Tuesday, August 11, 2009

12 days of Brownies <3

Everyone Loves Brownies

Toward the end of every summer I begin to dread returning to school. Especially this year in the sense that I have faced some rather unfortuante roommmate issues, much beyond my control. In the awful feeling that school is ready to resume I begin to think of the next time I will be home, CHRISTMAS ! Which just happens to be my FAVORITE time of year ! Aside from that wonderful feeling in the fall when the trees are impecable and the apple pie, strusel and cobbler fills the air........
Treats of all kinds just tend to consume me.......
And sharing some of my favorite recipes with fellow bloggers is super fun ! So due to the onsetting of the dreaded school feeling I have prepared a fun Christmas/Summer twist !
I LOVE the 12 days of Christmas.......... So instead because it is August and I'm just feeling very Christmasy*** I have decided to share with you

The 12 days of Brownies !!!!

1. because everyone LOVES brownies
2. because everyone deserves to indulge in sinful treats once in a while.
3. WHo doesn't LOVE to bake !

Brownie Batch Number One

Chunky Path Brownies

Chunky Path Brownies


  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter
  • 1 cup water
  • 1/3 cup unsweetened cocoa powder
  • 2 eggs
  • 1/2 cup buttermilk
  • 1-1/2 teaspoons vanilla
  • 3 cups tiny marshmallows
  • Chocolate Topper or Chocolate-Peanut Topper


1. Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil, extending the foil up over the edges of the pan. Grease foil; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

2. In a medium saucepan, combine butter, the water, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove pan from heat. Add the chocolate mixture to the flour mixture; beat with an electric mixer on medium speed until combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute more (batter will be thin). Pour batter into prepared pan.

3. Bake in the preheated oven about 25 minutes or until a toothpick inserted in the center comes out clean.

4. Sprinkle marshmallows over hot brownies. Top with Chocolate Topper or Chocolate-Peanut Topper. Cool in pan on a wire rack.

5. To serve, remove brownies from pan by lifting foil. Place on cutting board; cut into bars. Makes 48 brownies.

Chocolate Topper: In a medium saucepan, combine one 12-ounce package semisweet chocolate pieces, 1/2 cup whipping cream, and 1/4 cup butter. Cook and stir over medium-low heat until melted. Drizzle over brownies.

Chocolate-Peanut Topper: In a medium saucepan, combine 1-1/3 cups semisweet chocolate pieces, 1 cup creamy peanut butter, and 3 tablespoons butter. Cook and stir over medium-low heat until mixture is smooth. Drizzle over brownies. Sprinkle with 1 cup chopped dry roasted peanuts.

TO STORE: Place brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.