Does anyone else have that sinking feeling when they realize that the only way they can check out at the grocery store is if someone else bags their groceries? Is it really strange that I do? I’d say I was about 8 years old when I decided that there is a proper way to bag groceries, and all other ways are just ridiculous. Boxes go in bags with other boxes, dairy goes together, non refrigerated produce goes together, fruits stay with fruits and vegetables with vegetables and eggs & bread get their own bag. It’s clearly the simplest way, no foods get crushed and it makes it very quick to put groceries away. Well yesterday was one of those times that I had no choice, and my options were high school boys and 60 year old women. I thought the most logical choice was the 60 year old woman. I was very wrong. When I got home there was a bag that had strawberries, milk, eggs, clementines, turkey, and pretzels. SO many things wrong with that. Crushable items with heavy, and meat in with produce. What is that?! Luckily, Stop & Shop has this new system where you scan your items as you go and bag them in your own reusable bags and check out very quickly at the end. Genius. I get to cut down waiting on line time as well as bag my own foods. I could not be happier. I just needed to vent about this issue that I have. I bet no one else makes the simple task of bagging groceries as big of a deal as I tend to.
Oh… here’s a brownie recipe. Sorry for the bad picture, it was rainy so I had to use flash. I tend to prefer thick brownies but this recipe is for thin fudgy ones that have a delicious frosting on top. It reminds me of a homemade version of an Entenmann’s double chocolate fudge cake with that frosting on top that you can just peel off and eat by itself. I started with the Chocolate Brownies With Cream Cheese Icing recipe from ‘The Complete Magnolia Bakery Cookbook”, but tweaked the recipe a little bit and made a chocolate frosting instead of a cream cheese icing.
Chocolate Fudge Brownies with Dark Chocolate Ganache Frosting
3 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
3 Sticks Unsalted butter, softened
3 cups granulated sugar
6 large eggs
1 tbsp vanilla bean paste (or extract)
9 oz unsweetened chocolate (I used an entire bag of Trader Joe’s Unsweetened Chocolate Callets)
2 Cups Heavy Cream
2 Cups Ghirardelli Bittersweet Chocolate Chips
1 Cup sifted confectioner’s sugar
Melt chocolate in a bowl set over a pot of simmering water, set aside to cool to room temp.
Preheat oven to 350 degrees, grease and flour a 12 x 18″ jelly roll pan.
Put flour, baking powder, and salt in a large bowl and whisk together (When not using cocoa powder or confectioner’s sugar, whisking does pretty much the same job as sifting in a lot less time)
Cream butter and sugar until light and fluffy.
Crack eggs into a separate bowl and beat with a fork for about a minute, until whites and yolks are homogeneous.
Add eggs and vanilla to creamed mixture, beat for another minutes.
Mix in chocolate until completely incorporated, stir in dry ingredients.
Spread into pan, bake for 25-30 minutes until toothpick inserted in center comes out almost clean.
Put the chocolate chips into a large, heatproof bowl.
Heat heavy cream until bubbles just begin to form around edges of pot and it is steaming, pour over chocolate.
Let it sit for 3-5 minutes, and then stir until smooth.
Once all chocolate chips are melted, sift in the confectioner’s sugar.
Let frosting sit until it is almost at a spreading consistency, then spread over COOLED brownies. Cut into 2″ squares…you won’t need a bigger brownie than that.
Store brownies in a single layer in refrigerator and let come to room temp before devouring.