I know I haven’t been up to my usual posty self this week.  Please bear with me while our whole household gets used to the Hillbilly’s new job.  He’s had a M-F daytime schedule for the last 17 years and is now on a 24-hour rotating shift.  No weekends off and sometimes he works days and sometimes he works overnight shifts.   Its quite an adjustment for us all.

So to bring a smile to everyone’s faces, I made a pan of brownies yesterday from an awesome recipe I found on several years ago.  The picture looked delicious, so I saved it in my “maybe someday I’ll make these” file.  That day was yesterday.

If I had known what goodness was packed in these tiny bombs of moist chocolatey heaven, I would have ditched the pre-packaged mixes ages ago!



  • 1/2 cup white granulated sugar
  • 2 Tbs. butter (softened at room temperature)
  • 2 Tbs. water
  • 1-1/2 cup semisweet chocolate chips
  • 2 eggs (I used extra large eggs at room temperature)
  • 1/2 tsp. vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt

Preheat oven to 325 degrees and grease an 8×8-inch square pan (I used Pam cooking spray).

In a saucepan, combine the sugar, butter and water.  Cook over medium heat until the butter melts and it comes to a light boil.  Remove the pan from the heat and add the chocolate chips, stirring until melted and smooth.  Mix in the eggs and vanilla.

In a mixing bowl, combine the flour, baking soda and salt.  Stir the dry Brownies mixture into the chocolate mix gradually.  Spread the batter into the greased pan.

Bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out clean.  Be cautious not to over-bake so the edges don’t get crunchy.  Cool in the pan and then cut into squares.


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