I was remiss earlier this week when I wrote about our favorite brownie, but did not post the recipe. I’ve received many comments/emails this week about that oversight. Man, you guys are on the ball(park.) Because I’m grateful for every reader who pops in, and I don’t want to get smacked with a ruler, here’s the recipe.
1 box store-bought brownie mix. I buy whatever is on sale or cheap (Ghiradelli brand makes a cake-like brownie.)
1/2 butter, melted
1 C. sugar
6 T. cocoa mixed with 2 T. vegetable oil
1 t. vanilla
1/2 C. flour (I use whole wheat)
Hand-stir this recipe – no mixer. Dump the box mix into a bowl. Add the required water and oil as directed. DO NOT YET add the eggs. Stir the cocoa into the melted butter and add to mix in the bowl. Stir in the sugar. Fork-beat the 3 eggs a bit and then stir them into the mix. Stir in vanilla. Stir in flour, until just mixed. Stir in chocolate chips, nuts, raisins, if desired.
Grease a baking pan (8×8, or 9×9.) Spread the batter evenly in the pan and bake at 345 degrees (depending on size of pan.) We use the Baker’s Edge pan, which you can order online. Brownies are done when toothpick-clean in the middle.
I have to say, the Baker’s Edge pan bakes these brownies the best. I heard you can bake lasagna in it too, but why would you, when you can bake brownies?
If you’re having a labor day picnic this weekend, this would be a perfect dessert. There is some labor involved, but it’s not painful. It doesn’t last for 12 hours, and you can sit down when it’s over.
Have a wonderful weekend!