This brownies recipe makes a very large pan of rich and PERFECT brownies every time!!
I’m not what you’d call the World’s Most Social Person.
Like…not even close.
The older I get, the more I enjoy just being at home. With my books and my television and my husband and kid, who are content with a snuggle and a cookie from time to time.
The other night my son went to sleep over with his Gram for the weekend, and my husband and I were faced with a free night. The world was our oyster and he told me he’d EVEN take me to see American Reunion if I wanted. Or out of town!!
I smiled and asked if we could pick up Arby’s and come home to watch Undercover Boss on the couch in our sweat pants. It’s like Al Bundy lives in my soul or something, I swear.
Surprisingly, that same anti-socialness makes working on the Internets hard for me at times.
There is just…so much.
Instagram. Facebook. Pinterest. Twitter. And a zillion awesome food, craft, design, fashion, humor blogs out there with amazing content who manage to promote their sites and keep up with every form of social media that exists.
Seriously, I think my Google + account has cobwebs on it. Are people still hanging out there? I don’t even know.
Sometimes it’s almost too much for me to wrap my brain around. There are things coming from all directions and I don’t even know where to look. And then when I DO look (ahem, Pinterest) I find fifty sites I didn’t know existed that prove that I am not NEARLY creative as I thought I was.
I guess what I’m trying to say is this — the internet can be overwhelming and as women, we tend to compare ourselves. New sites like Pinterest make it even harder. Gorgeous weddings, beautifully decorated kitchens, organized laundry rooms, and crafts for every season.
My life is not like that. Sometimes I am tired, sometimes overwhelmed, sometimes I look at all the cool stuff on the internet and compare myself and throw a pity party.
My desserts aren’t really served on cute doilys and I never give my son milk out of cute tiny milk bottles with adorable striped straws. It makes pretty pictures though, and pretty pictures get “pinned” and lots of “pins” equals blog traffic.
When I started my blog over two years ago, it was because I thought I had something to contribute — honesty. So this is me being honest. There are days I feel overwhelmed, days I hate the internet, days I feel inferior, and days my house is a mess and I sit in the recliner with a blanket and watch Real Housewives of Orange County reruns on On Demand.
It’s fine. Dirty laundry never goes anywhere. It’s still right there when you’re ready for it.
And just like laundry, so is the internet. The world doesn’t stop if a blogger takes her son to the park instead of writing a new post. Sometimes us bloggers fill ourselves with such self importance and let our Facebook “like” numbers and sweet emails and comments inflate our egos.
I love blogging. I love my readers. I love that the internet has allowed me to work from home and have amazing opportunities and still pick my son up from school. I am so very grateful for that.
But please know that at least once a week, I contemplate drop kicking my computer. And I’m okay with that.
My very first blog post was my favorite brownie recipe. Over my move from Blogspot to WordPress, the post was lost (probably a good thing, honestly…hopefully none of you ever saw it) and I’ve been meaning to post them again for awhile.
These brownies are perfect. Thick, chewy, fudgy but not TOO fudgy, with a thick layer of fudge like frosting. Jon David prefers them over cake for his birthday (the kid is picky, so that is saying a lot) and I make them for almost every holiday and pot luck. Give them a try, I promise you’ll love them!!
- 2 packages (roughly 20 oz each) brownie mix -- I always use Duncan Hines Chewy Fudge 19.9 oz boxes
- 12 tablespoons butter, melted
- 1/2 cup buttermilk
- 4 eggs
- 2 teaspoons vanilla
- 1 1/2 sticks butter
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 5 1/2 cups sifted powdered sugar
- 1. Preheat oven to 325. Line a 9 x 13 pan with foil. Spray bottom with bakers spray (the kind with flour in it) OR butter then flour bottom of foil lined pan. Set aside.
- 2. In a large mixing bowl, place both brownie mixes, buttermilk, melted butter, eggs and vanilla. Mix with a wooden spoon until fully combined. Pour into prepared pan and spread evenly.
- 3. Bake for about 45 - 50 minutes, until edges look set and a toothpick inserted in the center comes out with moist crumbs but not batter. Cool for at least 20 minutes, then frost.
- 4. Make Frosting: Melt butter in a medium sized saucepan over low heat. Whisk in cocoa powder and milk. Cook, stirring, until the mixture thickens and JUST begins to boil. Remove pan from heat and slowly add the powdered sugar, whisking until smooth. Pour over brownies and spread quickly. Let set before cutting brownies.
From The Cake Mix Doctor Returns
I have no doubt you’ll love these brownies as much as we do. They’re definitely my favorite!!
Have a very happy Monday!!