Superduper Brownie Recipe
A friend of mine (herself a Brownie) taught us a great recipe for fabulous tasting brownies, which are really easy to make. Here's the secret...
Use the brownie mix you like the best, pour half the batter in your pan, place one layer of Symphony chocolate candy bars of your choice (we like the one with toffee, for a crunchy effect), pour in the other half of the batter on top, and bake as usual. The result is a layer of great tasting chocolate in the middle, with a fabulous soft - yet crunchy - texture. We have no pictures of the brownies, because we eat them so quickly.
Say goodbye to dry brownies, previously solved only with frosting. These are good and gooey, simple to make and really tame the chocolate beastie. Bet you can't eat just one.
mmm sounds very sweet
These brownies sound more then delicious!
And your play on words was very clever......friend also being a brownie herself:)
When your Dad was a kid, he liked the following recipe and it is from Betty Crocker's Cooky book. They are called Fudge Meltaways.
1/2 cup butter, 1 sq unsweetened chocolate, 1/4 cup grandulated sugar, 1 tsp vanilla, 1 egg beaten, 2 cups graham cracker crumbs, 1 cup coconut ( none of my kids liked coconut when they were growing up so I did not use this) 1/2 cup chopped nuts ( again, I omitted these) 1/4 cup butter, 1 tbsp milk or cream, 2 cups confectioners sugar, 1 tsp vanilla, 1 1/2 unsweetened chocolate.
Directions: melt 1/2 cup butter and 1 sq chocolate in a sauce pan. Blend grandulated sugar, 1 tsp vanilla, egg, crumbs into butter- chocolate mixture. Mix well and press into ungreased pan. 111/2X71/2X11/2 pan or a pan 9X9X13/4. Refrigerate. Whenb I made this I doubled all incredients so that this layer was thicker.
Mix 1/4 cup butter,milk, confectioners sugar and 1 tsp vanilla and spread over crumb mixture. Chill. Here I did this layer times 3 as everyone liked its thickness better.
Last melt 11/2 sq chocolate and spread evenly over chilled filling. Herre I did times 2 or 3 as the dark unsweetened chocolate balances thje otrher filling sweetness. Chill again but cut the chocolate before it totally cools at it has a desire to not cut but crack when it is too cold. Cut into squares. Depending on how large the squares you get what ever number you deside on.
Loved the photo of you and your Mom in the kitchen. We miss you! You are getting quite grown up! Love the apron:)
Holly --- what are you holding? Is that an offering to the swine Gods in an attempt to stem off the Swine Flu?? Where can i get one?!?!
These sound delicious! Could you use any candy? We are big fans of Reece's Peanut Butter Cups.
I have made the Meltaways recently and they are sugary-delicious.