(teapot by Gary Rith)
Paul is coming over for a bit Friday evening, so I make the guac and the hummus and the DEADLY GOOEY brownines. It is my mom's recipe, which I grew up with and she wrote me the recipe card around...1987? I have made a couple of changes....this batch was especially gooey and fudgy and perfect. I do NOT understand the weirdos who like tough and crisp brownie edges...so much that you can get pans that make only edges, yuck! Soft and gooey please....recipe follows.....
Gary's mom's adapted brownie recipe
preheat to 350
melt in large bowl 8 oz margerine with (my addition for that extra rich aspect!) 2 TBS oil and stir in 6 TBS extra dark baking cocoa powder
stir in 2 eggs, then beat in one cup sugar
stir in 2/3 cup flour
1/2 teas baking powder
dash of salt
then add 1 teas vanilla and 1/2 cup nuts, stir well, pour into greased 8 x 8 baking pan
bake about 25 minutes...it should done...not like fudge or pudding in the middle, but not overcooked and crisp either!
You can throw on some chocolate chips on top when it comes out, then let it cool at least 2 hours before cutting.
Smearing peanut butter on there when you want to eat one is OPTIONAL.
OH GOSH that is tasty....
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7 comments:
If I ate chocolate this would be a big yes! Proge hasstrong feelings on this...."If I want cake, I'll eat cake.....crispy brownies are like chocolate graham crackers."
Once in a great while I make brownie cake. Simply soft, chewy-gooey thin brownies layered with frosting. Vanilla cream cheese, peanut butter, almond butter, raspberry jam....endless variations there.
Like the elephant teapot!
MMMMmmmmmMMMMMm!!! Loves gooey and chewy noms!
oh dear .. mouth is watering .. gooey is the BEST!
i am with you on the gooey brownies... everyone else can eat the edges, give me the MIDDLE!
I often cut the edges off because they get too burnt.
Who waits 2 hours before eating the freshly baked brownies??!
Yes to gooey brownies! Yes to elephant teapots too! Both look fabooooooooooo!
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