Saturday, September 4, 2010

"Whatever Floats Your Boat" Brownies

Brownies have a special place in my heart. How can something so quick and easy to make be so delectably delicious? The rich, fudgey, and oh-so-chocolaty squares of yumminess are hard to resist. These are no exception.

Would you like one?

Or maybe two?

These brownies are great because there is a ton of room for variety and creativity. The recipe suggests adding things such as chocolate chips (semisweet, white, butterscotch, peanut butter), raisins, chopped maraschino cherries (they would be like chocolate covered cherries!), chopped nuts, M&Ms, Reese's pieces, miniature marshmallows, or whatever else you can dream up! ( I used semisweet chips and chopped pecans...delish!)

"Whatever Floats Your Boat" Brownies

Adapted from
Serves 16

1/2 cup butter, melted
1/2 cup unsweetened cocoa
1 cup sugar (or honey sucanat)
2 eggs
2 teaspoons vanilla
1/2 cup flour (or 2 1/2 oz. Soft White wheat flour)
1/4 teaspoon salt
2 cups of "whatever floats your boat" (options include: chocolate chips (semisweet, white, butterscotch, peanut butter), raisins, chopped maraschino cherries, chopped nuts, M&M's, Reese's pieces, miniature marshmallows, etc.)


Preheat your oven to 350ºF.

Grease (or line with foil) an 8-in. pan.

Combine melted butter and cocoa in a medium bowl. Stir until the cocoa dissolves.

Add sugar and blend well. Add eggs one at a time, stirring after each addition, until well mixed.

Stir in the flour, salt, and vanilla until flour is incorporated, (do not overmix).

Fold in "whatever floats your boat"!

Pour into pan and spread evenly. Bake for about 25 min.

Do not overbake your brownies or they will be dry. A toothpick inserted should come out with moist crumbs clinging to it, not clean.

Allow to fully cool before cutting into squares.

(You can easily double this recipe by baking in a 9X13 pan and adding 5 min. to the bake time). Enjoy!

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