Oh, my God, these are good. These brownies are fast and decadently delicious. You can ship these babies out, cooked and ready-to-eat or as ready-to-bake components. (That way your recipient can enjoy them hot from his oven.)
The amazing Ashley gave me this recipe, and she's not just phenomenal for brownies. You'd never guess to look at her, but this petite, brilliant fireball can deadlift 225 pounds. She once retrieved a tiny but really important piece of jewelery off the bottom of the cold and fast Comal River with the help of two good girlfriends and toy snorkel mask. Here's her recipe, which she got from her mama, who thinks she probably snipped it from a San Antonio newspaper years ago.
Symphony Brownies
2 boxes Ghirardelli Brownie Mix (Double Chocolate or Chocolate Walnut)
3 extra-large (7ounce) Hersey's Symphony Milk Chocolate Bars...with almonds and toffee if available
Preheat oven to 350 degrees.
Prepare 2 batches of Ghirardelli's Brownie mix as directed on the package, in separate bowls. Spread 1 prepared bowl of mix into a greased 9 X 13 pan. Top batter with candy bars. Pour on the second bowl of brownie mix. Bake for 40 minutes - NO LONGER. Keep a close eye on these so they don't overcook. Cool completely before you slice them. Makes 24 servings.
If you don't know what a deadlift is, just like I didn't, you can be educated on YouTube, Kat 225 deadlift at 96-98 pounds.
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