I prepared my first baked goods while propped on my mom’s knee while hiked up against the kitchen counter so I could reach the mixing bowl. My little hands could barely control a Crayon cracked an egg on the side of the bowl. No shells in the batter. My first attempt was a success.
That confidence and pleasure of a job deliciously done has remained in me ever since.
Brownies, cakes, candy, muffins, cookies, the occasional pie or cheesecake, nothing has seemed too intimidating to try. Of all the recipes I’ve whipped up – some that take hours to prepare or require breaking out the toothpicks or tiny baking tools for detail work – there is one that I get requests for over and over again. And it employs a cake mix from our friend Duncan Hines.
I call them Easy Chocolate and Peanut Butter Brookies. If you have the four required ingredients and about 5 minutes of prep time to spare, you can have these ready in a jiffy for you next church potluck, that school function your kid forgot to tell you about until the night before, or as a surprise for your coworkers. (More than a few times, I have prepared these in the morning before work, let them bake while I showered, and covered the pan with foil and set it on a towel in my passenger seat. Then I cut fresh, warm brookies when I get to the office. It’s always a hit!)
Maybe these will become as popular at your house as they have at mine. And maybe, like my mom, you have a little child with little hands, ready to crack eggs and be a big help with this recipe.
Easy Chocolate and Peanut Butter Brookies
Ingredients
1 box of Duncan Hines chocolate cake mix
1/2 cup (1 stick) of butter, melted
2 eggs
12 ounces of peanut butter chips
Instructions:
- Preheat the oven to 350 degrees. In a medium bowl, melt the butter in the microwave.
- Add the cake mix and eggs to the melted butter. Stir until combined.
- Stir in the peanut butter chips.
- In a prepared 9×13 pan, press the mixture evenly into the pan. (Tip: You may either butter your hands or use the flat end of a spoon to press the mixture. The batter will be sticky!)
- Bake for 25 minutes. Let the brookies cool for at least 15 minutes before cutting. Enjoy!
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