How many brownies, cookies, cakes, and breads can one bake? The answer for me is — infinity. I can bake all day, every second, and still want to bake more. However, during this time, I’m not sure that it would be wise for me to make a limitless amount of desserts — when my house only contains 6 people.
This marks the second week my family and I have been in isolation. This spring break has been a wild experience, and through all of this, I have realized all of the things I took for granted. Going to class, buying a drink from my local coffee shop (don’t worry though, I’ve been drinking copious amounts of coffee in spite of this), visiting the library, attending my professor’s office hours. etc. All the things I believed to be so commonplace, so normal are no longer reality. I miss all of it.
I am devastated by how my junior year of college has unfolded. For a long time, I didn’t like college. I didn’t enjoy it at all. However, this semester opened my eyes — and allowed me to live. For the first time, I actually realized that I’ll miss this portion of my life. Although my semester was cut short by only 6 weeks, I feel like I’ve missed out on so much. For so many semesters, the only thing that mattered to me were my grades. I’ve since realized, however, the friendships, the exploring, the sites, and the scenes of Austin will one day fade. I’m being dramatic. I am so grateful for my health, my family, my privilege, and my faith, Allhumdullilah— but I’m disappointed.
This reflection brings me to this lesson: be grateful for your today and be grateful for your past — for we don’t know what the future holds. Even though this situation came out of nowhere and I hold some disappointment—things could be much worse. I’m grateful.
Hopefully, though, your future will hold this brownie — because during the most trying times this rich dessert can comfort even the most confused hearts. I wish you all well today and always.
Chocolate Brownie (for one)
- 4 tablespoons white sugar
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons water
- 2 tablespoons canola or vegetable oil
- 2 tablespoons brown sugar
- 1/2 teaspoon vanilla extract
- sprinkle of salt
- 4 tablespoons all purpose flour
- 1/3 cup semi-sweet chocolate chips
- Ice cream or whipped cream to serve, optional (but mandatory in my opinion)
- Begin by pre-measuring all of the ingredients. This will ensure the mixing process occurs smoothly.
- Mix together sugars, cocoa powder, water, oil, vanilla, and salt.
- Once combined fold in flour until just combined (don’t over mix).
- Stir in chocolate chips.
- Place in microwave for 45 seconds — and then add 15 seconds until baked to desired consistency.*
- Serve with toppings and enjoy!
- Recipe from the queen, Avery Cooks: here.
- You may use milk chocolate or dark chocolate chips; it will affect the sweetness of your brownie though.
- For cooking this brownie, the time varies by microwave. The average time is 1 minute; however, some microwaves are higher power. I recommend cooking for 45 seconds — and then adding 15 seconds until you reach a consistency you like. This recipe is essentially vegan, so if you prefer a gooy-er brownie, go for it.
- Mix it up with peanut butter or butterscotch chips!
- This is highly flexible with flavor profiles, so have fun with it.