Brownies!

Made For a Chocoholic

Keeping my word, I have promised to share some recipes via this newsletter.

What's that, you say? Is it a rock ledge, or a mud puddle solidified...or could it be....chocolate heaven??? Yes, that is what it is, children. Gather round. A cheap and versatile homemade brownie on bottom, a fudgy chocolate ganache style frosting on top. You may never buy another boxed brownie mix in your LIFE. This one was baked in a 10 inch cast iron skillet.

I am working on creating a good, solid bunch of standard make it tonight in your very own kitchen or around the campfire recipes that are easy, and require just basic kitchen staples and simple know how. Nothing fancy. We often cook for potlucks and for friends and family en masse here and there and everywhere, and we adapt our recipes to indoor or outdoor cooking in many cases.

I like recipes that can stand the test of time, and the various conditions we find ourselves in when contemplating dinner (or dessert) time. People often ask for the recipes. I am not the least bit stingy about sharing them, but I never have them written down anywhere. These days, I am making something and writing it down as I go.

If you hang out here long, you might add to your repertoire of things you know how to make at home. You will eat out less, I promise. Real food. Ok, not all health food, but real food, anyway. And you will have something to take to the next potluck. If it makes it out the door.

Here is the recipe for a 10 inch skillet of brownies, frosted. If you would like to make an 8 × 8 or 9 × 9 pan, cut the recipe in half. The full frosting recipe is 2 cups, also twice what you would need for the smaller sized pan. Suit yourself, and adapt the amount to what works for you.

The brownie mix can be made ahead, dry ingredients only, and stored in Mason jars or vacuum sealed. Add egg(s), vegetable oil, and vanilla to dry ingredients when ready to bake. Be advised: these are brownies, deluxe, not diet brownies.

Fudgy frosted skillet brownies

2 cups sugar

1 cup all purpose flour

2/3 cup cocoa powder

1/2 tsp salt

1/2 tsp baking powder

4 eggs

1 cup vegetable oil

2 tsp real vanilla extract 

Preheat oven to 350 degrees. Mix all dry ingredients in a large bowl. Add eggs, oil, and vanilla extract and mix well. Pour into greased 10 inch cast iron skillet. Bake 25-30 minutes, or until center springs back lightly. Allow to cool.

And to gild the lily:

The best chocolate frosting ever, anywhere, hands down

1/2 cup (1 stick) real butter

2/3 cup cocoa powder

3 cups powdered sugar

1/3 cup heavy cream

1 tsp real vanilla extract

Over low heat, melt butter. Add cocoa in small batches, stirring constantly to combine. Alternately add powdered sugar and cream, beating with whisk to a smooth spreading consistency. Add a bit more milk, if needed, to allow the warm frosting to be melty and smooth enough to be poured on top of the pan of cooked brownies. Allow to cool, slice, and serve. Makes 2 cups of frosting and a pan of brownies that might be hard to share.

I was in such a hurry to get these ready for the one year Desert Amateur Radio Club anniversary party that I left a few powdered sugar asteroids in the frosting. No one noticed as they gobbled ‘em up. Baked in the outdoor oven, of course, to keep the house cool.

Y'all make yourselves a pan of these beauties. You need something to go with that coffee from my last post. You will not regret it!

Best brownies to ya,

Brenda Cordray

“The Desert Rose”

https://www.buymeacoffee.com/TheDesertRose