My top secret brownie recipe

This gets really good reviews every time I bring it to work, so I figured I would share.  

1)  buy a box of brownie mix (or better yet get it practically free with a double coupon on sale)

2)  store on shelf for really long time

3)  open brownie mix, preheat oven

4) replace "oil" listed on box with equal quantity of melted butter

5) replace "water" listed on box with equal quantity of cold leftover coffee

6) add eggs per instructions, stir it all together

7) add a handful of roadkill bunny (i.e. chopped dark chocolate - the lindt store sells broken bunnies cheap post Easter)

8) add a handful of mini marshmallows

You will have to bake this a bit longer than the box says because of the extra gooiness from the added chocolate and marshmallow.      I like it served warm with a scoop of vanilla ice cream.

Really, really yummy cocoa Brownies - almost flourless

This recipe will make your arm hurt. But it is soooooo good. Really worth it vs. brownie mix (though I make those often enough too).

2 1/2 sticks unsalted butter
2 1/2 cups sugar
1 3/4 cup unsweetened cocoa powder (I used natural, dutch would work too)
1/2 teaspoon salt
1 teaspoon vanilla
4 cold large eggs
1 cup all-purpose flour

Grease the bottom of a 13 x 9 pan. Preheat oven to 325°F.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of just simmering water (I actually do this right in my dutch oven and haven't ruined a batch yet) . Stir frequently, and continue until the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. You will actually see the cocoa powder start to get smooth and shiny.

Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring and stirring adn stirring after each one.

When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, and THEN beat vigorously for another 40 strokes with the wooden spoon.

Spread the mixture in the prepared pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 25 - 30 minutes. Let cool completely on a rack.

It's fairly easy to make a gluten free version of this - because there is so little flour to start, just replace it with a gluten free all purpose from the grocery store. If you half the recipe, bake in a 8 x 8 pan, and bake for 20-25 minutes.

Another easy picnic contribution

As we continue our not cooking much holiday weekend, this recipe is very complicated, so pay attention!

1. Open box marked "fudge brownies".
2. Follow direction on box EXCEPT: use coffee, either regular or decaf in place of the water
3. Also stir in one bag of chocolate chips.

Bake as directed.

Accept applause, as somehow the coffee makes the brownies taste even chocolatier, without any hint of coffee flavor.

Butterscotch Macadamia Blondies

For an 8 x 8 pan of MARVELOUS blondies:

Mix in a bowl:

1 cup all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Melt in your microwave or over the stove:

1 stick butter

remove from heat, and mix in:

1 cup brown sugar

Mix the brown sugar into the flour mixture, and allow to cool a few minutes. Meanwhile, combine:

2 eggs
1 Tablespoon corn syrup
1 Tablespoon vanilla

Combine the two bowls. Mix in 1 cup of chopped nuts. I used macadamia nuts (don't faint. they aren't NEARLY as expensive at Trader Joes). Pecans would also be wonderful.

Pour into a greased pan, and bake for about 30 minutes at 350.

So one question remains:


a tall glass of milk or a nice hot cup of coffee?