Cousin Yetta's Incredible Library Brownies

In the past, I have posted low fat brownie recipes including ingredients such as black beans or Greek Yogurt, but here is a full fat brownie recipe that I make for special occassions.

When I made these brownies for a bake sale at work, I would be called all day long to see if any might be left.

My cousins would say, Mommy never froze these brownies as they barely made it out of the oven. The kids would be standing in front of the oven waiting for these brownies to bake. Don't think my cousins ever ate a cooled brownie. They freeze well for me and are a very special treat at two sticks of butter!

4 eggs
2 cups of sugar
4 squares of chocolate (4 ounces)
2 sticks of butter
1 cup of flour
1 tablespoon of vanilla
1/2 cup nuts

Cream all the butter but for a about a tablespoon, add sugar and slowly add one egg at a time. Melt chocolate with the tablespoon or little bit of butter and add to creamed mixture. Add flour, nuts, and vanilla.

9x12 pan
Bake 20-30 minutes at 350 F.

Muffin Mixes and Others

My nephew has 30 food allergies. My sister discovered that she can use certain muffin mixes by adding water and oil to the mix, instead of the required egg and/or milk, and the muffins come out wonderful.

My nephew is allergic to soy, rice, almond milk, cow's milk, eggs, nuts, etc.

My husband is allergic to dairy products. He is not allergic to nuts or soy. Almond or rice milk works fine added to store bought baking mix products. To date I have tried brownies, blueberry muffins, and layer cakes. I also substitute almond milk for some of the oil required in the recipe per his diet. If the brownie recipe is too sweet, such as some of the fat-free mixes, I add 1/2 cup flour and a bit more liquid for a less sweet baked brownie.

I wonder how pumpkin pie will turn out using almond milk instead of the milk suggested on the canned pumpkin? Check back to find out!

Easiest Baking: Box of Cake Mix and a Can of Pumpkin

My niece in Austin, Texas, who does incredible tailgate parties
associated with football games, emailed me this very easy
recipe. All one needs is one box of cake mix and a
can of pumpkin. Mix the two together in a pan (I added
about one tablespoon of water as rinsed out the pumpkin
can) and place in muffin pans, a loaf pan, or a brownie
pan and bake at 350 F. until done.

Please note that the dough will be stiff. I really did
not believe I would end up with an edible product but my
niece always has wonderful suggestions and creative ideas.

The pumpkin is an excellent substitute for the oil and
anything else the regular cake mix calls for.

I used a chocolate cake mix and one could not taste the
pumpkin. Next I will try it in a brownie pan as my husband
and I believe the brownies will be wonderful with a crisp
crust and moist interior.

I will also try this easiest of recipes with a light colored
cake mix and add the spices normally added to pumpkin pies to
make pumpkin muffins that taste like pumpkin.

My younger sister substituted equal parts of applesauce and
water and added it to a cake mix (her son has many allergies)
and she said it also came out terrific!