Saturday was just one of those days. We were out late on Friday night at the Zac Brown Band concert (I haven’t seen 1am in a long time and I don’t plan on seeing it again until baby girl arrives) and then up early on Saturday to go to the noon Pirate football game. And then the weather turned sour – aka it felt like August and then I got rained on. Basically, I was over Saturday before 3pm hit. Big Guy headed out to the grocery store once we arrived home from the game and I decided to turn my frown upside down. I made some hot tea and I made a small batch of brownies.
There is just something comforting about being in the kitchen for me. Sometimes in life things seem out of your control but when I’m in the kitchen with a recipe, everything (well, almost) is in my control. I love small batch dessert recipes because I don’t need a full batch of chocolate brownies at my fingertips.
These brownies are dairy-free and gluten-free and are absolutely delicious. They are chocolatey without being overwhelming and are incredibly light. I enjoyed one both Saturday and Sunday evening while we caught up on all our shows on DVR and slowly but surely, my mood shifted.
A tip for these brownies – allow them to cool completely and then transfer to the fridge BEFORE cutting. When serving, warm in the microwave for a few seconds for a delicious chocolate treat.
(p.s. Everyone has bad days – and while my pregnancy has been a cake walk, I still have some crazy hormones which is what I’m blaming for my mini-breakdown on Saturday.)