Today is National Donut Day, so I decided to make my kiddos some donuts. That was my plan anyway till I came across this recipe for Ballerina Brownies that my sister sent me some time ago. I don't know where the original recipe came from. Being a rebel, it was Ballerina Brownies for the win! I asked my beautiful sister why they were called Ballerina Brownies and she had no clue. I think it's because whenever you eat them, they're so good you just want to get up and dance. That's my story anyway, and I'm sticking to it.
I stuck the 2 halves together
and sprinkled with powdered sugar.
|The Perfect Brownie|
Pan by Pampered Chef
After I made the brownie mix, I still had some leftover so I decided to use my Wilton donut pan and make a couple of "brownienuts." It was a good idea, I thought, but with the nature of the brownie being to break apart and be fudgy-crumbly, the four that I made broke apart when I got them out of the pan. My boys ate them anyway because they were delicious, but my "brownienuts" concept needs a little more work.
All that said, these are great brownies!
Delicious Brownies (or Ballerina Brownies)
(from Melissa Framiglio—neighbor on Everett)
1 cup melted butter
¾ cup cocoa powder
2 cups sugar
2 tsp. vanilla
¼ tsp. salt
1 cup flour
1 cup chocolate chips (or other chopped candy) (NOTE: I use mini chocolate chips)
Preheat oven to 350.
Mix everything together (I mix dry, then add wet, but it's all done in one bowl.) & put in a 13x9 pan coated with cooking spray.
Bake 30-35 min. until it pulls from edges and toothpick comes out with fudgy crumbs.
These brownies get a solid 4 spoons. My boys thought they were delicious. I like them because I put every ingredient in myself so I know there's no added crap like what might be in a regular boxed brownie mix.