Thursday, March 3, 2016

Barter Brownies and March's Give-Away Apron


I came across this recipe and it intrigued me.  First, I love brownies and will admit I usually have a box of Coco Krispies in my pantry!  I don't know where the name came from, but I can guarantee when my hubby says, "oh my gosh, these are the best brownies ever," and he's not really considered a chocolate lover like myself, then, they must be worth making.

Barter Brownies
6 oz bittersweet chocolate
3/4 cup (1 1/2 sticks) unsalted butter
1 cup granulated sugar
1 cup firmly packed dark brown sugar
5 large eggs
1 1/2 tsp. vanilla extract
1 1/2 cups King Arthur all-purpose flour
1/4 cup Dutch-processed cocoa
1 1/2 tsp. baking powder
1 tsp. Kosher salt

Topping:
8 oz. milk (52% cocao) chocolate ( I mixed milk with some bittersweet chocolate)
1 1/2 cups Cocoa Krispies

Preheat oven to 350F-degrees.  Spray a 9" x 13" half-sheet pan with a baking spray, then line with parchment paper.


Create a double boiler, using a glass bowl over a saucepan with about 1-inch of water in it. Add the bittersweet  chocolate and butter and melt over the water bath.

When melted, set aside.  In a stand mixer, using the paddle attachment, beat the sugars together until they resemble "sand."  Add the chocolate/butter mixture and mix together.

Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl with a rubber spatula as needed.  Add the vanilla extract and mix again.

Sift the flour, cocoa, baking powder and salt together and add, all at once, to the batter.  Mix on low just until incorporated.  Pour batter into prepared pan and spread to cover.
Bake for 25-30 minutes--testing with a toothpick in the center.

Allow brownies to cool completely!

When the brownies are cool, make the topping.  Melt 8 ounces of milk chocolate over a double boiler.
Add the Coco Krispies to the melted chocolate and spread over the surface of the brownie.  Place pan in the refrigerator to set--about 30 minutes.  Slice into square bars or 1-inch x 3-inch bars to resemble a candy bar.
The topping and the cake-like brownie are just scrumptious.  We ate them plain, but you can take it one step further and go with a scoop of vanilla ice cream.  Enjoy!

The apron this month has a sentimental touch for me.  My Kelly always made a comment about my fetish for canning jams--"Mom, you don't live in Little House on the Prairie."  A reference to stocking up about 30 or more jars a summer of fruit jams.  When I saw this collection, called "Little House on the Prairie," I couldn't help but fall in love with the fabrics.  I think the two fabrics I chose have appropriately the right colors for Spring and an early Easter this month.
 Simply comment on any of my posts this month and you could be the recipient of this 135th apron I've made.  Good luck!

10 comments:

  1. Love the apron and can't wait to taste the brownies!!! Love you, Sis

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  2. Gosh..with that amount of chocolate, I have no doubt that this brownie taste heavenly, Susan. Love that Krispie topping!

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  3. Wow, these brownies would put me in chocolate heaven! How clever of you to choose that topping! The fabric for the new apron is so sweet. It reminds me of my Nanny for some reason. 135 aprons--you are a rock star! I love your Kelly's comment on putting up jam! ♥

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  4. Oh those sound just different enough to make my curiosity climb...
    Beautiful apron, my dear. I can not believe how many of these wonderful creations you've made and no two alike.

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  5. wow! have you really made that many aprons!!!!
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  6. You did the March link!! :) I need to now go make these brownies!

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    Replies
    1. I did! You'll live these browies😊

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  7. I am the worst brownie maker on earth. I will have to give these a try. I am lucky enough to have one of your aprons and they are awesome!

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  8. These look delicious! I am craving chocolate lately, so I think I may have to make these.
    Can't believe you have made 135 aprons... incredible!

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  9. I'd love to try this recipe! Thanks for the tutorial; you made it look so easy.
    nikilsend(at)outlook(dot)com

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