dense moist chewy brownie

I made these brownies for our new years eve party and they were delicious! Moist and dense, these mouthwatering brownies were perfect for both the kids and the adults. The chocolate chips melted into the brownies creating an intense rich chocolatey flavor.

Dense Moist Chewy Brownie

special materials:

• medium saucepan (use this instead of a bowl to make the batter)


• stove top (to melt butter and chocolate and butter)

Ingredients:

• 1/2 cup unsalted butter cut into pieces


• 4oz unsweetened chocolate chopped into small peices (so it can melt quicker)


• 1 1/4 cups granulated sugar


• 2 large eggs


• 1tsp vanilla extract


• 1/2 cup flour


• 1/8 tsp salt


• 1 cup semisweet chocolate chips (can be more, less, nuts, mixed, etc)

How to make:

1. preheat oven to 350 F


2. line a 9 in circular cake pan (or 8 in square pan) with aluminum foil (or just use an aluminum pan as I did) and grease bottom and sides with nonstick spray/butter


3. melt butter and unsweetened chocolate in the saucepan over low heat, stirring to make sure it doesn't stick


4. once smooth and melted, remove from heat and add sugar (good time for tasting the batter right now...)


5. add eggs one at a time stirring until thoroughly added, then stir in the vanilla


6. stir in the flour and salt


7. beat vigorously for 30 seconds (no idea why or whether its necesary, but i just went with it)


8. scrape into prepared pan and bake for 30 minutes until the center is just set


9. enjoy :))

recipe found at:

http://smells-like-home.com/2010/07/chewy-dense-brownies/

saltine candy

This is the absolute most delicious thing in the world. No joke, nothing beats it. And amazingly, it's made with saltine crackers--with chocolate of all things! But seriously- the only thing wrong with these is that you can't stop eating them! Saltine Candy special materials:

• small saucepan


• stove


• refridgerator

ingredients:

• 1 to 1 1/2 sleeves saltines


• 1 stick butter


• 1 cup packed brown sugar


• 2 cups chocolate chips (I substituted 1/4 a cup for white chocolate chips to make it more interesting and it was good)

how to make:

1. preheat oven to 350


2. line a cookie sheet with aluminum foil and spray with a non-stick spray


3. arange crackers in a single layer filling in all spaces


4. place butter and sugar in the saucepan over medium high heat, stir while the butter melts


5. bring to a rolling boil


6. carefully pour over the sheet with the crackers, don't worry about missing a few spots- it spreads in the oven


7. bake for 5 minutes until the toffee is bubbling all over


8. remove pan and allow to cool for 1 minute


9. sprinkle chocolate chips over the top and let them sit and melt for a bit. Then spread them over the sheet with a knife or spatula (or fingers- mmm tasty!)


10. sprinkle on anything else you would like to add. if not, then


11. refridgerate for around 30 mins. once set, take out and break into uneven peices and enjoy!