I even love it more than he loves the big, empty box our TV came in that’s been sitting in our garage for three years.
*ahem*
The problem is that I have NO self control around chocolate.
None whatsoever. If it is in the house, I WILL eat it. Possibly all in one
sitting. Which is ok if it’s a little bit of chocolate, but not so great if
it’s, you know, a couple dozen chocolate chip cookies. Because I will eat
myself sick on chocolate. And, apparently, I never learn.
By the way, do you shop at Trader Joes? Have you seen these?
Go here: http://angiefoodcake.wordpress.com/?s=chocolatey for more awesome Trader Joe's stuff. |
THE DEVIL’S HANDIWORK, I TELL YOU! My poor boys love these
but I refuse to buy them because the last time I did I ate pretty much all of
them. Not kidding. I think my boys got around 10 each…and then they were gone.
I mumbled something about Santa, the Tooth Fairy, and my brother-in-law
stealing them, but we all know the truth here. Mommy has a problem.
Anyway, one of the chocolate things that I love is, duh,
brownies. But I rarely eat them because I believed that to eat A brownie, one
had to make A PAN of brownies. And if I make A PAN of brownies, then I will eat
A PAN of brownies. That is altogether too many brownies, so…no brownies for me,
mostly.
Until… (cue choir of angels) … Pinterest.
One night on Pinterest I discovered something that
apparently everyone else already knows: You can make a single serving of
brownie in a coffee mug, in your microwave. WHAT ELSE ARE YOU HIDING FROM ME,
PINTEREST???
So I tried a few recipes, changed up some stuff here and
there, and, lo and behold, I now introduce to you the very first Crazed in the
Kitchen Recipe Post!!! What I am about to share with you will Blow. Your. Mind.
And your diet, but, whatever, right?
So here’s what you need to make one awesome microwave mug
brownie:
·
2 tablespoons of melted butter
·
2 tablespoons of milk
·
¼ teaspoon vanilla extract
·
1 dash salt (this makes me SO nervous—I never
know what a “dash” is, so good luck with that)
·
2 tablespoons granulated sugar
·
2 tablespoons Hershey’s Special Dark unsweetened
cocoa powder
·
2 tablespoons all-purpose flour
Alrighty, then. |
produces a less-sweet, dark chocolate brownie. So if you prefer sweet, milk chocolate, you might want to use regular cocoa powder and go up to 4 tablespoons of sugar. Also, you’re a sissy.)
So, mix up the butter, milk, vanilla, and salt in a mug.
Fancy baker types will have a whisk or something for this task; I use a fork.
Add the cocoa powder, fork well. Add the sugar, fork it up. Add the flour…fork
it again.
Now here’s where I’m revolutionizing the microwave mug
brownie world. Most recipes will tell you to microwave your concoction for 60
seconds, let it cool, then enjoy. But as I looked lovingly into my mug of gooey
heaven, I realized something.
This recipe is salmonella-free. No eggs! NO NEED TO COOK
IT!!!
So the next step is to just get a spoon and eat it. It’s
kind of thick and sticky, so throw a little ice cream in there to
loosen it up, if you want. Or milk even, I guess, but that’s kind of boring. I’m
not gonna lie—I even tasted it without the flour, and it’s pretty good. I might
leave the flour out next time and just call it Brownie Paste.
And by “next time,” I mean of course, “at the next
commercial break in The Bachelorette.”
Enjoy!