Big O Brownies

No really, if you stay with me there will be Barb's Orgasmic Brownie Recipe. I will tell you why later. For now lets talk about chicken feet. I bought these so that I could make chicken stock.



It was week 2 of the Bitter experiment and I needed to move on to step 2 of the process. Goober and Gretchen have been a bit incognito these past days. You know how newlyweds are.



So the stock it was a simmering.



and a simmering. Wait, what accent am I using? I am suppose to be channeling my Grandma and she wouldn't have said "a simmering and a simmering". She wouldn't have called it stock either. She would have called it Chicken Soup and she would have left it at that.



So here is the stove with all 6 burners going. That doesn't happen very often. Oh wait. It was only 5. I lied.



I had leftover pork from the Balantine we made and I didn't want it to go to waste so I made Pork Rillettes. This was an all day process. Very easy if you happen to have a pig in your freezer but it does take most the day simmering and a simmering.



It also had some of our homemade bacon in it as well.



Yum! Come on over and you can have some. Really. I will make you take home a pig nose though.



You see, I bought 60 pig noses for the "Charcutepalooza Pig Roast" Since there were only 10 people that showed up (ACKNOWLEDGMENT: I know it wasn't your fault because of the stupid Hurricane) I have 50 pig noses left. Give or take a few that I pawned off on people.



Oh yeah, lots of lard too.

Ok, so you want the Big O Brownie recipe? It is a recipe that has been all over and back. It is my friend Barb Schaller's recipe. She is the Jam queen of Minnesotie (still with the accent?)

I have made these brownies before and they are really good. I didn't make them for this post so I don't really have a picture (other than free clip art that I didn't steal). I am posting this recipe because it seems that meat meat meat isn't really making the masses happy. O brownies will though.

Barb Schaller's Orgasmic Brownies

Recipe By: Barb Schaller
Serving Size: 24
Preparation Time: 0:45
Categories: Bars

1 cup unsalted butter (8 oz)
4 ozs unsweetened baking chocolate
2 cups granulated sugar (15 oz)
4 eggs
2 tsp vanilla extract
1 tsp almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz)
1 tsp baking powder
1/2 tsp salt

In microwave oven, on medium-high power, melt butter and chocolate in 2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk. Mix in vanilla and almond. Stir in nuts. Combine cake flour, baking powder, and salt and fold into chocolate. Spread batter in 9x13" pan lined with baking parchment and bake in preheated oven at 350°F for about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs on it, but not wet batter.

Notes from Barb: First Place, Plain Brownies, 1997 Minnesota State Fair. Adapted from recipe in Cook's Illustrated magazine, March/April 1994. Please note that I do use real chocolate, unsalted butter and cake flour. If you do not, don't complain to me about it. And I don't believe the nutritional analysis at the bottom of this page!


Um, let me know if you want the Rillette recipe. I will send it to you.