Top 5 of 2016

This past year, there were some defining favorites for my viewers.  There was a significant number in views on these recipes, more than any other.  I love being able to share my cooking trials with you all, thank you for your support!  I can't wait to see what 2017 brings!

5.

Who can blame you all for this choice, I mean, soft delicious fudge in 3 minutes.  Yep, and it's so good!  Find the recipe here

4.

We're all on a diet now, right? OK, not all of us but who couldn't use a little extra energy during the day? Find the recipe here

3.

These little candies are totally worth their name.  Delicious and not hard to make, I can see why they're of of your favorites.  Find the recipe here

2.

These little gems were a quick hit, I only posted this recipe a couple of months ago and they're already in the number 2 spot.  I decorated a cheesecake with them but I snacked on all the rest.  

Find the recipe here

1. 

The number one favorite recipe was this brownie!  They're healthy and delicious.  No really, they're healthy.  Find the recipe here

3-Ingredient Brownies

So, in my flourless dessert obsession continues.  I just can't help it!  Ok, so this recipe intrigued me because it's "healthy".  Well, in fact, it really is healthy.  I was leery, but still opted to give them a chance. 

My conclusion? 

They are surprisingly good.  I didn't add mashed banana which is one option to give them a sweeter flavor, and I used mashed sweet potato and not pumpkin so they weren't very sweet.  The frosting obviously kicks up the sweet factor and I'm anxious to try it with the banana just to see how sweet they can get and still be healthy.  

The texture is very dense and heavy.  The flavor is chocolatey, smooth texture and the sweetness comes from the frosting.  Very good.  I even shared some with my neighbor and she loved them.  It's kind of hard to believe they only have three ingredients and are actually healthy. 

3-Ingredient Brownies

Recipe from The Big Mans World

Ingredients

• 1 cup pumpkin puree or mashed sweet potato
• 1/2 cup drippy almond butter or any nut butter
• 1/4 - 2/3 cup cocoa powder

Cooking Directions

1. Preheat the oven to 350º
2. Coat a small 4x6 or 6x6 inch loaf pan with non-stick cooking spray, set aside.
3. Place all the ingredients in a high powered blender or food processor or in a bowl and blend until fully incorporated.
4. Pour into the prepared loaf pan and bake for 15 minutes and then begin checking for doneness. Mine took more like 30 minutes to get done. Test with a toothpick inserted in the middle, when it comes out clean they're ready.
5. **1/2 cup mashed banana's in place of 1/2 cup pumpkin or sweet potato will make a sweeter brownie.
6. Frost with whatever frosting you like best. 

Fudgy Flourless Chocolate Brownies

Continuing my flourless obsession, meet the flourless brownie.  I'd like to just add that I had to make two pans of these back to back because the first pan of them disappeared so fast I couldn't photograph them.  With the second pan, I had to threaten lives not to touch them before I could take a picture. That worked but they didn't last long after that.

So, flourless desserts are yummy, easy to make, and gluten free.  I'd eat these even if they weren't gluten free.  The outside is very much like a normal flour type brownie but the middle is much softer. Sort of like eating a cookie straight out of the oven (but without all that pain).

This, being the third flourless recipe I've tried is not going to be the last.  I just love them.  Don't get me wrong, they aren't any healthier for you.  There is still sugar and butter in them.  But, sugar and butter mixed with chocolate equals deliciousness. :)

Flourless Fudgy Chocolate Brownies
Recipe from Life Made Simple

Ingredients

• 6 Tbsp unsalted butter
• 3/4 cup granulated sugar
• 8 oz semi-sweet chocolate
• 2 whole eggs at room temperature
• 1 tsp vanilla extract
• 1 Tbsp unsweetened cocoa powder
• 3 Tbsp cornstarch
• 1/4 tsp salt

Cooking Directions

1. Preheat the oven to 350º
2. Line a 8x8 or 9x9 inch square pan with tin foil and then spray with non-stick spray. Set aside.
3. In a medium saucepan, over low heat melt the butter and then add the sugar. After the sugar is incorporated add the chopped chocolate. Stir until melted and smooth and then remove from the heat and beat with a hand mixer for 2 minutes.
4. Add the eggs one at a time and then add the vanilla extract.
5. Whisk until smooth.
6. Use a mesh sieve to add the cocoa powder and cornstarch into the mixture. Then add the salt. Use a hand mixer to beat for another 2 minutes.
7. Pour the batter into the prepared pan and bake for 22-30 minutes. Insert a toothpick into the middle to check for doneness. Do not overtake.
8. Remove from the oven and let cool in the pan for at least 45 minutes before cutting.
9. Use the tin foil to lift out of the pan and cut.

Brooke's Best Bombshell Brownies

These brownies were a late night decision by my family after dinner.  As usual, I named off the not so appealing items we could have for an after dinner treat.  And, as usual, my family named something they wanted in which we didn't already have, but needed to be made.

I should probably mention that when they asked for brownies, my mouth almost immediately started drooling.  But, I put my wrist to my forehead and threw my head back very dramatically and said "yes, of course I will whip up a batch of brownies, even though I just slaved for hours making dinner".  That probably would have actually worked, had we not just had salad for dinner.

Anyways, never one to turn down a request from my family, I jumped online to find my next brownie recipe.  This one jumped out at me for a couple of reasons.  First of all, it was made in a 9x13 inch dish which means there would be plenty....for my family. Second, the description said "chewy" which is a key word for me.  I love chewy brownies and chewy cookies.

I have to say, the recipe was easy to throw together.  There's plenty of chocolate in there with the addition of the chocolate chips (you could frost them if you really wanted more chocolate). They are chewy, the edges get nice and firm, and the flavor is very chocolaty.  Exactly what you're looking for in a brownie.  Most of us have these ingredients in our pantry, so whip some up tonight.

Brooke's Best Bombshell Brownies

Recipe from AllRecipes

Ingredients

• 1 cup unsalted butter, melted
• 3 cups granulated sugar
• 1 Tbsp vanilla extract
• 4 whole eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp salt
• 1 cup semi-sweet chocolate chips

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9x13 inch dish with non-stick cooking spray
3. In the bowl of your stand mixer with the paddle attachment add the sugar and butter and mix well.
4. Add the eggs one by one blending after each addition.
5. In a separate bowl add the flour, cocoa powder and salt and whisk together.
6. Slowly add the dry ingredients into the wet with the mixer on low until thoroughly incorporated.
7. Add in the chocolate chips and mix briefly.
8. Pour the batter into the prepared dish, even out and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool on a cooling rack and serve.

Mint Chocolate Brownies

The last and final recipe from my baking day extravaganza.  A classic flavor for the holidays and one of my favorites, Mint!

You start this recipe making a classic brownie and then you get a little crazy by adding two more layers of deliciousness.

Allow yourself some time to make these brownies, you need to refrigerate each layer before you ever get to cut them into squares. It's totally worth it though.  The brownies are nice an fudgy and the burst of mint flavor is awesome.  The chocolate layer on top just brings it all together.  Definitely a great holiday brownie

Mint Chocolate Brownies

Recipe from Sallys Baking Addiction

Ingredients

Brownies

• 1 cup unsalted butter
• 8 ounces semi-sweet chocolate chips
• 1 1/2 cups (300g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup + 2 Tbsp (85g) all-purpose flour
• 1/4 cup (21g) unsweetened cocoa powder

Mint Frosting

• 1/2 cup unsalted butter at room temperature
• 2 cups (240g) confectioners' sugar for dusting
• 2 Tbsp (30ml) milk
• 1 1/4 tsp peppermint extract
• 1 drop liquid or green gel food coloring (optional)

Chocolate Topping

• 1/2 cup unsalted butter
• 1 heaping cup semi-sweet chocolate chips

Cooking Directions

1. For the Brownies: In a medium saucepan, melt the butter and the chocolate chips, stirring until smooth. Remover from the heat. You can also microwave this mixture in a heat safe bowl in 30 second increments until smooth.
2. Preheat the oven to 350 degrees. Line the bottom and sides of a 9x13 inch dish with parchment paper or tin foil leaving some hanging over the sides.
3. Whisk both sugars into the cooled chocolate mixture.
4. Add the eggs to the chocolate mixture one at a time, whisking after each addition.
5. Add the vanilla. 
6. Gently fold in the salt, flour and cocoa powder. Pour into the prepared baking dish. 
7. Bake for 35-36 minutes.  The brownies will begin to pull away from the side of the pan. Insert a toothpick into the middle, if it comes out clean they are done. 
8. Let the brownies cool down to room temperature and then pull them out of the pan and place on a cookie sheet but do not cut into squares yet. 
9. At this point you can refrigerate or even freeze the brownies if you're making them ahead of time. 
10. For the Mint Frosting: In the bowl of a stand mixer, using the paddle attachment, beat the butter until smooth.  Add the confectioners' sugar and milk and mix until smooth. Increase the speed to high and beat for 1 minute.  Add the peppermint extract and food coloring and beat until combined. Taste and add more extract if desired. Frost on top of the cooled brownies. Refrigerate for at least 4 hours before doing the next step. 
11. For the Chocolate Topping: In a small saucepan melt the butter and chocolate chips together over low heat until melted and smooth.  You can also do this in the microwave in 30 second intervals until smooth. Pour on top of the frosted brownies and then refrigerate again for another hour before cutting into squares. 

Kids Favorite Brownies

Monday again. Can you believe it?

Guess what?

I'm either going to really help your week, or destroy it.

Brownies, it's what's for breakfast, lunch and dinner.  Well, it SHOULD be.

Even though I'm on a diet and I can't exactly eat these, I did take a bite (for research purposes only, of course) just to make sure that I could write about this brownie with some first hand knowledge.  I mean, what kind of food blogger would I be if I didn't taste everything I made? Right?

So here it goes: Totally, completely, unequivocally DELICIOUS! I wish I'd made these prior to my diet because they are the perfect brownie for my tastes.  I don't like a lot of nuts in brownies and I love frosting on top.  The texture was perfection.  Not caky at all, just chewy and moist.  The frosting did just what it was supposed to do, sort of melt into the top layer.  The sweetness from the frosting was a perfect addition. I also liked that they make a 9x13 in dish, that way they aren't super thick but not thin either.  Why do some recipes only make an 8x8? That's only like 9 brownies!  Of course that would have made my resisting them much easier.

I made these for my daughter and some of her friends and the babysitter one night while I was going to be out. Considering that there weren't a whole lot of them left upon my return I'm going to assume they were a hit.  I also wrapped up the leftovers and sent them to a friends house to ensure I wouldn't eat them.

This is the perfect brownie for me!  I just love them!  Thanks "Cookies and Cups" for the recipe!!

Kids Favorite Brownies

Recipe from Cookies and Cups

Ingredients for Brownies

• 1 cup butter, melted
• 1/2 cup cocoa powder
• 4 whole eggs
• 1 1/2 Tbsp vanilla extract
• 2 cups granulated sugar
• 2 cups all-purpose flour

Ingredients for Frosting

• 1/4 cup butter, softened
• 1/4 cup cocoa powder
• 1/4 cup milk
• 2 1/2 cups confectioners' sugar

Cooking Directions

1. Preheat the oven to 350º
2. Line a 9x13 inch dish with tin foil and spray with non-stick spray.
3. In the bowl of your stand mixer, add the melted butter and cocoa powder and mix until smooth and no lumps.
4. Add the eggs and vanilla and mix.
5. Add the sugar and mix, then incorporate the flour. When smooth, pour into the prepared dish and bake for 15-20 minutes or until the middle is set (use a toothpick, when it comes out clean it's done).
6. While the brownies are baking, make the frosting.
7. Wash the bowl you were using for your stand mixer. Add the butter and cocoa powder and blend until smooth. Add the milk and confectioners' sugar and mix until smooth.
8. Remove the brownies from the oven and let cool for about 15 minutes.
9. Frost the brownies while they are still warm, the frosting will melt a little and that's just what you want. Let sit until cool. Cut and serve.

Lemon Brownies

In case you couldn't tell, I have some lemons I need to use up.  Not only did I buy a bag of regular lemons I also bought a bag of Meyer lemons, this recipe I used regular lemons.  I wanted the clean crisp taste that I think only a real lemon can give.

This brownie is more of a "caky" type of brownie with a subtle but totally necessary lemon glaze on top.  The combination of the sweet tart lemon flavor is so refreshing. The lemon flavor is definitely the outstanding flavor but it's not going to give you lemon face.  The glaze hardens just slightly on top so when you bite into it you get a little texture right away, then the brownie itself is soft and delicious.

Lemon is always a favorite flavor to bring to summer events so keep this one handy.  I don't think you'd want to let them sit outside if it's too hot because the glaze will heat up and sort of melt away, and that would be a shame. 

Lemonies (Lemon Brownies)

Recipe from Sweet Pea's Kitchen

Brownie Ingredients

• 3/4 cup all-purpose flour
• 1/4 tsp table salt
• 8 Tbsp unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 tsp finely grated lemon zest
• 2 large eggs
• 1 Tbsp fresh lemon juice

Glaze Ingredients

• 1/2 cup confectioners' sugar
• 1 Tbsp fresh lemon juice
• 1 tsp finely grated lemon zest

Cooking Directions

1. Preheat the oven to 350º
2. Spray an 8x8 inch baking pan with non-stick spray.
3. In a small bowl combine the flour and salt.
4. In the bowl of your stand mixer, combine the butter, sugar and lemon zest and beat until light and fluffy. About 3 minutes.
5. Add one egg at at time, mixing after each addition.
6. Add the lemon juice.
7. Slowly add the flour mixture and mix until smooth.
8. Pour into the prepared pan and smooth the top. Bake for 22-25 minutes. Use a toothpick to test the center for doneness.
9. Let cool in the pan until it is room temperature.
10. To make the glaze, mix all of the ingredients in a small dish until smooth.  Pour over the brownies and let harden about 10 minutes. 
11. Cut and serve

Top 5 of 2013

Crockpot Ham and Bean Soup

I couldn't get enough of this soup when I made it.  Very simple and totally delicious, this was my most viewed recipe of 2013.  With the weather so chilly right now, I think I'll go make some.

Samoa Brownies

I fell in love with this recipe the moment I dumped a truckload of caramel coconut over the top and then drizzled it with chocolate.  How can you not love this?

Baked Potato Casserole

Everyone should keep this recipe in their recipe box for those unexpected visitors.  No strange ingredients and in fact you probably have them all available right at this very moment. Combine them together and you get a sure fire hit at the dinner table.

Pineapple Gelato

Number four most viewed recipe from my blog is this Gelato.  I'm thrilled that people were so drawn to it because it is mighty tasty.  Very cool and refreshing on a hot day.

Baked Old Fashioned Donuts

Last but not least, one of my favorite recipes for an old fashioned cake donut that is baked in my very own oven.  I used the baking part as an excuse to eat more.


Thanks to all of you who visit my blog, pin it on Pinterest or share it on Facebook.  I appreciate all of your support and hope to see you and all your friends in 2014!

Chewy Triple Chocolate Brownies

Sometimes you just gotta have a brownie right? I don't know what it is but every so often I just gotta have one and nothing else will do.  I've made some amazing one's in the past but there are so many different recipes that I feel it is my duty to try as many as possible.

I also like to change it up a bit by adding frosting to my brownies sometimes but I find it hard to find the perfect texture and flavor.  A regular cake frosting doesn't always do the trick for me.  I lucked out on that aspect by finding this frosting recipe.

The last necessity I have for a good brownie is that is chewy and fudge more than caky.  If I wanted cake I'd eat cake.  Know what I mean? I lucked out by finding this recipe too, it totally fits the bill in the texture department for me.

And most importantly it was the perfect thing for my craving.  I'm a very happy camper right now.

One last thing, I realize I have Halloween sprinkles on these brownies, I did in fact just make these this weekend and I could only find Halloween sprinkles, and sprinkles were a requirement of my daughter.  Feel free to use whatever sprinkles you have on hand, or exclude.  I leave that to your discretion.

Chewy Triple Chocolate Brownies

Recipe modified slightly from AllRecipes

Ingredients

• 2 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup vegetable oil
• 4 large eggs
• 2 Tbsp light corn syrup
• 1 tsp vanilla extract
• 1 cup chocolate chunks (or nuts of your choice)

Directions

1. Preheat the oven to 350º
2. Lightly grease a 9x13 inch dish
3. In the bowl of your stand mixer combine the sugar, flour, cocoa, salt and baking powder and mix until combined. 
4. In a separate medium bowl combine the oil, eggs, corn syrup and vanilla extract.  Whisk together. 
5. Pour the liquid mix into the flour mix and combine.  Fold in the chocolate chips (or nuts) and then pour into the prepared dish. 
6. Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. 
7. Set aside to let cool slightly while you make the frosting. 

Brownie Frosting

Recipe from AllRecipes

Ingredients

• 6 Tbsp milk
• 6 Tbsp butter
• 1 1/2 cups granulated sugar
• 1 cup chocolate chips
• 1 dash vanilla extract

Directions

1. Add the butter, milk and sugar to a medium sized saucepan and cook until the butter is melted and the sugar is dissolving.  Bring to a full boil and boil for 30 seconds. 
2. Remove from the heat immediately. 
3. Stir in the chocolate chips and mix until smooth.  Add the vanilla extract and mix. 
4. Pour over the warm brownies. 

Samoa Brownies

If you've got any Girl Scouts in your life or your neighborhood then you've probably heard of or eaten those insanely good Samoa Cookies they have.  They are one of my favorites, so I was thrilled to see a brownie that mimics that flavor.  

Much to my dismay, my husband said he wasn't a huge caramel fan AFTER I'd already made a batch of these.  How he's been married to me for 14 years without my knowledge of this personality flaw is beyond me.  Caramel is by far one of my favorite flavors.  However, he's a trooper and still tried them to make sure they were edible.  After his third one, he agreed they are pretty fantastic.  Very chewy, gooey, sweet and flavorful all rolled into one brownie.  

My husband said that his only fix would be to have less topping.  So if you'd like to scale back feel free to cut that part of the recipe in half. This full recipe does pile on the caramel and coconut. 

Easy to assemble but do allow yourself some time for cooling the refrigeration time needed. 

Samoa Brownies

Recipe from SixSistersStuff

Ingredients

• 1 box brownie mix, basic
• 3 1/2 cups sweetened shredded coconut
• 2 (14 oz) packages individually wrapped caramels
• 1/2 tsp salt
• 4 Tbsp milk
• 3 oz semi-sweet chocolate chips - add a tiny bit of shortening if you need it more pourable. 

Cooking Directions

1. Bake the brownies as indicated on the box, use the 9x13 inch pan option. Let cool.
2. Heat the oven to 400 degrees, spread the coconut all over a rimmed cookie sheet and bake for 2 minutes, then stir and bake for 2 more minutes keeping a careful eye on it so it doesn't burn. Remove when golden brown and let cool.
3. In a medium sized microwavable safe bowl, unwrap the caramels, add the salt and milk and microwave on high at 1 minute intervals, stirring after each minute until smooth and completely melted.
4. Add the coconut into the caramel and mix thoroughly.
5. Spread the coconut mixture over the top of the cooled brownies and let cool, then refrigerate for at least 4-5 hours or overnight.
6. Remove from the refrigerator an hour before you plan to serve and drizzle with the melted chocolate. Let chocolate set before cutting.
7. Store in the refrigerator but remove at least 30 minutes before you plan to serve because the caramel will be very hard.

Black and White Peanut Butter Brownies

What do make when you're asked to make a dessert but you know that one person who will be eating that dessert doesn't like chocolate?

Let's get sidetracked for a moment.  Doesn't like chocolate? Really? I can't even relate. I know a couple of people who don't like cheese and I honestly don't even know what to do with that.

Anyway, back on track.  I usually make a lot of lemon flavored desserts when I know she'll be there but this time I decided to take a risk and make a dessert that just had little pieces of chocolate in it.  I figured she could pick them out if nothing else.

Are you wondering what the non-chocolate lover said about these brownies? She loved them. :) She said she likes chocolate in small doses so this was perfect.  Yay!

The peanut butter and chocolate combination is a favorite of course and I loved how chewy and flavorful these brownies are.  I'm really glad I made them to bring to someone else's house so I wasn't tempted to eat them all myself. I will make sure I have white chocolate on hand in case I have the urge to make these again soon, which I think I will.

Black and White Peanut Butter Brownies
Found at Tracey's Culinary Adventures

4 tablespoons unsalted butter
6 oz white chocolate, finely chopped
3/4 cup (5 1/4 oz) granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
2 large eggs, at room temperature
1/4 cup creamy peanut butter
1 1/4 cups (5 1/4 oz) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
3/4 cup bittersweet or semisweet chocolate chips


Preheat the oven to 350 degrees. Line a 9x9 inch pan with tin foil so you can easily lift the brownies out of the pan after they are baked.  Spray the tin foil with non-stick spray. 


In a heat proof bowl over a pan of simmering water, melt the butter.  When the butter is melted, remove the bowl from the pan and dump in the finely chopped white chocolate.  Whisk the white chocolate in with the butter until smooth, do not put the bowl back on top of the saucepan with the hot water or your chocolate will separate from the butter.  When the mixture is smooth, add the sugar, vanilla extract and salt.  Let cool to room temperature.  


Add both eggs and the peanut butter to the room temperature white chocolate/peanut butter mixture and mix until smooth. Add the flour and baking powder and mix well.  Use a spatula to mix in 1/2 cup of the chocolate chips. 


Pour the mixture into the prepared pan and use your spatula to make the top nice and even.  Sprinkle on the remaining 1/4 cup of chocolate chips. 


Bake for about 25 minutes.  The edges will be golden brown and the sides will start to pull away from the pan a little.  Move to a cooling rack and let sit until cool.  When cool, lift the sides of the tin foil and remove the brownies from the pan.  Cut and serve. 

Peanut Butter Cup Brownies

For this past 4th of July long weekend I had three parties to go to in three days.  I knew that I wanted to make brownies but I also wanted them to be more than just the average brownie. I found this recipe on one of my favorite foodie websites and modified it slightly to incorporate the peanut butter cups I wanted to use.  They were such a hit that I ended up making them the next day for another party with another slight variation.  These are wonderful. So chewy and fudgy and when you get one of those little peanut butter cups you are just in heaven.  I plan to make these again many times.

Whisk the cocoa powder and water in a small bowl until well mixed.  You can add espresso powder here too if you're using it.

I used semi-sweet chocolate here because that's what I had.  Just cut it up so that it will melt quickly when you add in the hot water/cocoa powder mixture. Whisk together until smooth.

Melt some butter in a bowl and then stir in the oil. 

Add the butter/oil mixture into the chocolate mixture. It will look a little funny at first but should mix together nicely.

Next add the sugar and mix well.

Then add the flour and mix until incorporated.

Next I added an entire bag of those new Reese's Mini's.  I found them in the candy isle. Pop a few in your mouth first, just to make sure they're edible.

Pour the mixture into the prepared pan. Bake at 350 degrees for 30-35 minutes. 

To tell when they are done, insert a toothpick halfway between the center and an edge.  You want it to come out mostly clean but with some small pieces clinging to the toothpick. This will ensure their fudgyness.  Yes, I make up words.

Let cool for about 30 minutes or so and then pull the tin foil edges up and remove the brownies from the pan.  Place on a cooling wrack and let cool completely before cutting.

Cut and serve with a big glass of milk! So good!

The original recipe was found here. Thank you Brown Eyed Baker!

Below is the recipe with my tweaks:

1/3 cup Dutch-processed cocoa - I also tried this with regular cocoa powder and liked both varieties.
½ cup plus 2 Tablespoons boiling water
2 ounces semisweet chocolate, finely chopped
4 tablespoons (½ stick) unsalted butter, melted
½ cup plus 2 Tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2½ cups sugar
1¾ cups all-purpose flour
¾ teaspoon salt
1 bag of Reese's Peanut Butter Cup Mini's
Put your oven rack to lowest position and heat oven to 350 degrees. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

Whisk cocoa and boiling water together in a large bowl until smooth. Add the shaved semisweet chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. After you add the butter/oil it might look sort of funny, but keep whisking and it ends up looking smooth. Add eggs, yolks, and vanilla and incorporate all the ingredients until smooth. Whisk in sugar and then add flour and salt and mix with rubber spatula until combined. I added Reese's mini peanut butter cups.

Pour the batter into the prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

Use the foil overhang to lift the brownies from the pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into and serve.

Betty Crocker's Chocolate Brownies and Chocolate Buttercream Frosting

I'm sorry to do this to you, really I am.  I didn't mean to put this idea in your head, half way through the day when there's no real chance you can run home and make these.  However, you could make some of these when you get home; so you're welcome. :-)

This recipe calls for the 5 ounces of unsweetened baking chocolate, but I didn't have any.  However, I did have unsweetened Hershey's cocoa and on the back is the equivalent measurements.  Above is the powder and shortening and butter.  Melt this together.

All melted. Remove from the heat and let cool slightly.

In a separate bowl combine the eggs, sugar, vanilla.  Beat on high for 5 minutes.  Now add the chocolate and beat on low until mixed, then add the flour mixture and beat just until blended.

Spread into a 9x9 inch greased pan.

Bake in a 350 degree oven for 40 - 45 minutes. Let cool before frosting, or don't frost.  These are delicious just the way they are. Oh, and I opted out of the walnuts but you don't have to be like me.  You can add them if you want to.  I won't be upset.

I frosted with the Chocolate Buttercream recipe I found in the same Betty Crocker cookbook.  I  frosted them while they were still warm, which is why the frosting looks sort of runny.  I couldn't help it.
This recipe makes nice fudgy brownies, which I personally prefer over the cake like brownies I see sometimes.  It's not too rich, which might be a bad thing because my family plowed through these pretty quickly.

 From the Betty Crocker Cookbook

Brownie:
2/3 C margarine or butter
5 ounces unsweetened baking chocolate, cut into pieces
1 3/4 C sugar
2 tsp vanilla
3 large eggs
1 C all purpose flour
1 C chopped walnuts

Heat the oven to 350. Grease bottom and sides of a square 9x9 inch pan with shortening.  I used cooking spray and it worked just fine.

Melt the margarine or butter and chocolate in a small saucepan over low heat while stirring consistently.  Remove from the heat and let cool slightly.

Beat sugar, eggs, vanilla with a stand (or hand) mixer on high for 5 minutes.  Add the chocolate and beat on low until combined. Add the flour and beat just until mixed. Add the walnuts and stir in by hand.

Pour into the prepared dish and bake for 40-45 minutes or just until they start to pull away from the sides.  Cool completely.  Spread with frosting if desired.

Frosting:

3 C powdered sugar
1/3 C margarine or butter, softened
2 tsp vanilla
3 ounces unsweetened baking chocolate, melted and cooled
2 to 3 Tbsp milk

Mix all the ingredients except milk in a medium bowl.

Stir in the milk until smooth and your desired consistency is reached.

Ina Garten Outrageous Brownies

Yep, just like the name says.  Outrageous.  Very deep dark chocolate flavor, very different from the milk boxed brownie variety.  I did make these twice very close to each other because I made a mistake the first time.  Lets just say they were VERY chocolaty the first time, and I left out the nuts.  The second time I made them (pretty much) exactly as the recipe states.

These have a nice chewy texture, I left the nuts pretty chunky because my husband likes them that way.  I think the next time I make these I'll try to tone down the chocolate a little and use some more milk chocolate in place of the semi-sweet, and try semi-sweet in place of the unsweetened. 

Here's what I did:

Melt a pound of butter over a double boiler.  We're off to a good start already aren't we?

Add some of the semi-sweet chocolate chips (this is where I made the mistake by adding in ALL the chocolate instead of reserving some for later).

Add in the bakers chocolate, cut it up a little so it melts easier.

It's starting to melt now.
Yum!

Getting close now.

Now it's ready, remove it from the heat so it can cool down some.

Now add the eggs, coffee, sugar, and vanilla to a bowl and mix by hand.

there, mixed.

Now add the slightly cooled chocolate to the egg mixture.  Make sure the mixture isn't so hot that it cooks the egg. It needs to be room temperature.

Mix thoroughly by hand.

I didn't take pictures of the flour mixture - but go ahead and mix that into the chocolate mixture also.

Mix the remaining chocolate (Yes, I added more even though it was an entire bag of EXTRA chocolate).  I wanted the chunks, what can I say?  Anyways, mix the chocolate with some flour and then add to the mixture.

Use a jelly roll pan, this makes a lot of brownies.  When I made these the second time I halved the recipe and added nuts.

The pictures above are from the second batch that I added the nuts too.  My hubby took these with him to a training class that he's in.  He shared, he's nice like that.

Here is the recipe: Ina Garten Outrageous Brownies