Wow, brownies!

I was like a woman possessed two weeks ago. I was baking like there was no tomorrow. I baked blueberry cake, and before all slices were eaten by the unfortunately appointed (or forced) lone consumer that is A, I noticed the bananas in the cupboard were close to rotting -- I had to bake banana bread as well. Still I was driven by unseen and unknown forces in the kitchen to bake some more. I decided to try my hands in making brownies.

I found an easy recipe from southernfood.about.com. I think I´m beginning to really love this website. The recipe is called Nutty Brownies because of the walnuts. I had to substitute them with roasted cashew, though. There wasn´t a single walnut available at the grocery near our place. When I had my first bite I thought I had to lessen the cocoa next time because it kinda made the brownies bitter. I was wrong though-- I´m not a lover of chocolates and coffee, hence the initial reaction. I noticed they taste better after a day or two, and it´s good to pair them with my ever favorite green tea.

NUTTY BROWNIES

1/2 cup (1 stick) butter
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup cocoa, unsweetened
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup chopped walnuts (or cashew)

- Cream butter and sugar until well blended. Add vanilla and eggs; beat until light and fluffy. Add cocoa, mixing in well. In a separate bowl, stir together flour, salt, and baking powder; add to the creamed mixture and stir until well blended.

- Stir in 1/2 cup chopped walnuts (or cashew). Spread in a buttered and floured 8-inch square pan. Sprinkle with remaining chopped nuts. Bake at 350°F or 180C for about 25 minutes. Cool in pan then cut in squares. Makes about 16 2-inch brownies.