Gooey Fudgey Brownies

My lovely sister Kat told me that she was in a doctor's office waiting room and some magazine said that it had THE best brownie recipe ever.  That being a very bold statement, she went and copied the recipe into her phone and proceeded to make it.  The initial reaction was "eh" but it got better as the brownies cooled, and even better the next day.  They really are a special, different brownie.  Very rich, and it would be hard to eat too many of them.  The trick is browning the butter, and pulling them out after 25 minutes, even though they are still gooey.  No clean knives with this recipe! 

Gooey Fudgey Brownies

Cooking spray and aluminum foil
10 T. butter (this is a stick plus 2 more Tablespoons, folks)
1 1/4 C. sugar
3/4 C. unsweetened cocoa powder
1/4 t. salt
1 t. vanilla extract
2 t. water
2 eggs
1/3 C. plus 1 T unbleached flour
1 C. walnuts, optional


Place the rack in the bottom third of the oven and preheat to 325 degrees.  Use an 8x8x2 baking pan  and add aluminum foil with overhang on all sides.  Coat the foil with cooking spray.  I wouldn't want to fish these brownies out without doing this step.

Melt butter in LARGE saucepan on medium heat, cooking until butter stops foaming and browned bits form at bottom of pan, about five minutes.  Remove from heat. 

Immediately add sugar, cocoa, water, vanilla, and salt.  Stir to blend. Let cool for about five minutes.  Add eggs to hot mixture one at a time, stirring vigorously after each addition.  When the mixture is thick and shiny, add flour and stir until it is blended, about 60 strokes.  Fold in nuts. 

Cook for 25 minutes.  The knife will be messy when you pull it out- it's OK!  Keep the faith.  These are just OK hot, but on Day 2 they are amazing.  I would guess that they would also be good on Day 3 and 4, but sweets never last that long in my house. 

Grilled Tri-Tip with Teriyaki Glaze

Grilled Tri-Tip with a Teriyaki Glaze

Tri Tip roast, looks like a big triangular slab of meat when you buy it. 
Montreal Grill Seasoning
Honey
Soy Sauce
Olive Oil
Garlic, minced
Ginger, minced

Preheat the grill.  Sprinkle the grill seasoning on all sides and place the roast on high direct heat.  Close the grill and let it go for a few minutes.  You will grill it for a total of 20-25 minutes on each side, flipping often.  (The meat should be sorta pink on the inside when you slice it.  I am a well-done kind of girl, so I usually choose slices from the outer edges, but it should be a little pink in the middle.  I think it is "supposed" to be cooked medium.) 

While the meat is on the grill, make the glaze.  Combine the rest of the ingredients until it looks sort of like pancake syrup.  Brush on the tri-tip the during the last 3-5 minutes of grilling, saving some for the table.  Let the meat rest for a few minutes, then slice thinly and serve with the glaze brushed on top. 

This would be excellent with fettuccine alfredo or rice pilaf and broccoli.  Or maybe even baked potatoes, cooked on the grill at the same time?  Mmmmm....