If you’ve been following my blog with any regularity, you’ll know that we just love our Brownies here In The Middle Of The Desert.
Rocky Road Brownies
Fudge Brownies topped with chopped Macadamia Nuts and a Chocolate Swirl
Chocolate Covered Strawberries Brownies
Salted Caramel topped Brownies
I put the Chocolate Chips and Nuts on the outside of my Brownies before I bake them and then do a swirl on top of Vanilla Candy Melts once they’ve cooled
I’ve made so many different kinds, flavors, add-ins and so on and so on.
Recently I found this recipe …
… on a social media site, I can’t remember which one, but they looked pretty dang good.
My go-to recipe for Brownies has been from Hershey’s, I mean come on, who knows chocolate in America better than Hershey’s… by the way, have you ever been to Hershey Pennsylvania? The entire town smells like chocolate, the light posts have Hershey Kiss shaped shades and geez, it’s just a super neat place.
But I digress, back to the topic of Brownies.
I took Aimee’s recipe and made it my own by adding a half teaspoon of Espresso Powder to pump up the chocolate volume and a half cup of chopped Macadamia Nuts. I think though next time, a full cup of Nuts would be better.
Look at THAT!!!
Man oh man oh man OH MAN!! Them’s some good Brownies, let me tell you buddy. My husband, who doesn’t comment on food too often, has exclaimed with each and every bite “… these are just the best Brownies you’ve ever made, really!”
They are quite rich and decadent, I gotta tell ya, so I cut this 9 by 9 inch block-o-goodness into 16 pieces.
This is from batch #2 made with chopped Pecans, topped with Mint Cookie Crunch Ice cream, YUM!!
AND they are over the top delicious with a scoop of Ice Cream on top!
Brownie, Ice Cream and then warmed Blueberry Preserves over the top
OR take it one more step with the Brownie, Ice Cream and then your favorite Preserve, warmed and drizzled artfully all over.
Mahalo, thank you Aimee, for sharing this fabulous recipe with all of us.