Wednesday, December 31, 2014


NEW YEAR'S EVE! It's party time again!

One last calorie-laden evening before the ball drops in Times Square: 2015. By tomorrow, all the sugar consumed in the last few weeks will have found its way onto our hips, thighs and anywhere else those little cellulite balloons under our skin can suck it up. Oh, well, what's New Year's Eve all about, huh? One last feast before the reality sets in.

Gather Ingredients
Tonight, I'm going to a friend's New Year's Eve party. I'm taking a little dessert: Homemade Butterfinger Brownies. They are decadent, loaded with chocolate and a taste of peanut butter crunch. If you like brownies. If you like peanut butter. If you like the taste of chocolate melting in your mouth, then these babies are for you.
Yummy Butter

I found this recipe in ALL RECIPES COOKBOOK - page 337 - Deep-Dish Brownies - submitted by Biz McMahon - I don't exactly follow the recipe directions, but, hey, that's just me. I add six crunched up Butterfingers!!

3/4 Butter
1.1.2 cups Sugar
1/1/2 tsp. Vanilla Extract
3 Eggs
3/4 cups all-purpose Flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt

First, preheat the oven at 350 deg. Second, gather your ingredients and utensils on the counter. Third: Begin! .

On low heat, warm  3/4 cup (1-1/2 sticks of butter). After the butter melts, pour into mixing bowl, Add 1-1/2 cups of sugar, 2 tsp. vanilla, then whip in the eggs, one at a time.

What's Butter without Eggs!

Smooth and Creamy
The Secret Ingredient

In a separate bowl, combine 3/4 cup of flour, 1/2 cup of Hershey's unsweetened cocoa, 1/2 tsp. baking powder and 1/2 tsp. salt.

Gently mix the dry ingredients with the butter and egg mixture. Next, crunch up six (6) Butterfingers and add half of the crumbles o the batter and reserve the other half for topping after icing the brownies.

Brownies cooling
Spray Pam on a 8"x8" pan and pour batter into the prepared pan. Slide into the preheated oven and bake for approx. 30-35 minutes. Do not overbake!

After brownies are baked, removed from oven and let cool for an  hour. Prepare the chocolate icing (As above, please note I use Hershey's unsweetened cocoa, because I love it!)

Next: The Frosting

The frosting recipe on the back of any Hershey's cocoa box -
For the most part, I follow the chocolate icing recipe, which is good, but I add 2 teaspoons of vanilla instead of 1, and then I use evaporated milk instead of just milk.

Melt 1/2 cup butter (1stick) in sauce pan. Add 2/3 cup Hershey's cocoa, blend. Add 3 cups powdered sugar, one cup at a time, Then, stir in 1/3rd cup milk (I use evaporated milk) and 2 tsp. vanilla. Use a whisk to beat this delight into shape, creamy and finger-licking good.

I want to stick my face in this bowl!!!
Spread frosting over the cooled brownies, then top with the remainder of the Butterfinger crunchies.

Easy Spread

Have a great New Year!! 2015 - Any New Year's Resolutions? Mine is: I'll appreciate each new day for what it is, not what I expect it to be.

Love ya all.

1 comment:

  1. Oh yummy. When I did a book signing at the winery last summer they served Butterfinger Brownies in honor of Vada Faith, my character. Loved them. Now I have the recipe. Thanks Sher.