#MEwx Warm, some leftover fog and clear sunny skies with aBrownie pudding recipe

Good morning Augusta

This morning we have some light fog and partly cloudy skies and a high of 79°F. Winds are S at 5 to 10 mph.

 Tonight we’ll have mostly clear skies with a low of 63°F. Winds SW at 5 to 10 mph.

The readings from my weather instruments are:

The Dew Point is 60.1°F, the humidity is 97%, and the outdoor temp is 61.7°F.

The wind direction is West Southwest between 0.0 MPH and 0.2 MPH.

The Relative pressure is 29.99, the Absolute pressure is 29.79 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:55 a.m. Sunset is 7:25 p.m., Moonrise is 7:49 p.m., Moonset is 5:48 a.m. and we have a full moon being 100% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies.

We didn’t receive any rain here over the past 24 hours.

Space weather for today is:

The Solar flux is 66, the solar wind speed is 422 Kilometers per second and the chance for a solar storm is 1%.

To Keep your family’s chocoholic’s from going into withdrawal, try this one.

Brownie Pudding

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Ingredients

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish

4 extra-large eggs, at room temperature

2 cups sugar

3/4 cup good cocoa powder

1/2 cup all-purpose flour

Seeds scraped from 1 vanilla bean

1 tablespoon framboise liqueur, optional

Vanilla ice cream, for serving

Directions

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.