The first automobile was driven by Charles Duryea.
The Bay of Pigs invasion ended.
Grace Kelly married Rainier III of Monaco.
The first space station, Salyut I, was launched.
Joanne Bruno did not have the day off from school to celebrate Lexington. And Concord. And the gusto with which her forebears (okay not her forebears since her great grandparents didn’t immigrate from Italy until the 20th century. But. You know. Creative license) threw caution to the wind. And made that American Revolution happen.
(If she lived in Massachusetts. Or Maine. Or Wisconsin. There would be parades. Observances. Re-enactments. It would be called Patriot’s Day. She would get to wake up late. And walk around the city aimlessly. And dance around her room in her underwear. I guess she can do that anyway.)
On this day in history.
Joanne Bruno did not run the Boston Marathon. Her heart broke. Just a little.
She is not going to cry.
Because if anything in this world equates to happiness. Brownies are it, right?
I’m sorry to be such a downer you guys. Honestly. I can’t help it. I just really had my heart set on running. And I’m so tired of being injured.
Next year, right?
(I should mention, to any new readers, I qualified for the Boston Marathon in October at the Nike Women’s Marathon in San Francisco with a time of 3:35:11. Only to injure myself in November (from which I still haven’t fully recovered). And so I’ve had to defer my Boston entry until next year. I’m really not just whining about not getting the day off.)
These brownies really are fantastic. And I’m not even a brownie person. At all. But these were the perfect texture. Fudgy. Moist. Without being excessively chewy. There’s also a hint of vanilla. Which takes them over the top. And has people coming up to you and asking, “What is it about these that makes me unable to stop eating them?” Yup. It’s the vanilla. I’m pretty sure.
Once again, reaffirming for me that Mark Bittman. Is. A. Genius. These are my submission to this week’s I Heart Cooking Clubs, the theme of which is Potluck!
I doubled the recipe to make a 9×13 dish and cut them into 36 squares, adapted from The Minimalist and/or Bittman’s How To Cook Everything
(This is the doubled version)
6 oz unsweetened chocolate
2 sticks unsalted butter
2 cups sugar
1 cup AP flour
pinch of salt
1 tsp vanilla, not optional
1. Heat oven to 350 degrees. Combine chocolate and butter in a small saucepan over very low heat, stirring occasionally. When chocolate is just about melted, remove from heat, and continue to stir until mixture is smooth. Meanwhile, grease a 9×13 baking pan. If you like, also line it with waxed or parchment paper and grease that (I lined. And greased. Makes clean-up infinitely easier).
2. Transfer mixture to a bowl, and stir in sugar. Beat in eggs, one at a time. Add flour, salt and vanilla, and stir to incorporate. Stop stirring when no traces of flour remain.
3. Pour into pan, and bake 20 to 30 minutes, or until set and barely firm in the middle. Cool on a rack before cutting.
On an infinitely happier note. I met up with Shannon of Tri2Cook this weekend and we had an AMAZING time walking around the city! We got a delicious Mexican brunch/lunch at Dos Caminos and just spent hours (3? 4?) talking. Oh how I love meeting other bloggers.
And GOOD LUCK to my friend Justin. Who is running the marathon today! Although he’s so fast he’ll probably be done before I’ve even finished writing this.
Regional Recipes: Haiti! Come ON people!