Friday, August 9, 2013

Brownies (When You Have to Bake)

am  that mom who always was eager to bake for school functions and family events. Or, at least I was that mom before I developed chronic pain. Now, when I've promised to make something and some part of me hurts, I'll  doctor up a mix to make my addictive Peanut Butter Cup Brownies.

They are so well-received, I wonder why I used to go to all the fuss of making scratch brownies.

Ghirardelli is THE mix to doctor up,
      The key is to use a very high quality mix: I will only use the Ghiradelli brand. It comes in both Dark Chocolate and Double Chocolate versions. The mix costs a bit more than the usual brands, but it has no "packaged mix" taste,  fewer additives  and no hydrogenated fats.  
      Prep is 10 minutes or less, and the brownies freeze fantastically well.

1 box Ghiradelli's  Brownie mix
1/3 cup oil
1/4 cup water
1 egg
About five Reese's peanut butter cups (substitute York Peppermint Patties or Rolos chocolate-filled caramels.)


  1. Preheat oven to 325 degrees
  2.  Spray 8x8 inch pan with cooking spray, add a lining of parchment paper cut to fit bottom of pan if desired. Unwrap and chop candy into large pieces.
  3. Mix brownie mix according to package directions.
  4. Spread about 1/2 of batter in pan. Add layer of candy over top, spreading evenly. Next, spread remaining brownie batter evenly over top.
  5. Bake at minimum time specified; Do NOT overbake; brownies will look underdone when ready.
  6. Remove from oven, cool pan on rack. Brownies can be sprinkled with a little confectioner's sugar for a more finished look. Cool for several hours; then cut.

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