I'm pulling out an oldie but a goodie this morning, from the depths of my worn and tattered cookbook, and I'll tell you why. My household has been fighting off an evil stomach bug which seems to now be morphing into a dreadful cold and/or ear infection, depending on which household member we're talking about. Food has been the farthest thing from my mind for the last several days, and my kitchen has collected a good bit of dust as a result.
However, I know that you people are still hungry out there! I certainly don't want your sweet tooth to go unsatisfied! And trust me, if I could manage to, I would positively make some of these brownies right now and scarf them down.
Mmm, drizzle topped brownies. I can't quite recall what magazine my mother cut this recipe out of when I was a child, but my mother wasn't much for baking adventures. Where I try 15 different chocolate chip cookie recipes, she has only ever baked one, so the fact that she even cut the recipe out at all was kind of a big deal. She put it at the back of the little green metal box that she used to hold her recipe cards, and promptly forgot about it.
My dad was the first one to make these brownies, actually. He skipped the glaze, because my dad was the kind of baker improvised in the kitchen rather than baking a recipe as written, and added more chocolate chips than were called for, because you just can't go wrong with chocolate chips. They were delicious, and best of all, they were quick and easy to make. Enjoy, just make sure you've got a tall glass of milk handy!
Drizzle Topped Brownies
1 1/4 cup buttermilk baking mix (I've always used Jiffy Baking Mix)
1 cup sugar
1/2 cup Dutch cocoa powder (natural works too, just not quite as rich)
1/2 cup melted butter
1 tsp vanilla extract
1 1/2 cups chocolate chips of your choosing - white, milk, semisweet, dark, whatever you like
1/2 cup 10x sugar
1 tsp water
1/2 tsp vanilla
1. Heat oven to 350 degrees. Grease an 8x8 or 9x9 pan, or make a foil sling, if you want to cut and wrap your brownies individually, and grease it well.
2. In a medium bowl, mix baking mix, sugar, and cocoa well. Add melted butter, eggs and vanilla, mixing well. Stir in chocolate chips gently.
3. Spread batter in pan. Bake 22-28 minutes, checking with a toothpick inserted in the center to make sure they are done. Toothpick should come out mostly clean with a moist crumb two attached. Cool brownies completely.
4. Mix glaze ingredients and pour into a Ziploc baggie. Cut small (and I do mean small) hole in the corner of the bag and drizzle the glaze over the cooled brownies. Cut into bars and enjoy.
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