Wednesday, September 2, 2009

So Good Brownies

A visit to my doctor turned into the discovery of the yummiest homemade brownies ever. Two weeks ago I got sick and ended up in the doctor's office. I picked up the August 2009 issue of Southern Living in the waiting area, flipped through the magazine and found this brownie recipe. I'm embarassed to admit that I quietly ripped out the page right before I was called into the doctor's office. Yes, I know I shouldn't mutilate the public magazines, but when I see a good recipe I get desperate.

I finally got around to baking these brownies this weekend and, um, wow... they are good! I've been baking since I was in elementary school and I'm embarassed to admit that I just stopped using boxed brownie mix last year. But these... oh man... no more shortcuts ever again. I promise they are easy! I've also made them with toasted almonds and toffee bits... even yummier! Here's the recipe:

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  1. LOL! Nice to read I'm not the only one who has been weak and given in to reciping ripping. :)

    Hey, nothing wrong with boxed brownie mixes. I'll be honest while I've made several really good recipes for homemade brownies, they've never blown me away enough to totally give up the box. Could this be the one? Guess I'll need to try it out!

    Btw, thanks for visiting my blog and commenting!

  2. I was a big fan of the Duncan Hines Dark Fudge brownies until I tried this recipe. I've added toasted nuts and toffee pieces and they've been delicious every way. I've given them as gifts and people fight over them. I love that these only take about 10 minutes to get ready for the oven. They made me give up the box!

  3. Okay Keeley,

    I'll have to give these a try. I admit, I'm a fan of the red boxed brownie but only because I haven't found one that has wowed me.

    Thanks for the link!

  4. Oh wait! I just clicked on the link and saw that this recipe is adapted from the Baker's recipe which everyone (but me) loves. ha ha!

    The difference is that your recipe uses 1 1/2 cups white sugar and 1/2 cup brown and a pinch of salt, while the Baker's recipe is 2 cups white sugar and no salt.

    I blogged about the Baker's recipe here:



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