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A tale of two brownies and some puppy love


The last 32 hours have been a whirlwind of emotions. On Sunday we got a puppy. A lab. This sweet-faced two-and-a-half month old girl, who would come bounding to us whenever we whistled. This wriggly small puppy that wanted to sleep on top of our feet.  

She didn't mind being strapped in a seat belt in the car. She didn't mind that we wanted to watch some TV that night when we got home. She didn't mind spending the night in a new house. But what she did mind, was being left alone.

She'd follow the husband wherever he went. He was the one who took her for a walk, who fed her and cleaned up after her. He was after all her surrogate mother. But between the two of us, we'd have had to leave her alone for at least 5 hours day.

Contemplating on names, we nearly named her Leah. Maybe Princess. Maybe Brownie. But I don't know why, we just couldn't decide. Maybe because by then, the guilt had set in. Husband stayed in on Monday to spend some time with her but as the day went by, the both of us felt sadder by the moment.We just knew we had to do the thing we couldn't talk about.
 
Fudgy Walnut brownies ©Cookaroo
 
This was meant to be a happy post, really it was. Because the picture above is one of the two of my favourite brownies.

I made these about a year ago and have been a convert ever since. And believe me, I’ve made a lot of brownies in the last 20 years. Some our cakey, some are gooey but David Lebovitz’s is everything. Fudgy, crumbly, chocolaty and nutty. It’s perfect with ice cream as a fancy dessert. It is the brownie to make if you’re giving it as a present. It is awesome hot, cold and frozen. And the best part is, it’s not cloyingly sweet.

The thing with David Lebovitz is that he really is the master of simplicity. His recipes are short yet descriptive and are easy to follow. His blog is fun. His books are even better. 

And if there's person I'd go and work with, it's him. I'd give up whatever I'm doing in a heartbeat. This man is just awesome.

Going back to the puppy. This happy little squirm-fest who'd fall asleep at the drop of the hat. We tried to figure out the options. Called up day cares, asked certain members of the family if they'd keep her while we were away at work. And then, what seemed to be the hardest decision in a long, long time, we decided to take her back to her mother.

The drive across was filled with sadness. We were both nearly teary-eyed and were hoping, that this was the right thing to do. The only thing that made it slightly better was seeing the joy the mother and daughter felt, when they were re-united. 

Now all we can do is hope that she gets a loving home. Somewhere, where people are around all the time. Somewhere she'll be pampered.

And I wish I hadn’t given most of this brownie away, because after returning the puppy, dunking a large square into a cold glass of milk would have really made the world a better place.  

 
Adapted from David Lebovitz’ Ready for Dessert available in India, UK and US 

Fudgy Chocolate Brownies

Ingredients

  • 6 tablespoons (85 grams) butter, cut into pieces
  • 225 gms  bittersweet or semisweet chocolate, chopped
  • 3/4 scant cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup all-purpose flour
  • 1 cup walnuts,
  • 3 heaped tablespoons of Hershey’s Extra Dark cocoa
Directions
1. Preheat the oven to 350°F (175°C).
2. Line the inside of an 8-inch square pan with butter /parchment paper and butter the paper.
3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth. I normally melt the chocolate a teeny bit (about 1 and a half minutes) in the microwave to speed up the process and then add the butter to it.
4. Remove the pan from the heat and stir in the sugar and vanilla and cocoa powder until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. Stir in the chopped nuts.
5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
6. Let the brownie cool completely in the pan (this is the difficult part) before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. (The brownies will keep well for up to 4 days and can be frozen for 1 month.)

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3 Comments

  1. I LOOOOOOOOOOOOOVVVVVVEEEEEEEEE!!!!!

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  2. sounds awesome ..
    first time here..lovely space you have..
    interesting posts with nice presentation ..
    happy following you..:)
    do stop by mine sometime..
    Tasty Appetite

    ReplyDelete
    Replies
    1. @Nattical, thanks so much.

      @Jay, how sweet of you, will stop by asap.

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