A SWEET NEW ARRIVAL
Our onboarding coordinator, Brilynn Chirdon, welcomed a beautiful new addition to her family on Jan. 15. Brexlee Gayle made her grand entrance weighing 5 pounds, 8 ounces, and measuring 19.5 inches long — and we couldn’t be happier for the Chirdon family. Born at 35 weeks, Brexlee is doing wonderfully. She didn’t require any NICU time and has already proven herself to be quite the little eater. We are over the moon for Brilynn and her family and are thrilled to officially say Chirdon party of four. Congratulations to all — we can’t wait to watch Brexlee grow!
INGREDIENTS • 1/2 cup/113 grams unsalted butter (1 stick) • 1 cup/200 grams granulated sugar • 1/2 cup/86 grams dark or semisweet chocolate chips • 2 large eggs
• 1 tsp vanilla extract • 1/2 cup/47 grams unsweetened cocoa powder • 1/2 cup/64 grams all-purpose flour
• 1/2 tsp kosher salt • 1/2 tsp baking soda
Brownies There are many kinds of brownies, but this simple recipe aims for a chewy, fudgy texture with a shiny, crackly top. Theories abound on what creates that delectable flaky top layer, but here, it is achieved by dissolving the sugar into the butter, then stirring in chocolate chips until melted. Use semisweet chocolate for sweeter brownies, or dark for a slightly more grownup treat, and feel free to stir in a half cup chopped walnuts or pecans before baking if you like a little extra crunch. For easy cutting, let the brownies cool completely and use a hot, dry knife, wiping off the crumbs in between cuts.
DIRECTIONS 1. Heat the oven to 325 F, with a rack positioned in the center. Grease an 8-inch square baking pan with cooking spray and line the bottom with parchment paper. 2. Combine the butter and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the butter comes to a simmer. Turn off the heat, then add the chocolate chips and stir until melted. (The mixture will be grainy at this point.) Pour into a large mixing bowl and set aside until just warm to the touch. 3. Add the eggs and vanilla to the mixing bowl and whisk vigorously for 1 minute, until pale and glossy. Add the cocoa powder and whisk until incorporated. Add the flour, salt, and baking soda and mix with a wooden spoon or spatula until well combined. Transfer the batter to the prepared pan and smooth the top. 4. Bake brownies until a toothpick comes out with just a few crumbs on it, 30–33 minutes. Cool completely in the pan before slicing into squares. Brownies will keep for up to 3 days, well-wrapped at room temperature.
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