Brownies!!

Brownies!!!!

This week I made a pan of brownies. I think there is still one left, because my husband and I are both leaving it for each other.

I do cake brownies, as compared to fudge brownies. For one thing, Norbert and I both prefer them; they are quicker to make; and they have less fat from using cocoa powder instead of melted chocolate.

Brownies are best eaten plain, in my opinion. I have never cared for frosting on them, it is not necessary.

However, if one feels the need, one can put a brownie in a bowl, top it with ice cream, chocolate syrup and whipped cream. Not bad!

Also good is a brownie trifle. Crumble up a pan of brownies. In a bowl (usually clear glass so you can see and admire all the levels), layer brownie crumbs, chocolate pudding and whipped cream. Repeat. Then dive in. I usually want to just attack this face first. If there is any left over, it is even better the next day when it has had a chance to all sink in together.

I must admit I have had neither of these in recent years but am beginning to think there must be a way I can work them into my diet.....

Another option is to make a brownie ice cream cake. Make two 8-inch pans of brownies. Layer ice cream between the two “cake” layers. The only time I tried this, the second pan of brownies did not want to come out of the pan nicely, so I made it a crumbled brownie topping. Not as classy looking but still tasted good!

Here’s my recipe: (As usual, not original and no idea where it came from)

Cake Brownies

1 cup butter or margarine, softened

1 cup sugar

4 eggs

1 TBS vanilla extract

1 cup flour

1 tsp baking powder

¼ tsp salt

6 TBS cocoa powder

Grease and flour a 9x13 pan. Heat oven to 350°F.

In a mixing bowl, combine butter and sugar; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.

In another bowl, combine the dry ingredients. Add to first mixture, stirring only until blended. Spread in prepared pan. Bake for 20-25 minutes. Cool in pan on a wire rack.