You may have seen Dan Gunn behind the counter at the Hames Center working as an Americorps Volunteer for the last six months. But you may not know that Dan is a deadhead and while he’s never seen The Grateful Dead perform live (owing to the fact that he was eight years old when Jerry Garcia passed away) he grew up listening to bootleg tapes and the music stirs his soul. Dan was the castaway on Deserted Island on the 24th of January, 2014. Here is a recording of the show, his list of 10 songs he would choose to have while stranded, perhaps forever, and the one dessert he would have with him, since it is after all a deserted island.
Talking Heads – This Must Be The Place (Naive Melody) – Remastered
Animal Collective – What Would I Want? Sky
Grateful Dead – Jack Straw – Live in Paris 1972 Remastered Version
Dispatch – Railway
The Flaming Lips – Do You Realize??
Against Me! – Cavalier Eternal
Minus The Bear – Pachuca Sunrise (Alias Remix)
LCD Soundsystem – All My Friends
Bob Marley & The Wailers – Mellow Mood
Grateful Dead – Shakedown Street [Live in San Francisco, December 31, 1984]
Chocolate Chip Cookie Dough Brownies
4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 cup mini- chocolate chips
COOKIE DOUGH (EGG FREE!):
**See Tips Below…**
3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional
1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.
3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It’s okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.
4. If you’d like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.
*You’ll find that the cookie dough layer is quite sweet. If you’d like a thin layer of cookie dough, prepare the recipe as directed above. If you’d like a thicker layer of dough as pictured, use these ingredients for the dough instead of what is listed above:
1 cup salted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated white sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 cups miniature chocolate chips