Thanks for the ear sympathy and empathy. It’s a bit less bothersome today — or at least I’m dealing with it better. Wearing a baseball cap backwards seems to help.
Today’s cookies are brownies made with oil instead of butter, and the recipe comes from Erika’s Mom’s Brownies. I was really curious to see how oil-based (as opposed to butter-based) cocoa powder brownies would taste. And hooray, they are very good! I followed Erika’s mom’s recipe as directed, but added a pinch of salt. I also took the brownies out after about 23 minutes and plunged the hot pan in a larger roasting pan filled with cold water. When the pan cooled down, I put it in the refrigerator for a few hours. Here’s what the brownies looked like when it was time to cut them. They were very good – especially if you aren’t into using butter. I used natural cocoa powder, but I think Dutch process would taste even richer and better. Since this recipe uses baking powder, it would be okay.
Since it’s Friday, I thought I’d also post a picture of my freakishly large cat.