Superbowl super goodies
by digby
It’s Saturday and I’m fried.
So here is a recipe for tomorrow for anyone who is going to a party and wants to bring something good. These are super easy and super delicious:
Salted fudge brownies
1 1/2 sticks unsalted butter
2 ounces unsweetened chocolate, finely chopped
1/4 cup plus 2 tablespoons unsweetened cocoa
2 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon sea salt flakes
Preheat the oven to 350°. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat (Or in microwave on 50% power for 30 second intervals, stirring between each one until chocolate is melted). Remove from the heat. Whisking them in one at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.
Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until they are firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares. Serve at room temperature.
Oh what the heck — this is Super good for Superbowl too:
Sloppy Joe dip
1 tablespoon vegetable oil
1 pound ground beef chuck
1 small onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 jalapeño, seeded and minced
11/2 cups canned chopped tomatoes with their juice
1/4 cup ketchup
11/2 tablespoons prepared horseradish
1 tablespoon Worcestershire sauce
1/2 teaspoon celery seeds
Salt and freshly ground pepper
Tortilla chips and sour cream, for serving
In a large skillet, heat the oil. Add the meat, breaking it up with a spoon, and cook over high heat until browned, about 7 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the jalapeño and cook for 2 minutes. Stir in the tomatoes, ketchup, horseradish, Worcestershire sauce and celery seeds. Cover and cook over low heat for 15 minutes. Season with salt and pepper. Transfer the dip to a bowl and serve hot with tortilla chips and sour cream.
Bon Appetit!
(And may the best west coast team win …;)
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