Stress baking # 1 – brownies

Cookies and creme topped brownies

It’s no secret that I love to bake. And recently I discovered, I might also be a bit of a stress baker. With the anxiety and uncertainty over the coronavirus pandemic, I felt I needed to bake something. So I made a small batch of brownies. I knew Rob would eat one. I offered the rest to out friends and they happily obliged. If they didn’t want them, I would have frozen them (the brownies, not the friends šŸ˜„) I decided to take the brownies up a notch by frosting them with homemade reeses eggs and homemade cookies and creme frosting. I also topped them with melted chocolate.

  • Brownies ingredients
  • 2/3 cup vegetable oil
  • 2/3 cup baking cocoa
  • 1/2 cup flour
  • 1/4 tsp baking powder
  • 3 eggs
  • 1 1/3 cups powdered sugar
  • 2/3 cup brown sugar
  • 1 tsp chocolate extract
  • 1 cup chocolate chips

Directions -preheat oven to 325. Spray and 8×8 pan with baking spray (I like wilton’s) . Heat oil in a microwave safe container for 15 seconds. Whisk in baking cocoa. Set aside. In a separate bowl, beat eggs, powdered sugar and brown sugar on medium high speed for 3 minutes. Add 1/2 cocoa mixture and cocoa extract and beat for 5 minutes. Fold in dry ingredients. Add rest of cocoa mixture and beat one minute. Add chips. Pour into pan. Bake 15 to 20 minutes. Cool completely.

Reese’s frosting – melt 1 cup peanut butter, 4 tbs butter and 2/3 cup brown sugar in microwave safe bowl. Add 1 cup of powdered sugar and a tbs of milk (you may want to add more powdered sugar or milk to get the consistency you want)

Homemade reeses eggs topped brownies

Cookies and creme frosting – combine 1/2 cup Crisco, 3 1/2 cups powdered sugar, 2 tbs sugar. Add a couple tbs of water to get the consistency you want. Blend in a few crushed oreos.

And plain brownies for Rob!

Store in covered container

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