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My hunt for the perfect brownie is finally over.

These dark chocolate brownies are soft and fudgy, with a crackled top and a little bite around the edge.

And that thick, gooey, coconutty middle…it just gives them a bit of Almond Joy kick that tastes — and smells — fantastic.

I know everyone gets a little choosy — me included — when it comes to “The Perfect Brownie.”

But this particular recipe just does it for me — with or without the coconut.

The brownie has that thin crust on top.

It has the fudginess, the chewiness, those slightly crispy puffed-up edges.

It’s chocolatey AND it has that awesome cocoa flavor.

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Want to eat fudgy chocolate brownies without using a cup of butter and a pound of chocolate? For now, me too.

Spring is only four months away. And I want to re-wear the shorts I wore last summer.

Except I was using the third notch on that belt I also wore last summer. And now I don’t wear a belt.

So…I’m hitting my low(er) fat phase.

HOWEVER — I can’t sacrifice my late-night sugar snack and I have to bake almost every day. So I gave these a try.

It’s from the “The America’s Test Kitchen Healthy Family Cookbook.” I love this book.

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