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Hi.

Welcome to GraceLyn Square. I document adventures in travel, food, books and art. Thanks for showing up ~ have a nice stay!

Chocolate Brownies

Chocolate Brownies

I have a very extensive recipe collection and have searched for a very long time for fudge-like brownies, as opposed to cake-like brownies, that I can make from scratch and still love as much as the boxed brownies my Momma is famous for (plus, I like to know exactly what ingredients make my food delicious). I made this recipe yesterday, in Krista’s Test Kitchen ~ I’ll admit I used a tad too much caramel, but otherwise they are quite delicious. ~ Enjoy on this snowy Missouri day with a cup of your favorite Joe.

Ingredients

1 1/4 Cup Flour

1/4 Cup Cocoa

1 tsp Baking Powder

1/2 tsp Salt

3 Eggs

2 Cups Sugar

3/4 Cup Butter, Melted

1 tsp Vanilla

Caramel Topping*

FIRST Stir together flour, cocoa, baking powder, and salt; mix well and set aside.

SECOND In a large bowl, combine eggs, sugar, butter and vanilla; mix well with a wooden spoon

THIRD Stir dry ingredients into egg mixture; mix well (I used my wooden spoon instead of a mixer)

FOURTH Spread batter evenly in a 13 x 9” pan (if you like thicker brownies, just a little smaller pan)

FIFTH Pour caramel topping in an S over batter; use as much or less as you like. I never measure my caramel, but I must admit I did go a little overboard on the caramel; my guess is to use 1/2 cup or less.

SIXTH Cut caramel into batter using a butter knife, until swirled through

SEVENTH Bake at 350 F for about 25 minutes ~ Do NOT OVER-BAKE

Brownies are ready when edges are just set and center is still soft.

Let cool and serve

*I use Caramel Topping like you would buy for ice cream; however, I encourage you to be creative…next time I’m going to use the Fudge Topping instead, or maybe both.

Recipe courtesy of Krista’s personal recipe collection

Photo by Alisa Anton on Unsplash

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