It’s almost the end of the week and I am exhilarated for the weekend. After a long day at work, I decided to distract myself and bake. Granted I am not much of a baker, but I saw a recipe for brownies in my mother-in-law’s issue of Cooking Light magazine. I was surprised to find that for once I had all the required ingredients on hand. I asked if I could rip out the page with the recipe and she graciously let me.
There is a little bit of a story with baking these brownies. They are called Black and Tan Brownies. Based on the way the recipe looked (and on how inattentively I read recipes) I initially thought that it’s two recipes in one (Tan Brownies and Black Brownies). It was only after I put the tan brownies in the oven and washed all the dishes, did I look at the recipe again and realize that in fact I only made one part of the brownies. Well, lucky for me I had most of the other required ingredients, and I was able to complete the “Black Brownies” portion of the recipe as well.
There was one hick up, I used all of the butter I had for the tan brownies. I decided to take a chance and use non-fat milk instead of butter to melt the chocolate. It was a risk, and this substitution possibly altered the outcome. But I am happy to report that even though my brownies didn’t look like those in the photo of the recipe (or like typical brownies for that matter), they are fabulous! And this isn’t just me tooting my own horn. My hubby loved them, and I brought some samples to work, and got great responses there as well.
So without further ado…here they are…
Of course, what’s the point of all this blogging without the recipe to try for yourselves.
Even though there isn’t that much chocolate to call this post chocolicious, my “blond brownies” are still delicious. Enjoy!
