Blossoms and Brownies

Yesterday we went to the National Cherry Blossom Festival in DC with some friends of ours. It was our first time we made it to the festival in the three years we have lived here. The first year I was out of town for work and last year we were back in New Orleans getting married (side bar -today is our One Year Wedding Anniversary). I was very excited to see the trees in full bloom and the weather was perfect for the event. We packed a picnic and had lunch under the trees and relaxed on our blankets for a few hours - it was heavenly. Below is my favorite picture from yesterday. It is a great shot of the famous blooms, the Tidal Basin and the Washington Monument. These brownies were the dessert in our picnic basket that brought a smile to everyone's face.
Chocolate-Glazed Brownies
Adapted from Southern Living July 2001

Yield

18 brownies

Ingredients

• 1 cup sugar
• 2/3 cup butter or margarine
• 1/4 cup water
• 2 12oz bags of semisweet chocolate morsels, divided
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup chopped pecans, toasted (optional)
  

Preparation

Cook first 3 ingredients in a large saucepan over high heat, stirring constantly, until sugar melts.

Add 2 cups chocolate morsels and vanilla extract,

stirring until mixture is smooth. Let cool 15 minutes.

Add cooled chocolate mixture to flour, baking soda, and salt

stirring until blended; stir in eggs and chopped pecans (if using) until blended.

Spread brownie batter into a greased and floured 13- x 9-inch pan.

Bake at 325° for 30 minutes. Sprinkle remaining 2 cups chocolate morsels evenly over warm brownies, and let stand 5 minutes to soften.

Spread melting morsels over top to cover brownies. (This works much easier than I had imagined) Cool on a wire rack.