Aryn Henning Nichols

As I age (turning 35 this year, whoop whoop), I glean certain bits of knowledge that I know will help me for the rest of my life.

One of those bits (or should I say bites?) is this brownie recipe.

Or perhaps it should be “knowing which types of desserts are totally worth it.” These brownies are worth it (and don’t usually make me feel like crap when I eat them)! My chocolate cake recipe falls into this wonderful category as well (lucky me!).

These brownies are ah-mazing. AMAZING! But you must promise me one thing: Don’t over bake them! Promise! If they seem a little too gooey in the center but just right on the outside, TAKE THEM OUT! That’s an order.

I usually bake these brownies in a metal 12×17 sheet pan (glass doesn’t work as well for some reason, but it will work). Then we eat some warm with whipped cream and sprinkles right when they come out of the oven (do this), we eat some the next day (the flavors always seem a little more complex), and then we freeze the rest (and eat them over the course of the next month). This is the perfect way to live life, FYI. Always with brownie bites in the freezer.

Speaking of brownie bites, these also work really well in those cute little baby muffin cups. Bake them for only 15 minutes (watch those bites!) and then, of course, shake some sprinkles on there. Then gift them to all the people you love most in the world. Brownies for World Peace.

Anyway. Enjoy this recipe! XOX – Aryn

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PRINT RECIPE HERE
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Amazing Fudge-y Cake-y Brownies with Chocolate Chunks

Ingredients:
10 ounces semisweet chocolate chips
1 cup (2 sticks) unsalted butter, cut into pieces
4 tablespoons cocoa powder
2 cups granulated white sugar
1 tablespoon pure vanilla extract
6 large eggs
1 cup strong-brewed coffee (remember you’re making these when you make your coffee!)
1 1/2 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cup semi-sweet chocolate chips (optional) ((but do it))

To make:
Preheat oven to 350 degrees F and place the rack in the center of the oven. Butter (I always use the paper from the butter sticks) a 12×17 metal sheet pan.

Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water (I always use my KitchenAid mixer bowl nestled right in a pan of water). Stir, stir, stir until beautifully melted. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, two at a time, beating well after each addition. Whisk in the coffee as well. Finally, stir (don’t use the whisk, it doesn’t like this part) in the flour, salt and chocolate chips (if using).

Pour batter into the prepared pan and bake for about 22 minutes, or until a toothpick inserted in the center comes out with a little batter clinging to it, and, inserted in the edges, comes out almost clean. DO NOT OVER BAKE. Remove from oven and let cool on a wire rack. Serve warm with whipped cream, room temp the next day, and then freeze the extra because they’re amaaaazing!

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PRINT RECIPE HERE
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This morning, Roxie (totally out of the blue) asks, “Daddy, will you please help me clean up my desk?” It certainly wasn’t by example – our desks are way messy this morning (and often are). Of course, Benji said yes and he and Roxie tidied up her desk while I got breakfast ready. I didn’t think of it again until I came into the office (where Roxie’s “desk”, aka her art table, lives), and I saw her wonderfully organized and clean work space. The first words that came to my head were, “Wow, clean desk! I’m jealous!” Then I shook that head of mine. No.

Let’s change that vocabulary: I’m inspired!

So here’s to Mondays and clean desks, friends. Let’s not be jealous of others who have what we hope to have (ha, and definitely not our toddler children, right?) – let’s make it happen for ourselves! (P.S. A clean desk is definitely in my future, I promise.)

Hello, friends!

Aryn here from Inspire(d). We’re excited to be working on our summer 2016 print magazine, and are looking for some help from our readers/friends!

Each summer, we highlight food (the photo above is from last year’s local potluck party feature). For several years now, we’ve hosted the local food directory (sponsored by Iowa State Extension and Iowa Buy Fresh Buy Local) in our pages. We love to use this opportunity to encourage and inspire ideas for get-togethers with family and food, conversations with local farmers, and new recipes to try.

This year, we’re looking for recipes that have roots – and stories. Recipes that your family or someone you love has been making for years, and the people they love had been making it for years before that.

Do you have any recipes like this in your families? Would you be willing to share the recipes and stories with Inspire(d)? We’d love to chat more about it. Please let us know by April 11 at the very latest (or just shoot us an email at aryn@iloveinspired.com right now that says “count me in!”). We’ll have to select just a handful, but definitely still want to hear any and all stories you might have!

A couple other notes:

1. Please let us know if you also have any probituary ideas – we’ve got folks scheduled for summer and probably fall, but are always looking for more people who want to feature their loved ones in upcoming magazines.

2. Thank you so much for reading! Make sure to say hi if you ever see us around (or like us on Facebook or visit us right here at iloveinspired.com to keep up with our online and other life adventures). You are awesome!!! XOXO

Looking forward,
Aryn (and Benji and Roxie too!)