...for my multitude of readers! (haha) Do you have problems uploading photos with Blogger? Because I do. And it is really, I mean REALLY frustrating. I would probably have had a post up here every single day since I started blogging, except that I don't have time to deal with uploading photos! When I do upload them, it's from my computer. I notice a lot of you have a Flickr account. Does it work better to upload the photos from Flickr? I don't have an account, but I could create one. I do, however, have a Photobucket account. Does it work to upload photos from there? Do any of you do that? Any ideas, suggestions, or just plain old commiseration would be appreciated!
The other day when I was uploading photos, I crocheted while I was at the computer. I thought 'well, it may take forever to get these photos up, but at least I'm being productive!' I got all the way around the four sides of the blanket back to where I had started before I realized I had somehow managed to crochet backwards. (Does that make any sense?) Without realizing it, I had twisted my yarn and crocheted in the opposite direction that I'd been working in all along. So, not only did it take forever to upload the photos, but I had to pull out all the work I'd just done. Here's the pile I had left for all my hard work:
Bleh. Ok, you sat through my rant. You deserve a treat. Brownies, anyone? I made some Saturday to take to our friends' house, where we went for dinner.
I realize it may seem obsessive to give you another recipe from Nigella Lawson two posts in a row. Especially from exactly the same cookbook.
But what can I say? I am obsessed with this cookbook! I love it.
Yet again, a ridiculously simple recipe, you're practically guaranteed to have all the ingredients in your house without making a special trip to the store, and you end up with gooey, chocolatey goodness. Can't really complain about that.
The pan, all ready to go in the oven.
And I'd show you a picture of the final product, but unfortunately, this is all that's left:
Flourless Chocolate Brownies
8 oz semisweet chocolate
1 cup (2 sticks) butter
1 cup sugar
2 teaspoons vanilla extract
3 eggs, beaten
1 1/2 cups ground almonds
1 cup chopped walnuts [I left these out, cause I'm not a huge fan of nuts in my brownies. DON'T leave out the almonds, though! They sorta take the place of the flour.]
1. Preheat the oven to 325 degrees F. Melt the chocolate and butter gently over low heat in a heavy-bottomed saucepan.
2. Add the sugar and vanilla to the pan off the heat, and let it cool a little.
3. Beat the eggs into the pan with the ground almonds and walnut pieces. Turn into a 9-inch square pan or, most sensibly, use a foil one. [Or, most sensibly in my case, an 8-inch pan, since that was all I had. If you do that, you'll just need to cook them slightly longer.]
4. Bake for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgy-bellied squares. [Ooh, I think 'squidgy-bellied squares' is only the best brownie description I have ever heard!]