I'm blogging a recipe. Again. Like I think I'm some sort of food blogger. Except food bloggers take better pictures. Oh well.
But ok, seriously. I'm a little bit proud of this. It's not just some recipe I found. Well, I did find the recipe. In a cookbook I've had since I was 18 and is always useful. The other night, hanging out with KammahPants and someone said brownies, so I made brownies. From scratch. Which I've never done before, because honestly, a box of brownies is so easy! But I didn't have a box of brownies. I did have a ridiculous amount of flour* and some sugar though. And cocoa. That's important too. Anyway, I made the brownies and they were... ok. Not bad at all, but not really all that great. Certainly not chocolatey enough for me. So I thought and thought and thought and thought and thought** about what to do to make them better. I tweaked the recipe, tested it, then doubled it, stuffed it in some mason jars that I decorated, and TA-DA! Christmas crafts!
So, Reindeer Brownies (Adapted from the "Where's Mom now that I need her" cookbook)
1/2 cup (1 stick) butter or margarine
1 cup brown sugar
3/4 cup flour
1/4 cup cocoa
1/2 cup chocolate chips (I used milk the first time, and a mix of semi-sweet & white when I made the jars)
Melt butter. Mix in sugar. Add eggs one at a time, beating well. Mix flour & cocoa together and add slowly to the sugary butter mix. It won't be super stiff but that's ok. It's good. Trust me. Fold in the chips. Put it all in a greased & floured 8x8 pn. Bake at 350 for 25-30 minutes.
Here's the beauty of it--these brownies hardly have edges. The edge pieces are almost as soft as the center. The edges are cake-like. The center is fudgy and you could easily eat the whole pan before it cools. Just warning you.
*My husband went on a bread-making bender when we inherited a bread machine. Yay! But now we have all purpose, self rising, whole wheat & two different kinds of bread flour. That's a lotta flour!
**Ouch! (Shiloh, he didn't think that hard)