My Brownie Baking Disaster and How I Redeemed Myself

by Kori Puckett

One day while I was going through one of my sugar cravings, I decided to try my hand at baking brownies. It turned into a baking disaster.

At first I thought it was because I was baking it too slowly. But soon I discovered that what I had essentially was mushy chocolate mix that was too oily to even bake properly. Nothing could save it, so it was quickly tossed out.

Not to be discouraged, I tried my hand at making Praline Brownies.

Melt the chocolate squares and butter together. Mix lightly beaten eggs with the sugar, flour, vanilla extract and a pinch of salt. Add the melted chocolate mixture. Spread in a 13 x 9 x 2 inch pan. Combine the 3 tablespoons of the melted butter, the brown sugar and pecans. Sprinkle evenly over the batter.

Bake for 25 to 30 minutes in a 350 degree oven. Do not overcook. Brownies should be creamy in the center.

The only thing I did differently was take out the pecans for the topping and sprinkle chocolate chips on top of the melted butter and brown sugar instead. I prefer not to have nuts in or on my desserts (with rare exceptions, like macadamia nut cookies- - yummy).

These brownies turned out better, so I figure I've redeemed myself for the previous brownie baking bust.

This article provided by Kori Puckett, publisher of 300+  delicious, old fashioned, homemade dessert recipes at  http://www.VintageSweetTreats.com.