#MEwx Hot again with low rain potential and Skillet Brownies

Good morning Augusta.

I've put up a new Ambient WS 5000 weather station where you can view real time readings online here.

This morning we have spotty patchy fog and partly sunny skies. Highs will rise to the lower 80s with light and variable winds, becoming east around 10 mph this afternoon.

Tonight we'll have mostly cloudy skies with a chance for showers after midnight. Lows in the lower 60s with light and variable winds.

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

The wind is Northeast between  1.8 MPH and 6.7 MPH.

The Relative pressure is 29.88, the Absolute pressure is 29.68 and rising with a weather graphic indicating sun and clouds.

The outdoor temperature is 65.7°F, the dew point is 60.7°F, the heat index is 65.7°F and the humidity is 84%.

Visibility is 10.0 miles / 16.1 Kilometers with mostly sunny skies at the moment.

The current Solar Radiation reading is 296.5W/m2, the UV Index is 2  placing the average person at moderate risk, the moon phase is Waning Gibbous and the moon is 79% illuminated, sunrise is 5:44 AM, sunset is 7:45 PM, moonrise is 10:11 PM, Moonset is 10:53 AM and we'll have 14 hours 0 minutes of daylight today.

Our next full moon will be on September 10 and our next New Moon is on August 27.

 

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.