It was so simple, just start preheating the oven to three-fifty, then turn on that burner and reheat on LOW those two sticks of butter and bag of semisweet chocolate chips (I used MILK, but had to leave MID-recipe), should take all of ten seconds. Let it cool, add one and a half cups sugar, and stir in a teaspoon of vanilla. Add 4 eggs, one at a time, stir in completely. Then one-and-a-half cups of flour combine with one-half teaspoon salt to make brownies (and bake for 30 minutes in a foil-lined, then greased, 9 x 13 pan).
Next layer is totally seven ounces of marshmallow fluff spread upon warm aforementioned brownies. Bear with me as I combine on the stovetop on low, 3 cups of rice crispies mixed with a cup of melted chocolate chips and a cup filled with peanut butter. Press onto the top of the fluff, and you've got my free evening being spent repairing my almost-lost recipe. Thank God I had to run to the store to buy SUGAR!
Tuesday, June 18, 2013
One-and-a-half cups of sugar SHORT
It was so simple, just start preheating the oven to three-fifty, then turn on that burner and reheat on LOW those two sticks of butter and bag of semisweet chocolate chips (I used MILK, but had to leave MID-recipe), should take all of ten seconds. Let it cool, add one and a half cups sugar, and stir in a teaspoon of vanilla. Add 4 eggs, one at a time, stir in completely. Then one-and-a-half cups of flour combine with one-half teaspoon salt to make brownies (and bake for 30 minutes in a foil-lined, then greased, 9 x 13 pan).
Next layer is totally seven ounces of marshmallow fluff spread upon warm aforementioned brownies. Bear with me as I combine on the stovetop on low, 3 cups of rice crispies mixed with a cup of melted chocolate chips and a cup filled with peanut butter. Press onto the top of the fluff, and you've got my free evening being spent repairing my almost-lost recipe. Thank God I had to run to the store to buy SUGAR!
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