March 24, 2006 | 0 Comments

Busy & Doctored Brownies

It’s been a pretty hectic week around here, which has precluded me from doing much blog-worthy cooking. We ate corned beef and cabbage leftovers, homemade chicken soup, some take out and tonight, we had an impromptu potluck with some good friends. We had a great time: five kids and five adults feasting on smoked pork chops, shrimp stir-fry, rice (brown, jasmine, AND broccoli-cheddar) and salad. Plus, we topped everything off with coffee, brownies and a slew of candy (sour blue raspberry gummy bottles, chocolate covered marshmallow eggs, rock candy, and gourmet chocolate mints).

We are very full, but comfortably so.

Once I’ve recovered from tonight’s meal, I’ll begin tackling my cooking agenda:

Crockpot Pulled Pork
Fudge
Chicken and dumplings
Pudding (flavor TBA)

In the meantime, here’s my doctored brownie recipe, the result of which we scarfed down tonight.

Happiness on a napkin.

Doctored Brownies

1 family-size pkg. dark chocolate brownie mix (such as Duncan Hines Dark Chocolate Fudge)
1 tsp. vanilla
1 cup Ghirardeli Semi-sweet or 60% Cocoa Bittersweet Chocolate Chips
1 cup chopped walnuts or pecans (optional)

Line a 9×13 inch pan with aluminum foil. Prepare mix as directed for chewy brownies (not cake style), then add the vanilla, chocolate chips and nuts. Mix to combine. Pour batter into pan and bake according to the package directions.

Allow brownies to cool in pan before using the foil to lift them out. Use a bread knife or pizza wheel to cut into desired size. Enjoy with a tall glass of cold milk.

Grade: B+ to A, depending on ingredients