Hearth loaves proofing
Scored and ready to slide onto a hot baking stone.
At this point, the kitchen smells divine.
For the sweet treat I made Dark Chocolate-Raspberry Brownies. The recipe is the same as my Marionberry-Walnut Brownies, but I omitted the nuts and used seedless raspberry jam on top.
I always make my brownies the night before I plan to serve them; it makes cutting them so much easier. I line the pan with parchement, then the next day I can slide a heavy-duty spatula under the parchment and lift the whole giant brownie out onto the counter. With the help of a yardstick and my metal bench knife I can divide it evenly into twenty large, dense, rich, gooey brownies.
It all went so smoothly this week, I was actually done a couple hours early.