6 oz bittersweet chocolate
3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1 cup firmly packed dark brown sugar
5 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cups King Arthur all-purpose flour
1/4 cup Dutch-processed cocoa
1 1/2 tsp. baking powder
1 tsp. Kosher salt
8 oz. milk (52% cocao) chocolate ( I mixed milk with some bittersweet chocolate)
1 1/2 cups Cocoa Krispies
Preheat oven to 350F-degrees. Spray a 9" x 13" half-sheet pan with a baking spray, then line with parchment paper.
Create a double boiler, using a glass bowl over a saucepan with about 1-inch of water in it. Add the bittersweet chocolate and butter and melt over the water bath.
Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla extract and mix again.
Sift the flour, cocoa, baking powder and salt together and add, all at once, to the batter. Mix on low just until incorporated. Pour batter into prepared pan and spread to cover.
When the brownies are cool, make the topping. Melt 8 ounces of milk chocolate over a double boiler.
The apron this month has a sentimental touch for me. My Kelly always made a comment about my fetish for canning jams--"Mom, you don't live in Little House on the Prairie." A reference to stocking up about 30 or more jars a summer of fruit jams. When I saw this collection, called "Little House on the Prairie," I couldn't help but fall in love with the fabrics. I think the two fabrics I chose have appropriately the right colors for Spring and an early Easter this month.