As hard as I try, I can't remember the exact tipping point responsible for my obsession with weather forecasts. It may have started back during my early 40s aka my first running life. This preoccupation with weather then deepened each time I was planning a trip. Especially one where my plan was to spend as much time outdoors as possible. And now in my second running life, constantly checking on the weather forecast has turned into a time-consuming, admittedly time-wasting addiction. It doesn't matter that I know weather forecasts are not an exact science. Nor does it matter there is little reliability in forecasts seven to ten days out. Or in some cases just a few hours out. Because checking on the weather several times a day and worrying about the weather has become a new constant in my life (maybe I need to get a life!). All in spite of knowing this isn't the most productive use of my time. Although it is a pretty good excuse to avoid doing those things that don't bring me any joy. Like folding laundry. But after last weekend, my weather obsession might have gone down a notch. One probably not discernible to anyone but me. The thunderstorms predicted to come during last Sunday's 10k race never materialized. A few well timed rain drops came during the race, but the sort of, kind of, hoped for torrential rains and lightning were no shows. No, I didn't want to run in crazy, inclement weather. I was just a little anxious about running at a race pace for 6.2 miles. Which turned out to be 6.5 miles because I must have been weaving on the course. With half-marathon training starting up in the next two weeks (yes, I really have lost my mind as I am going down the 13.1 road again), my weather mania will more than likely return back to new normal levels. The funny thing is, I will probably be wishing for some rain, especially on hot, humid summer running days. But like they say, be careful what you wish for.
"The biggest, thickest, gooiest, chewiest, darkest, sweetest, mostest-of-the-most..with an almost wet middle and crisp-crunchy top." (Maida Heatter) . Those may be the most irresistible, drool invoking words about a brownie I have ever read in my life. Back in the mid 90s many cookbooks contained less professional photography glossy photos and more black and white line drawings. Which meant after scanning the ingredient list, either the cookbook author's reputation and/or the recipe's description influenced recipe making decisions. At least it did in my world. Even recipes containing some of my least favorite ingredients would sometimes sound tempting.
As much as I love cookies, brownies are my weakness. I was all in on this brownie recipe after reading there was a layer of peppermint patties sandwiched between the top and bottom layers of brownie batter. With the flavor of peppermint confined to the middle layer, the taste of chocolate was not going to get lost in these brownies. I knew they were destined to be the kind of love at first site as well as at first bite brownies I love.
You might think brownies made with only unsweetened chocolate wouldn't live up to their 'hype'. But they do. Could the instant espresso powder be responsible? Or the high sugar, low flour ratio? The answer is probably both are.
I tinkered slightly with both the ingredients and baking process. As far as the ingredients go, the salt was increased from 1/4 teaspoon to 1/2 teaspoon, the walnuts were roasted before being chopped and added into the batter, the almond extract was omitted, and the amount of vanilla increased from two teaspoons to one Tablespoon. In the recipe notes, Maida shared the edges of the brownies might become somewhat burned during the baking process. This could be due in large part to the short baking time (approximately 35 minutes) and high oven temperature (425 degrees (F)). To prevent the brownies from burning without sacrificing their gooey, chewy center, I altered the baking temperature. More specifically I baked these brownies at three different temperatures for almost 40 minutes. The result was even better than I had anticipated. So while it means you have babysit the baking process a bit, the brownies baked up perfectly and you shouldn't have any burnt edges.
For the first 13 minutes, the brownies were baked at 350 degrees (F). For the second 18 minutes, the oven temperature was increased to 425 degrees (F). And for the last 6 to 8 minutes the oven temperature was reduced to 400 degrees (F). My total baking time ranged somewhere between 37 and 39 minutes. And the brownie pan was rotated midway through the baking process to ensure they baked evenly. When inserting a toothpick in the brownies to test for doneness please know it will come out with a few crumb crumbs but it will also come out a bit wet. Trust the baking process (and Maida Heatter) and don't over bake your brownies. These are intended to be more on the gooey than cakey side.
These brownies need to be cooled completely and chilled before you cut and serve them. I had cut some of them after about 4 hours of chilling time and some after almost 24 hours of chilling time. My recommendation would be to give these brownies an overnight rest in the refrigerator before cutting them. Keep the brownies in the refrigerator even after they are cut as I think they are best served slightly chilled rather than at room temperature.
These Peppermint Patty Brownies are the ones you want whenever you get a craving for chocolate, whenever your sweet tooth won't take no for an answer, when the weather turns warmer and you want something refreshing, when you are having friends over for a gathering, when you host a backyard barbecue, or when you get a yearning for a gooey, chewy, dark, sweet, decadent brownie. There are probably at least a dozen other reasons why you should make these brownies. I won't even try to top Maida Heatter's perfect description of these brownies. If I was to make a small contribution, it would be to tell you they are EPIC! They deserve to become an obsession. One that will bring you great joy!
Peppermint Patty Brownies (slight adaption to Maida Heatter's Palm Beach Brownies with Chocolate Covered Mints recipe from her cookbook "Maida Heatter's Brand-New Book of Great Cookies")
Ingredients
8 ounces unsweetened chocolate, chopped
1 cup unsalted butter
2 generous cups walnut halves, roasted
5 large eggs, room temperature
1 Tablespoon vanilla
1/2 teaspoon kosher salt
1 Tablespoon plus 1 teaspoon instant espresso powder
3 3/4 cups (750 g) granulated sugar
1 2/3 cups (220 g) all-purpose, unbleached flour, sifted
18-22 ounces chocolate covered peppermint patties, unwrapped (see Note)
Directions
1. Preheat oven to 350 degrees (F). Line a 9" x 11" baking pan with parchment paper. Lightly butter and set aside. Notes: I used a 7 1/2" x 12 1/2 " baking pan, which was the closest in pan volume to the recommended pan size.
2. In a saucepan, melt the butter and unsweetened chocolate. Remove from the heat and set aside.
3. In the bowl of a standing mixer fitted with a paddle attachment, beat the eggs with the vanilla, salt, espresso powder, and sugar at high speed for 9-10 minutes.
4. On low speed, pour in the chocolate mixture and beat only until blended.
5. Add in the flour. Beating on low speed mix only until just mixed.
6. Fold in the walnuts with a spatula.
7. Pour half of the batter into the prepared pan. Spread top with an offset spatula to smooth out.
8. Place a layer of the peppermint patties, touching each other and the edges of the pan, all over the bottom chocolate layer. Cut some of the mints to fill in the large spaces on the edges.
9. Pour the remaining chocolate mixture and smooth the top with an offset spatula.
10. Bake in accordance with the following times and temperatures: (1) 13 minutes at 350 degrees (F), (2) 18 minutes at 425 degrees (F), and (3) 6-8 minutes at 400 degrees (F). Note: Rotate the pan midway through the baking process. At the end of the 37-39 minute baking time, insert a toothpick in the middle. It will come out with some crumbs but look wet. This is how it should look. Do not over bake. Note: The sides of the brownies will be firm to the touch.
11. Transfer the pan of brownies to a cooling rack. Allow to come to room temperature.Cover with aluminum foil and chill in the refrigerator for at least 4 hours but preferably overnight.
12. Cut into squares or bars with a sharp knife. Serve immediately.
13. If not eating immediately or if you have extras, pack in an airtight container or wrap in cellophane and store in the refrigerator.
Notes: (1) To roast walnuts, bake in a preheated 350 degrees (F) oven for 10 minutes. Allow to cool before chopping and adding to the batter. (2) I used these York Peppermint Patties for the mint layer. Use the smaller bite sized patties versus the larger candy bar sized.
Wilder Park, Elmhurst, Illinois, Memorial Day Weekend, 2019