#MEwx warmer, sun/clouds and Skillet Brownies

Good Morning Augusta

This morning we have partly sunny skies with highs in the lower 70s. Winds are northwest 10 to 15 mph gusting to  30 mph this afternoon.

Tonight we'll have mostly clear conditions with lows in the lower 50s. Winds will be northwest 10 to 15 mph during evening hours, becoming light and variable.

The readings from my weather instruments are: 

Our outdoor temperature is 57.4°F, the Humidity is 62%, the Dew Point is 44.4°F with a wind chill of  57.4°F.

The wind direction is Northwest between 0.0 MPH and 0.3 MPH.

The Relative pressure is 29.55, the Absolute pressure is 29.35 and steady with a weather graphic indicating sun and clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers  with partly cloudy skies and some sun.

The UV rating is  1 out of 16, The moon is 43.6% illuminated, the moon phase is in its first quarter, Sunrise is 6:28 am↑ 90° East, Sunset is 6:33 pm↑ 270° West, Moonrise is 1:56 pm↑ 124° Southeast, Moonset is 10:49 pm↑ 235° Southwest and we'll have 12 hours 06  minutes of daylight today.  

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

Since we did Skillet Apple Pie yesterday, why not make some skillet Brownies today? These things are deadly!!

Skillet Brownies

Use a 10″ (25 cm) cast-iron skillet

Prep Time 25 mins

Cook Time 30 mins

Ingredients

1 cup (8oz/225g) butter

1 cup (8oz/225g) white sugar

1 cup (6oz/170g) dark brown sugar

4 large eggs, room temperature

2 teaspoons vanilla extract

1 cup (5oz/142g) all-purpose flour

1 cup (4oz/115g) unsweetened cocoa powder

1 teaspoon salt

1 cup (6oz/170g) bittersweet chocolate chips

1/2 cup (2 1/2 oz/71g) chopped walnuts toasted

Instructions

Preheat oven to 350°F (180°C). Place a 10" (25 cm) cast-iron skillet on the stovetop over low heat.

Add in butter and allow to melt gently without bubbling. Once melted remove from the heat.

Stir in the white and brown sugar.

Next, crack in the eggs and add the vanilla. Using a fork, whisk these ingredients together. Note: make sure the pan isn't HOT when you add in the eggs or it will cook them.

Stir in flour, cocoa powder, and salt and mix until you have a smooth brownie batter. Don't beat the batter because it will toughen your brownies.

Fold in the chocolate chips and walnuts. Spread the brownie batter evenly into the skillet and finish by sprinkling over a few extra chocolate chips and chopped walnuts.

Bake for 25-30 minutes or until the brownie is JUST set to touch. Baking Note: The skillet retains heat so once you remove it from the oven the brownies will actually continue to cook so take it out of the oven when they are a little 'under' done. As the brownie cools it will set up and be perfect and fudgy.

Once cooled down slightly, top with vanilla ice-cream and dig in! Store leftovers in an airtight container at room temperature for up to 3 days, or in a refrigerator for a week.