{Nourish} Brownies #winning

By Ashlee Gadd

My 5-month-old son is getting to the point where he is no longer entertained by simply lying on the floor staring at a ceiling fan. I knew that precious phase wouldn't last forever, but I occasionally find myself wondering, "What should I do with him now?" This is exactly what happened last Monday afternoon before I had an "aha" moment: bumbo + baking! I made brownies while Everett supervised from his bumbo chair, perched contently on the kitchen counter. He got so tired watching me bake that he took a nice long nap afterwards (while I inhaled four brownies). I call that a win-win. 


Recipe adapted from Smitten Kitchen.


1 cup semi-sweet chocolate chips
1 Earth Balance Vegan buttery stick
3/4 cup plus 2 tablespoons sugar
2 large eggs
1 teaspoon vanilla
1/4 teaspoon table salt 
2/3 cup all-purpose flour

Preheat oven to 350°F. Line an 8×8-inch square baking pan with foil, with ends of foil extending over opposite sides of pan. Repeat with second piece of foil in opposite direction. Butter foil.

Melt chocolate and butter together in a large bowl over a simmering pot of water (or in the microwave in 30 second bursts, stirring between each) until it is 90% melted; remove from heat, and stir the mixture until it is smooth. Whisk in sugar. Whisk in eggs, one at a time, then vanilla. Add flour and salt together, stirring until just combined. Spread into prepared pan, and bake for 25-30 minutes.


Ashlee is the managing editor of The Violet. She is also a writer and photographer. Make sure to visit her blog at Where My Heart Resides.