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Swapping Huckleberries

Himalayan Honeysuckle ( Vaccinium glauco album)  Himalayan Honeysuckle ( Vaccinium glauco album) has been an attractive feature along our north-facing foundation since I planted it in 2016. You will have to take my word for it since I cannot locate a photo although I know one exists somewhere in the realm of the Internet or floating on a cloud somewhere.  I did locate a photo of how it looked when it was first planted - It took a few years to fill out but it did so nicely to an attractive mound about 2 feet high by 3 feet wide.  Last year, it started to look bad.  I cut it back but it had not improved and this is how it looked a few weeks ago - I decided to rip it out and plant another huckleberry - this time Vaccinium ovatum , more commonly known as the "Evergreen Huckleberry".  This is a plant that I've wanted for ages and kept putting off getting one because I could not find a good place for it. By most accounts, this is an amazing plant, a native one and excellent for
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Katharine Hepburn's Brownies

As a big fan of both Katharine Hepburn and brownies, I've always wanted to try this recipe. I finally got around to making them this past weekend and they were well worth the wait. In fact, this will now be my "go to" recipe for brownies. They have a crackly crust but are wonderfully moist and chewy on the inside and deliciously chocolaty. And best of all, very easy to make!

Ingredients:
2 oz. unsweetened chocolate, coarsely chopped
1/2 (1 stick) cup unsalted butter, cut into pieces
1 cup white sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup all-purpose flour
1/4 tsp. salt
1 cup chopped walnuts or pecans (optional)

Directions:
1. Preheat the oven to 325 degrees F.
2. Butter and flour an 8-inch baking pan.
3. Melt unsweetened chocolate and butter over very low heat in a heatproof bowl set over a saucepan of about 1 1/2 inches of simmering water, whisking until smooth.
4. Remove from heat and stir in sugar, eggs and vanilla.
5. Whisk in the flour and salt, until well blended.
6. Stir in the nuts.
7. Spread the batter in the baking pan. Bake for 30 to 40 minutes. Remove the pan to a rack to cool completely. Cut into 9 brownies.

Text and photos by Phillip Oliver, Dirt Therapy
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  1. LKTFebruary 7, 2011 at 4:21 PM

    Does the recipe end, "Cut into 9 brownies. Oh, who are you kidding? Just eat the whole pan." Those look really good.

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  2. Phillip OliverFebruary 7, 2011 at 4:34 PM

    LKT, that's what I did! :)

    ReplyDelete
  3. scottweberpdxFebruary 7, 2011 at 4:54 PM

    mmmmm...i'm so gonna make these!

    ReplyDelete
  4. UnknownFebruary 7, 2011 at 6:07 PM

    Can't wait to try this! Does it fit into my "healthy eating" plan?

    ReplyDelete
  5. Susan in the Pink HatFebruary 7, 2011 at 7:26 PM

    These are the standard brownies around here and have been for years. Best when eaten watching "The Philadelphia Story." Milkshakes should be reserved for "Guess Who's Coming To Dinner."

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  6. debsgardenFebruary 7, 2011 at 7:41 PM

    I am trying to lose weight, and you are not helping! But, of course, my diet does allow one serving of chocolate per day, otherwise I can't possibly stick to it. These look fabulous!

    ReplyDelete
  7. meemsnycFebruary 7, 2011 at 7:44 PM

    I love brownies. I'll have to try this recipe. Yummy.

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  8. sweetbayFebruary 7, 2011 at 8:03 PM

    I second LKT's comment. :)

    ReplyDelete
  9. still goodFebruary 8, 2011 at 2:05 AM

    OK I have to make these. My favorite brownie recipe right now is Molly Wizenberg's. I'll see what I think after I make these.

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  10. serial tillerFebruary 8, 2011 at 3:47 AM

    I would feel so fancy and important eating these! looks good!

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  11. DarlaFebruary 8, 2011 at 9:36 AM

    Oh my, YUMMY!

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  12. Dig, Grow, Compost, BlogFebruary 8, 2011 at 7:30 PM

    Yummo! I just watched Alton Brown make brownies last night. Reminded me how much I like them. Now you're pushing them. Must get some ...

    ReplyDelete
  13. The Redneck RosarianFebruary 10, 2011 at 5:08 AM

    Got to try these!

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