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Archive for October, 2006

Blonde Brownie

I got this from Christy. It’s like the white chocolate brownie from Moxies…only BETTER. Her recipe was for double these amounts, but these amounts work great for me in a 9×13 pan.

INGREDIENTS:

DRY

1 Tbsp baking powder
1/4 tsp baking soda
1 tsp salt
2 cups flour
1 cup chocolate chips

OTHER

3/4 cup margarine
1/8 cup hot water
2 cups brown sugar
2 eggs
1 tsp vanilla

DIRECTIONS:

Mix dry ingredients together. Add other ingredients one at a time.

Bake at 350 for 30 minutes.

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Fudgy Brownies

This recipe doesn’t call for icing, but icing just makes it even better 🙂

INGREDIENTS:

10 Tbsp unsalted butter, softened at room temperature
5 oz bittersweet (or semi-sweet, for a sweeter taste) chocolate
2 oz unsweetened chocolate
1 cup sugar
2 tsp vanilla
Pinch table salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup flour

DIRECTIONS:

Position rack in middle of the oven, and heat over to 350. Butter an 8 inch pan, line the bottom with parchment (or wax) paper, and then butter the parchment.

In a medium bowl, melt the butter and both chocolates together and let cool slightly. Whisk in sugar and then vanilla and salt. Whisk in the eggs and the egg yolk, one at a time. Add the flour, beating until thickened and smooth.

Pour into prepared pan and bake until a toothpick inserted in the middle comes out with moist crumbs (not wet batter) clinging to it, 35 to 45 minutes.

Set the pan on a cooling rack until pan is cool enough to handle. Invert pan onto flat surface and peel off the parchment. Flip the baked brownie back onto the rack to cool completely. Cut into squares.

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Easy Chili

My parents used to make this, and we make it now for a quick warm dinner on a cold day.

INGREDIENTS:

Ground beef
1 can kidney beans
1 can tomato soup
1 can of beans in tomato sauce
Chili powder to taste

DIRECTIONS:

Brown the meat. Add beans and chili powder and heat. You can also add garlic powder, or any other spices. That’s it.

Goes well with cornbread.

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