In typical me form, I’ve allowed Big Brother to take over my life.
I am watching the feeds for hours every day (although I’m currently marathoning the Heroes vs Villains season of Survivor – random, much?), I listen to Big Brother podcasts while I cook, I watch and rewatch the episodes.
In other words, I have a problem.
I didn’t think it was a big deal until the other day. Clementine woke me up in the middle of the night to go outside and as we’re going down the stairs, I say to her, “See Clem! This is why no one wants to be in an alliance with you! You wake everyone up 30 minutes after they fall asleep!”
I mean. What? Where did that even come from?
So if I’m not cooking or blogging much this summer, it’s because I’m too busy yelling at my dogs that I’m not taking them to the final 2 with me and even if I do, no one’s going to vote for them.
It’s probably time to back away from the Big Brother, huh?
Anyway, I made brownies twice this week because the first time someone poked their little fingers all over the pan of fresh out of the oven peanut butter brownies.
Ugh. Who does that?
The second time…well, someone stole a corner as they were cooling.
Seriously though, a girl can’t take a shower without having to worry about her brownies?
I managed to salvage most of the second batch though and force fed them to my husband and his friend when they came home for lunch. These Classic Brownies are DANGEROUS. So rich and fudgy with just the right amount of crunch from the pecans. I knew if I didn’t get rid of them fast, I’d eat the entire pan.
Make sure you follow me around the internet!
- 5 tablespoons unsalted butter cut into 5 pieces
- 6 ounces semisweet chocolate coarsely chopped
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoons salt
- 1/3 cup flour
- 1 cup pecans coarsely chopped
Preheat oven to 325F. Line an 8x8-inch pan with parchment paper.
In a microwave-safe bowl, microwave butter and chocolate for 30 seconds, stir, and return to microwave for another 30 seconds. Stir again and if everything is still not melted, microwave for another 20 seconds. Stir until smooth. Transfer to your mixing bowl and add sugar, eggs, vanilla, and salt. Beat until combined. Beat in flour. Fold in the pecans.
Pour the batter into the prepared pan and smooth out the top. Bake 30 - 33 minutes or until the top is cracked and a toothpick inserted into the center comes out clean.
Cool before cutting into 16 squares.