I have a thing for bar cookies I suppose you could say. They’re so much easier to make, I mean there’s no scooping out dough onto multiple trays; in and out over and over until the batch is done, way too time consuming for me I say. Why not just slap the whole wad into to a pan, chuck it into the oven, cool it, cut it, EAT IT! This is why I love brownies so much.
So far, Hershey’s Best Brownies recipe is the best that I have found for our table at least. But I just can’t leave well enough alone.
I tricked out this batch and took it with us to share while visiting Mr. & Mrs. DF in Prescott Arizona. BIG HIT all the way around.
The original recipe calls for a frosting, but I’m not a fan of pretty much any kind of icing. Hmm, chocolate chips, nuts… why do they have to go into the batter, why not on top and let the chocolate chunks melt into the brownie, making it’s own frosting of sorts? I used Ghiaradelli Bittersweet baking chips, they’re wonderful. For my choice in chopped nuts, I went with Pecans.
How’s about we take that one step farther? Candy Melts®, okay that might be nice too as a festive garnish, let’s try it.
Oh my gravy all over my two scoops rice (that’s OMG! In my world)!
That is A~MAZ~ING!
Try these on your holiday cookie tray this year.