Manly Brownies for the Ultimate Chocolate Lover

This recipe was found during our Sunday recipe search for new dinner ideas- Only I happened to wander through the chocolate and dessert section of one of my favorite cookbooks-The Ultimate Southern Living Cookbook( C.1999)
These are simple and quick, yet chewy, chocolately, rich and delicious! Cathie in my office referred to them as manly as they are not light, yet heavy and substantial- and hearty enough for even her dads taste. Of course I had to share, so during my lunch hour made deliveries to a few friends, and brought tasters to the office.
They come together so quick, so are a must if you need a quick dessert for unexpected company or bbq and require just a few basic ingredients.
Enjoy!

Ingredients

• 1 c. Semi-Sweet Chocolate Chips
• 1/2 c. Peanut Butter ( Smooth or Chunky)
• 1 can sweetened condensed milk
• 2 c. crushed chocolate Graham Cracker crumbs
• 1/2 c. Pecans or Walnuts ( Optional) I did not use this time - mainly because I forgot them at the store.

Directions
Combine first 3 ingredients in saucepan, cooking over medium heat, stirring constantly until morsels and peanut butter melt.
Remove from heat, stir in pecans and chocolate crumbs. ( Batter will be very thick).
Pour batter into a heavily greased 8-inch square pan. Bake at 350 degrees for approximately 24 minutes.
Cool in pan. Cut into 2 in squares

If you must know...
Calories: 256 . Fat 14.4 Cholesterol 8 g Sodium 114g

Getting Started in the Cakes

Recently I've been inspired by a few people and even competition shows on tv to learn Cake Decorating; and lucky for me a class begins on Thursday in Santa Cruz. I've purchased cake pans, frosting bags and tips, angled spatulas, icing coloring, a cake carrier and cake stand...
So whats next...


Wilton's Discover Cake Decorating – Course 1
My first class is Thursday 1/14/10; Stay tuned for an update and pics of the beginning cake

One-Bowl Chocolate Cake

from Sky High ~makes two 8 or 9-inch layers

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable or canola oil
• 1 cup water
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten

Preheat oven to 350 degrees.

Butter two 8 or 9-inch pans. Line the bottoms with parchment or waxed paper, butter the paper. Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl. Use a wire whisk to blend the dry ingredients thoroughly.
Add the oil and 1/2 cup of the water to the dry ingredients. Add another 1/2 cup water, eggs and the vanilla; again whisk until smooth. Divide the batter between the two prepared pans.
Bake the cake layers for 18 to 20 minutes, or until a cake tester or toothpick inserted into the center comes out clean. Allow to cool for 10 minutes; then invert onto cooling rack. Remove the paper liners and let cool completely at least 1 hour before frosting.



Instant Fudge Frosting

from Sky High

• 6 ounces unsweetened chocolate, melted and cooled
• 4 1/2 cups powdered sugar
• 3 sticks (12 oz.) unsalted butter, room temp.
• 6 tablespoons half-n-half
• 1 tablespoon vanilla extract

Place all the ingredients in a food processor and pulse to incorporate. Process until frosting is smooth.
~Makes 5 cups (I halved this recipe for a 9-inch 2 layer cake).

NOTE: A large food processor is the best piece of equipment to use for this frosting recipe. It whips up a perfect fudge frosting and there is no need for a boiled syrup.