Every year, I pick a theme for this Red Room blog. Last year, it was playing in shared worlds or collaborative writing. This year, I'm going to be a bit more eclectic and post stuff I've learned from other writers, editors, artists, and more.
For more than a decade, I've been writing columns on the arts. Interviewing artists is the best part of the gig. I want to know what inspires them, how they keep going in the face of rejection and disappointment, why they decided to perform Macbeth in the nude in a chilly theater (don't laugh, I did see this production!), and so on.
Over the years, I've spoken to famous and not-so-famous artists. All of them have been inspiring and all have taught me a lot about perserverance, patience, and the importance of pants. OK, I made the last bit up. But I hope to share some of that collective wisdom here too.
But, to start, let's enjoy a little chocolate. This recipe comes from one of the great writers being published by Timid Pirate in Seattle. It is, quite appropriately, a brownie recipe for pirates. Enjoy!
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Tipsy Pirate Brownies
2 eggs, beaten
3/4 c. of butter, melted
1 1/4 c. sugar
1 tsp vanilla
1/4 c. dark rum
1 1/3 c. flour
3/4 c. dutch-processed cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 pkg (or approx. 6 ounces) chocolate chips
Heat oven to 350°. Grease 9x13 pan.
Mix flour, cocoa, baking soda, and salt in a small bowl. Stir in the chocolate chips.
Whisk the butter thoroughly with the sugar until the mixture is homogenous. Then whisk in the dark rum, then the eggs and vanilla. When everything is evenly blended, gently add the dry ingredients, stirring just until the batter comes together.
Pour into pan and bake 20-25 minutes, or until a knife inserted into the middle comes out clean. Let it cool before cutting it into pieces, it comes out very soft.