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
1/4 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).
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!