy the beautiful spring, folks!
375 g unsalted butter
375 g good quality dark chocolate
350 g caster sugar
1 tbsp vanilla extract
225 g plain flour
1 tsp salt
250 g chocolate chips (I used peanut butter chips, and dark chocolate chips)
1. Pre-heat the oven to 180 C.
2. Melt the butter, chocolate over a low heat.
3. In another bowl, mix together egg, vanilla and caster sugar, beat well.
4. Allow the chocolate to cool a little, add the egg and sugar mixture, and beat well
5. Fold in flour and salt.
6. Stir in chocolate chips.
7. Pour the brownie mixture into 33x23x5.5 cm baking tin (I used foil tray).
8. Bake it for 25 minutes ( I baked mine longer, I prefer just slightly gooey).
9. To serve : Just dust it with icing sugar and enjoy!