Brad Wells, composer
Text adapted from Posie Harwood, blogger
Some days I'm on the precipice of tears all day for no discernible reason. Just teetering on the knife's edge of crying: bursting into chest-heaving sobs, or maybe those quiet tears that trace their way slowly down your cheek. There's no source, just a swelling tide of feeling that threatens to swamp you. It only needs a tiny push to spring forth. Spilling my salad. Forgetting the Laundry. Or seeing a stray baby-sized mitten on the side of the park path. You get my point. There are days like this.
Here's what's tricky: You don't wear "sad day" on your sleeve. When it's just an ordinary, run-of-the-mill gloominess, you can't exactly articulate it to anyone. There’s no blood. No bandage to elicit sympathy. Just you and the hot prickling of tears behind your eyes.
I hope that you're having a good day. I hope you're eating a big bowl of cheesy pasta, watching old Friends re-runs, and wearing your favorite sweatpants.
But if you aren't, or when you aren't, these brownies are dark and rich and are very good, perhaps best, when frozen. Make them tomorrow; save them for the next day that requires chocolate.
2/3 cup of cocoa
1 cup flour
1 cup granulated sugar
1/2 cup melted butter
2 tablespoons water
1 cup dark chocolate chips
Preheat the oven to 350 degrees.
Whisk together the dry ingredients in a large bowl. Add the eggs, melted butter, and the water. Mix well until smooth and shiny. Stir in the chocolate chips. Bake for 45 minutes.
Let the brownies cool entirely before cutting into them.