Wow! All I can say is WOW ~ and THANK YOU to MY READERS and VISITORS!!!
Since starting this little blog a mere 5 months ago, my recipes and photos have been featured on Foodgawker, Tastespotting, Yummly and now TheKitchn!!!
I was so shocked and surprised to see my recipe featured…And, and, and…well SO dang EXCITED! I mean, how great is that?
Ok, ok…I know! You like my recipes or maybe my photos. But hey, I am totally cool with that.
I’ll probably never know why Yummly or TheKitchn chose to feature my recipes, but I can say a heartwarming ‘thank you’ to you, my readers, AND to the kind and generous people who chose to feature me and my little blog – the place I call home. I will forever be grateful.
I am blushing.
I am giggling.
And I am dancing the “I’m so dang excited, I can hardly stand it dance”! (p.s. with luck, hopefully you will not see that on YouTube!)
Bear with me while I celebrate, will you?
I don’t know about you, but I think this event definitely calls for chocolate!
Will you join me?
Chocolate Walnut Brownies
- 1 cup unsalted butter
- 4 ounces unsweetened baking chocolate
- 2 cups granulated sugar
- 4 eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Move rack to center of oven and preheat 350° F. Spray a 9x13" baking pan with cooking spray.
- In a microwave-safe medium-sized bowl, melt butter and chocolate on medium-high power until melted, approximately 3 minutes. Stir until smooth.
- Mix in granulated sugar and eggs (one at a time) with a wire whisk.
- Mix in vanilla and almond. Fold in walnuts. Combine flour, baking powder, and salt and fold into chocolate.
- Spread batter into greased 9x13" pan and bake in preheated oven at 350°F for about 33-35 minutes (depending on your oven). Do not over-bake! A toothpick inserted into the center may have some chocolate fudge on it, but not wet batter.
- Cool pan on wire rack for at least 15-30 minutes before removing.
Slightly adapted from Barb Schaller’s Famous Chocolate Brownies