Saturday, January 21, 2012


Following a fabulous Sushi date last Saturday night I wanted something sweet, just a little bit of chocolate or ice cream. Walking home we stopped in to a little convenience store, and we were going to buy some type of chocolate bar, kit kat or coffee crisp or something. Well, we didn't have any change on us, and they wanted us to spend $5 to use the Interac. So we walked away, and I thought, that's okay, I don't really need something sweet. Fast forward to about an hour later, the craving has not gone away, so I decide to whip up a batch of brownies. This is a pretty simple recipe, nothing fancy, no icing or anything. But they hit the spot. Someday I'll make and post the brownies with the Caramilk bars in decadent!

This recipe comes from a great little cookbook I have called Clueless in the Kitchen. This is actually my second copy as the first one went up in the Great Kitchen Fire of '03.

Antidepressant Brownies
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 2/3 cup oil
-1/2 cup boiling water
- 2 cups sugar
- 2 eggs
- 1 1/3 cup flour
- 1 tsp vanilla
- 1 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350F and grease a 9 x 13 inch baking pan.

In large bowl or stand mixer, stir together the cocoa and baking soda. Blend in 1/3 cup of the oil, and mix until smooth. Pour in the boiling water, stirring until the mixture thickens. Stir in the rest of the oil, sugar, and eggs. Mix until smooth.

Add the flour and vanilla. Blend completely until there are no lumps.

Mix in nuts (if using) and pour into greased baking pan. Spread the batter evenly. Bake at 350F for 35-40 minutes, until just set in the middle. Be careful not to overcook.

Let cool and cut into squares. I would only cut the ones you are going to eat right away. I cut them all into squares and portioned them out for the lunches for the week, and they dried out by the end. Oh, and always eat one that's still super warm!

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