“By George” Brownies and Kielbasa Chili

“By George I think I’ve found it!”  My husband’s dessert of choice is brownies.  Not cakey brownies, not frosted brownies, not chewy brownies, and not minty brownies.  Just pure yummy gooey brownies.  Unfortunately, I have tried and tried to find the perfect combination of ingredients that would create his perfect brownie.  And every time, I was “close”.  Until now.  These rich (but not too rich), gooey (but not too gooey), chewy (but not too dense), moist (but not cakey) brownies are exactly what he ordered.

The key may be to weighing the key ingredients – the flour and chocolate.  Scooping flour into a 1 cup measuring cup may seem accurate, but just measuring 1 cup can give you different amounts of flour – every time.  It is due to how dense the flour is packed into the measuring cup.  To ensure you have the right amount of flour – the best way is to weigh it.  


I scrapbook and have A LOT of die cuts leftover from several years ago (when die cuts were popular).  One way to use them without wasting them is to use them as brownie stencils!  Place the die cut over the brownie and sprinkle with powdered sugar.  Remove the die cut and voila! 


I stored the brownies in the Lock N Lock Bisfree retangular container with handle.  Clear like glass but non-breakable and dishwasher, freezer, and microwave safe.  And, best of all, they are BPA free!


On a "lighter" note, tonight there was no time to make dinner.  So, instead of canceling dinner, I put the Kielbasa Chili from our last freezer cooking day in the refrigerator in the morning before work (this is the second time we have included it on our freezer cooking day menu!).  Then, during a short 15 minute layover at home between work and activities, I poured the defrosted soup into the slow cooker and set it on high. When we returned home two hours later the chili was hot and ready for dinner!

“By George” Brownies

Serves 8

4 1/2 ounces all-purpose flour

1/2 cup unsweetened cocoa

1/4 teaspoon salt

1/3 cup butter

3 ounces semi-sweet mini chocolate chips

1 cup granulated sugar

1/4 cup milk

1 teaspoon vanilla extract

2 large egg yolks 

1 large egg
Powdered sugar (optional)

Preheat oven to 350°.  Weigh flour and pour into a medium size bowl.  Add cocoa and salt.  Stir with a whisk. 

In a microwave-safe bowl, heat butter and chocolate chips on 100% power for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. To the butter and chocolate mixture, add 1 cup sugar, milk, vanilla extract, egg yolks, and egg; stir with a whisk to combine.

Pour the flour mixture into the butter mixture and stir until combined.  Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake for 25 minutes or until a wooden pick inserted in center comes out almost clean.


Dust with powdered sugar is desired.

Lock N Lock Bisfree container.  So clear!

Kielbasa Chili
Serves 6


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