Posts Tagged ‘ easy ’

The World’s Best, Easiest, Fudgiest Brownies

Quite a statement, I know. But it’s true. I can mix up these brownies in 5 minutes flat. Except for when I stop to take 8,000 pictures. That slows me down a bit.  This recipe is so easy it should be illegal.

It all starts with the chocolate. Unsweetened baking chocolate.

And butter. Chocolate and butter. I’m liking this already.

While the chocolate and butter are getting all melty in the microwave, beat the sugar, eggs, and vanilla for 2 minutes.

Ah, the chocolate/butter is looking good! Give it a little stir…..

And it’s all set.

Add the chocolate/butter to the sugar/egg/vanilla and mix together.  Mmmm, look at that swirl!

Gently add the final ingredient – flour.  Don’t overmix!

And here, dear friends, is where the pictures stop. My fingers got a little sticky while scraping the batter into the pan. Also, I may have been using them to clean the bowl. But there’s no proof of that.

Wasn’t that easy? Here’s the recipe – make it today!

  • 4 (1 ounce) squares unsweetened baking chocolate
  • 1/2 cup butter
  • 2  eggs
  • 1 1/2 cups white sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup all-purpose flour
  1. Preheat oven to 350 degrees. Grease a 8×8 inch glass baking pan. Place 4 ounces of baking chocolate with 1/2 cup of butter in a microwave-safe bowl, and microwave  until the chocolate is soft and the butter has melted, about 2 minutes. Stir to mix.
  2. Place the eggs, sugar, vanilla in a large bowl, and beat on high for 2 minutes. Reduce the mixer speed to low, and beat in the melted butter-chocolate mixture. Stir in the flour until just combined (do not over mix). Spread the batter in the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, about 35 minutes.

This is recipe is adapted from a similar recipe at

Easy Weeknight Chili

I just love making meals that I can throw together with food from the pantry and freezer. Take this chili for example.

Got some onions? Chop ’em.

Got 1/2 lb of Ground Meat in the freezer?  Brown it.

Got some rubbery carrots in the back of the veggie drawer? Chop them up smaller than this and no one will ever know there are carrots in the chili.

Dig through your pantry and pull out any old cans of tomatoes that you have.  Consider yourself lucky if you have “chili ready” tomatoes like I did.

After you’ve cooked up the meat (which is totally optional, by the way) carrots, onions, and what have you, add the tomatoes.

Find the leftover navy beans that you cooked up earlier in the week and toss those in.

Suddenly remember that you have some cooked black beans in the freezer and throw them in (frozen). They’ll defrost just fine in the hot (almost) chili.

Now you just need to season this up and you are well on your way to a delicious dinner!