Something Spontaneous - Salted Pistachio Brownies

A funny thing happened at the gas station. Poet and Flower were home for President's day weekend. These two little ones constantly challenge me. We are always trying to keep these two energetic, curious, and enthusiastic little ones entertained and busy. What can tire out G and myself does not even make a dent in their energy level.

And so when our fickle Indiana weather cooperated, with a sunny 60-degree day, we decided to take advantage of it. The plan was to go to their favorite park, aka Bumpy Slide Park, so named for its bumpy, slow slide that makes you feel like you are riding a washing machine.

With the gas level incredibly low, we stopped to get gas. The kids waited patiently as I watched the pump, what feels like an eternity when all you want to do is be on your way. As I stood there, we saw Poet and Flower's classmates out for a walk. They had been enjoying the day too, with a walk through the neighborhood, and they were also thinking about how to spend the beautiful day. And so we asked if they would like to join us at the park.

Together we spent the morning talking while the kids played. Poet and Flower and their friends ran around happily in the sun. Happy to be out and about and glad to be with friends. We were not the only ones with this idea, and the park was filled with kids and grownups alike. The adults chatted about school, what we would do this spring, and generally catching up on many months of missing other people's company. I was pleasantly surprised about the spontaneity of our visit.

And so, sitting and talking with friends made me think about the joy of spontaneity. Spontaneousness. Something that is often missing from my life. As a working mom, the day is tightly scheduled. Together G and I have a fine dance of what needs to be done and where everyone needs to be. Getting up on time, the kids' breakfast and out the door, off to work or class, seeing patients on a tight schedule, then coming home for dinner, reading and bedtime. And then get up the next day to do it all over again. And so, the spontaneity of seeing friends was a welcome respite from the routine of the day.

Salted pistachio brownies are a perfect spontaneous dessert. I tweaked my mother's classic recipe, she used unsweetened chocolate, and they were pretty close to perfect. They are soft and cakey on the inside and crispy-chewy on the outside. I added a little bit of sea salt to give them a little compliment to the sweet chocolate. I swapped out walnuts for pistachios. And I added bittersweet chocolate to the frosting to make it less sweet and a little more sophisticated.

So I will try to be just a little more spontaneous. You never know what it will lead to.

Salted Pistachio Brownies

These are my Mom's classic brownies, soft in the middle and firm and crunchy on the outside. She would make them all the time. I swapped out walnuts for pistachios. Bittersweet chocolate brings down the sweetness and A touch of sea salt on top gives them a little sophistication.

Serves 8

For brownies:

• 1 ounce unsweetened chocolate
• 1/2 cup unsweetened cocoa powder
• 1/3 cup butter
• 3/4 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 cup pistachios (chopped + 1 tablespoon chopped)

For Frosting:

• 1 ounce dark chocolate chips (60 % cacao or more)
• 1/4 cup sugar
• 1/4 cup evaporated milk
• 1/4 teaspoon vanilla
• 2 tablespoons butter

1. Preheat oven to 350°.
2. Melt chocolate and butter over double boiler.
3. Mix together flour, salt and baking powder.
4. Beat eggs well. Gradually beat in sugar. Blend in chocolate butter mixture, chocolate powder and vanilla. Mix in flour mixture. Add in pistachios. Stir just to blend. The batter will be pretty thick.
5. Spread in greased 8“x8” square pan. Bake at 350° for 25 minutes. The center will still be a little gooey and that's ok.
6. Cool in pan over wire rack.
7. While the brownies are baking, make the frosting.
8. Combine sugar and milk in heavy saucepan. Bring to a boil, stirring constantly. Then reduce heat and simmer for 7 minutes.
9. Remove from heat. Add chocolate, vanilla and butter. Mix well.
10. Chill until spreadable.
11. Frost the brownies and sprinkle with sea salt and chopped pistachios.