#MEwx Foggy, clouds and Skillet Brownies

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is very foggy and Mostly cloudy. Highs in the mid 40s with Light and variable winds.

Tonight we'll have partly cloudy skies during evening hours, becoming mostly cloudy. Lows in the lower 30s. Winds will be light and variable.

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

The wind velocity is between 1.6 MPH and 4.0 MPH from the North Northwest.

The Relative pressure is 29.76, the Absolute pressure is 29.56 and rising with a weather graphic indicating sun and a few clouds.

Our humidity is 99%, the temperature is 40.3°F, the dew point is 40.0°F and the wind chill is 40.3°F.

Visibility is 10.0 miles / 16.1 kilometers with extremely thick fog out there.

The UV index is 0 placing the average person at low risk and the solar radiation reading is 7.6W/m2. Sunrise is 6:57 AM, sunset is 4:02 PM and we'll have 9 hours 5 minutes of daylight today. Moonrise is 8:52 PM and Moonset is  11:32 AM. The moon phase is waning gibbous and is 77% illuminated. Our next Full Moon is on December 26 and our next new moon will be on December 12.

 

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.