Even with this blistering heat wave that we are having in Ontario, I've been craving brownies...the kind that involve turning the oven on...which should be avoided at all costs right now, but sometimes in a chocolate emergency like this, it just can't be avoided.
And when the weather is like this, you can justify brownies by putting them into a delicious cold ice cream sundae. Well, at least thats what I'm doing...
What you'll need:
1/2 cup Butter, softened
3/4 cup Granulated Sugar
2 Eggs
1 tsp Vanilla
1 cup All-Purpose Flour
1/2 cup Cocoa
1/4 tsp Baking Soda
1 cup Quick-Cooking Rolled Oats (not instant)
1 cup Semi-Sweet Mini Chocolate Chips
Preheat oven to 350°F.
In a large bowl, beat butter and sugar until fluffy.
Beat in eggs and vanilla until creamy.
In a medium bowl, mix together flour, cocoa and baking soda.
Add to butter mixture, blending thoroughly.
Stir in oats and mini chocolate chips.
Drop by tablespoons onto ungreased cookie sheet.
Bake 7 to 8 minutes or until cookie begins to set. Do not overbake. Remove from cookie sheet to wire rack. Cool completely.
Now you could just go ahead and eat them like this....but I wanted something a little more appropriate for a hot summer...
A cold and creamy caramel sundae. a warm, just out-of-the-oven oatmeal brownie is the perfect companion.
The warm brownie melts the ice cream, which in turn cools the brownie...making it a delicious mess. I love it!
Makes about 3-1/2 dozen cookies.
Recipe from Hershey Canada
Printable VersionNutritional Information
0 Comments:
Post a Comment