Thursday, January 13, 2011

Chewy Brownies..very rich!

Chewy Brownies

1 2/3 cups sugar

3/4 cup butter, no substitute

2 tablespoon water

2 eggs

2 teaspoon vanilla

1 1/3 cups flour

3/4 cups cocoa

1/2 teaspoon baking powder

1/4 teaspoon salt

chocolate chips to sprinkle on the top(optional)

Heat oven to 375 degrees. Combine sugar, butter, and water. Stir in eggs and vanilla. In a separate bowl, mix together flour, cocoa, baking powder, and salt. Add dry ingredients to sugar mixture. Stir until combined. Pour into a greased 9"x9" pan and cook for 32-38 minutes or until toothpick comes out still slightly gooey at the bottom of the toothpick.

*My secret trick is the smaller pan (9"x9" instead of 13"x9") and to take them out of the oven when the brownies are still a bit gooey on the inside. This makes super moist, super thick brownies!*
Recipe taken from Craftoholics Annonymous

Heath Bar Cake! MMmm!

Heath Bar Cake

Printable Version with Picture

Printable Version

*Serves 8-10

1 cup packed light brown sugar

1/2 cup granulated sugar

2 cups flour

8 tablespoons (1 stick) butter, softened

1 cup buttermilk

1 large egg

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

5-6 (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.

In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.

Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious.

Recipe taken from