It doesn’t happen very often, but tonight I had the food blahs. Late afternoon rolled around and I was trying to decide what to do for dinner. I wasn’t hungry yet, and nothing sounded good to eat. Nothing. That’s rare. But I knew if I didn’t plan something, by the time I was hungry I would be tempted to open the panty and munch on anything that was within easy reach and didn’t require preparation. Ever had roasted peanuts and potato chips for dinner with a side of chocolate chips for dessert while standing in front of the pantry? I have. (But not tonight.)
I got lucky tonight. Hubby, who has been sick for a week now, decided he would fend for himself tonight and eat frozen bean burritos. I have no idea why he loves those disgusting things so much. So I was off the hook there. Earlier in the week I pulled out a container of frozen winter squash and red lentil stew I made before my surgery. I thought I would take it to work for lunches next week, but instead, it became my dinner tonight. Oh well. I will say this, however, now that I know: once frozen, the winter squash took on a grainy texture (not surprising). While not altogether unpleasant and still very much edible, this stew is definitely best eaten fresh or from the refrigerator.
I have been craving brownies again. So even though I was completely and totally uninspired to cook dinner, I somehow mustered up the energy and desire to make dessert. I wonder why that is? I can’t use the excuse of PMS anymore, so there goes that rationale…maybe chocolate just wins. Always.
This time I wanted to make chocolate chip rosemary brownies. After I made the rosemary chocolate chip cookies, I have sort of been obsessed with this flavor combination. I modified the brownie recipe I used for Valentine’s Day, and they just came out of the oven. I was going to let them cool for a while, but Hubby found out they were out of the oven and he has already helped himself. So, that meant I had to go get myself a piece, too!
And as you can see from this photo, the brownies are still pretty warm–the chocolate chips are dripping onto the plate. I had to use a spoon to scoop it out of the pan! They seem like they are going to be fudgier than my last brownies, but that could just be because they are still so warm. At any rate, Hubby gives his approval. And my chocolate craving is satisfied.
Just out of the oven with no time to cool before Hubby discovered them.
Rosemary chocolate chip brownies
12 ounces bittersweet chocolate chips, divided
2 tablespoons butter
1 2/3 cup flour
1/3 cup unsweetened cocoa powder
¼ teaspoon salt
¼ teaspoon baking soda
1 1/3 cups brown sugar
1 cup unsweetened applesauce
½ cup plain Greek yogurt
1 teaspoon vanilla extract
2 tablespoons dried crushed rosemary
1 cup chopped walnuts, divided
Pour 8 ounces of the chocolate chips into a large microwave safe bowl. Microwave on high 20 seconds, stir. Microwave on high again for 20 seconds and stir. Repeat this 1 or 2 more times until the chocolate is mostly melted. Add the butter. Continue stirring until the chocolate and butter completely melt.
Add the sugar and mix well. Then add the eggs, applesauce, Greek yogurt, and vanilla. Mix until the ingredients come together. Add the flour, cocoa powder, baking soda, and salt. Mix just until dry ingredients are incorporated. Add the remaining chocolate chips, rosemary, and 1/2 cup of the walnuts and fold into the brownie batter. The batter will be thick.
Pour the batter into a greased 9” x 13” cake pan. Sprinkle the top with the remaining 1/2 cup walnuts. Bake at 350 degrees for 22-25 minutes, or until the middle of the brownies are just set. Use a toothpick to check for doneness.