Sunsets and Brownies


To complete my photography homework this week, I went wandering off into the Tinicum Wildlife Refuge after work on Sunday. Despite my work clothes and not-so-sensible shoes, I trekked down a path to this beautiful wooden bridge suspended across a small wetlands. I got there just as the sun was setting over the water and all the blue herons were coming out to fish. It was pretty damn incredible.

I wish I was a better photographer with a real zoom lens, because I really couldn’t do it justice. Still, here’s a glimpse:




Also, thanks to several people who requested the brownie recipe. I’m happy to share! It was actually a combination of TWO recipes from two different cookbooks. The first recipe called for oats in the base, and I didn’t have any. So I borrowed a walnut crust from another book, and added the fudge and chocolate layers from the original. Hopefully it’ll make sense:


1/2 c walnuts

1/3 c granulated sugar

1/4 c flour

6 tbls unsalted butter

In a food processor, grind with walnuts with the sugar. Add butter and flour and process until it becomes course crumbs (or do it with your fingers). Pat it into a greased baking dish and bake for 25 minutes at 350F.


1/4 c granulated sugar

1/4 c butter, melted

1 1-oz square unsweetened chocolate, melted and cooled

1 egg

1/4 teaspoon baking powder

2/3 c flour

1/4 c milk

1/2 tsp vanilla

For the middle layer, combine granulated sugar, butter and chocolate; add egg and beat well. Separately, combine flour, baking powder and 1/4 tsp salt. Add to chocolate mixture alternately with a mixture of milk and vanilla. Spread over the walnut layer and continue baking for 25 minutes. Cool and frost with fudge frosting (below).

Fudge Frosting

In a small saucepan (I do it in a glass bowl in the microwave) melt 1 oz unsweetened chocolate and 2 tbls butter, stirring constantly. Remove from heat and stir in 1 1/2 cups powdered sugar and 1 tsp vanilla. Blend in hot water (a couple tablespoons) to make an almost pourable consistency. Frost brownies and dot with halved walnuts – the frosting will set very quickly!

Published in: on October 6, 2009 at 10:29 pm  Comments (4)  

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4 CommentsLeave a comment

  1. […] source_ […]

  2. Sky & water photos are striking.

    2 questions:
    What size pan? 8×8?
    re: frosting – How do you stir constantly if using a microwave?


    • Harriet, I doubled the recipe and filled several random sized pans (whatever I had on hand). But I think the recipe says 11×7 1/2 inches.

      As for the melting, I put the chocolate and butter in one of those large pyrex measuring cups and I microwave a minute, stir, heat a minute, stir, heat a minute, stir. You just want to avoid burning the chocolate.

      Hope that helps!

  3. YUM!! Can’t wait to get baking….we just love brownies. Thank you so much for the recipe.

    I love your pictures…..they would be an interesting painting project as well.

    Mary of Brush It On

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