January 4, 2011

I have a Confession

Most of us have a secret, or in my case secret(s).  I want to start off by saying this before you judge me...I don't always bake from scratch. I told you not to judge!  Here is the thing, I love to bake and cook, but there are days when I barely have time to put on my shoes, let alone whip up a double-layer chocolate fudge triple-chunk brownie from scratch.  Now I know you are on the edge of your seat waiting for the big daddy confession right?!  Well here it is in all it's glory: I think Brownies are better from the box.

I know what you are thinking. "How is this lover of all things cupcakes and crostini, this smitten in the kitchen gal, a culinary junkie with a picky palate eating brownies from the box...and by request?!
Answer: They are beyond simple to make (my 3 year old can make them by himself), they are fast, and they are delicious and moist.

Now for the good stuff...Chocolate! My Second confession: I have to have at least one piece of chocolaty goodness per day.  I truly can't function normally until I get my Chocolate fix, I told you I was a food junkie.  I will remind you again, please don't judge me! Haha.  Alright, now there is the occasion when I do make brownies from scratch, and when I do, I use this recipe from Paula Deen.  It is Delicious and easy, I hope you enjoy!

Hello there little ooey, gooey, chewy one.

Maggie's Decadent Brownies
• 4 ounces unsweetened chocolate
• 1 cup (2 sticks) unsalted butter
• 4 large eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour, sifted
• 4 ounces (4 squares) unsweetened chocolate
• 1 cup (2 sticks) butter, softened
• 1/2 cup pasteurized egg substitute (recommended: Egg Beaters)
• 1 teaspoon vanilla extract
• 1 (1-pound) box confectioners' sugar, sifted
• 4 cups mini marshmallows
Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid

*** On a side note: If you are like me and making Brownies from the box, just make the frosting from the above recipe and put it on your brownies when they are warm and fresh from the oven.  It is seriously heaven on a plate, and no one will be able to tell they weren't made from scratch. ***


Brooklyn said...

Definetly making this next week in the new kitchen! Love chocolate, brownies, and Paula Dean!

Brooke and Brett Martin said...

I 100% agree Britt! Brownies from the box beat any kind of brownie. And I don't feel that way about many recipes either! ;)
Love your darling blog.