Brownie Buttons- Recipe

Hey Cats!

Since I’m home for Spring Break this week, I actually have time to blog! I was planning on crafting as well, but then I went to Barnes & Noble & bought myself a couple of books, so crafts aren’t really happening this week. Between the chapters of my British literature & hanging out with my family however, I whipped up some delicious cookies! I wanted to bake something, and we had a brownie mix, so I decided to get creative! Actually, I just Googled, but whatever. I’ve found you can find a recipe for basically everything if you google it. Anyways, I wanted to make cookies out of a brownie mix, so I typed in “brownie mix cookies” on the world’s most convienient website, and took the first recipe I came across. (I’m going to write out the recipe, but here’s the link, just to give credit where credit is due: http://www.cooks.com/rec/view/0,1710,148185-235195,00.html ).
Here’s what you’ll need!
1 box of brownie mix (I used Pillsbury)
1/4 cup of flour
1/4 cup vegetable oil
3 tbsp. water (I used a little less)
2 eggs
1 cup chocolate chips (I used 1/2 cup of chocolate chips & 1/2 cup of Heath Bar bits)

Here’s what you do!
1. Mix everything together, except the chocolate chips, by hand.
2. Stir in the chocolate chips.
3. Drop by VERY VERY SMALL spoonfuls onto a greased cookie sheet.
4. Bake at 350 for 10 minutes!

The reason I suggest making them very small is because
1. The batter goes further. More cookies = more reasons to smile
2. This batter spreads like none other once it’s in the oven. If they’re too big to begin with, all the cookies will run together & make fat, ugly cookies, which is a personal peeve of mine.
3. Smaller cookies are much easier to remove from the pan. These are very fragile too, so the smaller you make them, the easier your life will be.

Also, I HIGHLY advise using Pam on the cookie sheet between each batch. For real, spray that stuff on thick. Scraping burnt-on crap off a cookie sheet is not what you want to be doing when you have a Jane Austen novel waiting for you. Or ever, really.

Here’s what my first batch looked like (Please don’t laugh…I learned from my mistakes.) :

This is why you make them small, or else they turn out looking like cow patties. By the way, I considered naming these creations “Cow Patty Cookies” for about .032 seconds, but then I decided that was disgusting. I may be from East Texas, but that’s just too much. I hope I didn’t ruin this for anyone by saying that….
Here’s what they looked like once I finally figured everything out!

Much better! They’re quite delicious, if I do say so myself. They’re kind of chewy, and they taste pretty much the same as a brownie, they’re just in cookie form. Well, I go back to school on Sunday (I can’t wait for that, by the way), so it might be a while before I blog again. Maybe next time I’ll give a literary analysis of Emma, if I have it finished by then. I would like to state that at this point, I think Emma is a bit of a brat & if I were Harriet, I would be royally cheesed off at her. But Harriet’s stupid. I’ll save this for another day 😉 Until next time!

Recipe- "In Mint Condition" Brownie Bites

Hey Cats!

So, I’m very excited to share this recipe with y’all! It came about when my mom asked me to bake brownies for dinner with some of my extended family. Instead of just making a pan of brownies like your average person, I decided to get a little creative. Also,we had a package of chocolate and mint chips, and I didn’t want to just mix them in the batter, so I melted them & drizzled it on top like ganache! Anyways, I’ll just go ahead & let you try them for yourselves!
Here’s what you’ll need:
1. A boxed brownie mix & all the ingredients needed to make the brownies. I used Pillsbury Chocolate Fudge, but you can use whatever! Or if you’re feeling super domestic, you can make the brownie batter from scratch!

2. One 10-ounce package of chocolate & mint chips. I used Nestle, but I think they might be a seasonal item, so if you’re not making this around Christmas, I think you can get Andes chips, which would probably work just as well!

3. A muffin tin
4. Pam or other non-stick cooking spray. (VERY important)

Here’s what you do:

1. Prepare the brownie mix according to the directions on the box.
2. Distribute evenly (mine was about two huge spoonfuls per hole) in a muffin tin coated VERY WELL in Pam. They stick a little no matter what, but I can’t imagine what would have happened if I didn’t use anything.
3. Bake at 350 for 12-15 minutes.
4. During the last few minutes of baking, melt half of the chocolate & mint chips, according to the directions on the package. For some reason, I expected it to be green since some of the chips were, but…it wasn’t.It was a light brown.

5. Once the brownies are done, go around the edge of each brownie with a knife to make sure they don’t stick. After they are cool, remove them from the muffin tins. You’ll probably have to use the knife again & be very careful so they don’t fall apart!
6. Drizzle each brownie with the chocolate. You can make designs if you have that kind of talent, and if you do, I applaud you. I always stick with the abstract look, it’s easier & perfection is optional :).
7. Enjoy! If you let the chocolate set a little, it turns into a ganache-like consistency and is extra delicious!

I really hope you try these, they’re super easy, but different from your average brownie! I have forbidden myself from going to Hobby Lobby until I finish my current project, so it might be a couple of days until I’m able to post again, but I promise it will be amazing! Until next time!