As a child, St. Patrick’s Day was always a source of stress for me because green was not a color that I incorporated much into my wardrobe. So whenever that day rolled around, I was always frantically searching through my closet for anything with a hint of green to avoid getting pinched at school. In retrospect, it probably would have been less stressful for me to just deal with the pinching than to try to find something to wear. But you know how it is – everything seems like a way bigger deal than it actually is when you’re a kid.
Kitchen accidents are a mixed bag – sometimes you invent the chocolate chip cookie and other times, you just end up with an inedible mess.
These bars include not one, but two mistakes, so you’d think they’d be twice as bad, but they actually might be one of the best things I’ve ever made.
It’s funny how the universe works sometimes.
I think I’ve been won over by gluten-free baking. Me, lover of gluten, self-confessed gluten groupie! I never thought I’d see the day. Of course, it’s all thanks to chocolate.
And there’s nothing better for a chocoholic than brownies. Much like with chocolate chip cookies, everyone has their own idea of how the texture of brownies should be, either cakey and crumbly, dense and fudgy, or moist and chewy. I am personally a fan of the latter two, though I’ll never say no to a cakey brownie.
Let’s be real – as long as there’s chocolate in it, I’m not turning it down.