At any rate, first I wanted to revisit a childhood classic with my cousin** Sally's butterscotch brownies. These would make their way to big family campground picnics, and I liked them so much that I requested the recipe when I was probably 14-15 years old. These are so easy to throw together, and give you a bit of a different take on the usual brownie fare. They sort of remind me of a mash-up of chocolate chip cookie flavour with traditional chewy brownie texture... definitely delicious.
|**Being a genetic counsellor, my "party trick" is to teach people how they're actually related to their "cousins". To be absolutely precise, Sally is my first-cousin-once-removed-in-law (that is, the wife of my father's first cousin). Most people don't understand how the once-removed thing works, and would incorrectly label Sally as my second cousin. This is not the case. I shall refer you to Robin L. Bennett's book, "The Practical Guide to the Genetic Family History". Hubs and I have debated this one to death, and this book was sort of a tie-breaker.|
From Cousin Sally
Makes 24 brownies (or more, depending on how you slice 'em)
- 1 1/2 cups lightly packed brown sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 tsp vanilla
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/2 cup chocolate chips
- Preheat oven to 350ºF.
- Cream brown sugar and butter together thoroughly; beat in eggs and vanilla until light and fluffy.
- Add flour and salt, folding just to combine; stir in chocolate chips.
- Spread into an 8-inch square greased pan and bake for 20-25 minutes.
- Cool in pan and cut into squares... resist as long as you can before devouring (they continue to cook as they cool).
|Look good, don't they? I'll confess... these didn't make it to the office. I enjoyed them over the course of a long work-week, with milk and/or coffee and/or tea. Mmmm.|
Zucchini Fruit Bars
From Hubs' mom Carla (who doesn't remember where she got it. I asked.)
Makes about 24 squares, again, depending on how you slice them
- 3/4 cup margarine
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 3/4 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup shredded coconut
- 3/4 cup chopped dates
- 3/4 cup raisins
- 2 cups shredded zucchini (sometimes mom pre-shreds hers, freezes it, and then thaws it out)
- Preheat the oven to 375ºF
- Cream margarine with the white and brown sugars. Beat in the eggs and vanilla.
- Combine the flour, salt, and baking powder in a separate bowl. Add to the wet ingredients and mix until just combined.
- Stir in the coconut, dates, raisins, and zucchini.
- Spread into a greased 9 x 13 inch pan and bake for about 20-25 minutes, or until brown around the edges and a toothpick inserted in the centre comes out clean.
|I brought a batch of these moist, "naked" (i.e. no glaze or nuts) bars to work, and they seemed to be an instant hit. I think I got more compliments on them than any of my other baking endeavors so far! Could it be because they had some semblance of healthy ingredients? Who knows! At any rate, thanks again to Hubs' mom for sharing the recipe with me!|
Anna Olson's go-to brownie recipe... though I found them to be just a tiny bit too cake-y for my liking. Two things that could remedy that: a larger pan (for thinner brownies) and less cooking time. I did approve of my swapping of toasted walnuts (in the original recipe) for chocolate chips... I suppose that makes the double chocolate brownies, no?
|Whatever you call them, they were pretty good. One of the geneticists I work with kept going back for more... I think his total count was five or six. AND he's thin as a rail. Jealousy, thy name is Honeybee.|
Looking forward to more rectangular treats in the future,
Post a Comment