My Ultimate Brownies

The  brownie chocoholics dream about. Do I need to say more?

My Ultimate Brownies

• ▢ 2 cups semisweet chocolate chips, divided
• ▢ 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
• ▢ 4 ounces unsweetened chocolate, chopped
• ▢ 1 1/2 cups granulated sugar
• ▢ 3 large eggs plus 1 egg yolk
• ▢ 1 teaspoon vanilla extract
• ▢ 3/4 cup all-purpose flour
• ▢ 1/4 teaspoon fine sea salt
• ▢ 3/4 cup sweetened condensed milk
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• Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil and spray with nonstick cooking spray.
• In a large microwave-safe bowl, combine 1 cup chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly
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• In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until well combined. Pour half of the batter into the prepared baking pan. Bake for 10 minutes.
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• Sprinkle with the remaining cup of chocolate chips and pour the sweetened condensed milk over the top. Pour the remaining batter over. Return to oven and bake for about 35 minutes, or until a tester comes out with moist crumbs still attached. Do not overbake. Let cool to room temperature then place in the fridge to chill. The brownies are easiest to cut when chilled and can be served chilled, at room temperature, or warmed in the microwave.

Buttercream Frosting 

3 cups powdered sugar

1/3 cup butter or margarine, softened

2 teaspoons vanilla

3 oz unsweetened baking chocolate, melted and cooled

3 to 4 tablespoons milk

In medium bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla and chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable. 

If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.  Spread buttercream frosting on top of brownies and cut into squares to serve.

NOTE: The brownies are easiest to cut when chilled and can be served chilled or at room temperature.

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My Deep Dish Breakfast Pizza

My Deep Dish Breakfast Pizza

 

Who says you can’t have pizza for breakfast.  Here’s a great idea for something so quick and simple and delicious.

 

My Deep Dish Breakfast Pizza

 

1/2 round pizza dough (store bought)

2 Tablespoons olive oil

4 large eggs

1 teaspoon salt

½ teaspoon pepper

15 ounce can Libbys Country Sausage Gravy

1/2 cup shredded Colby jack cheese

1/2 cup shredded Monterey Jack cheese 

1/2 cup shredded Mozzarella cheese 

 4 cup real bacon pieces

¼ cup Jimmy Dean sausage crumbles

¼ cup diced ham

 

Preheat oven to 375 F degrees. Spray a small 8 or 9 inch deep cake pan with nonstick cooking spray. You can also use a spring form pan.

 

 

 

 

 

 

 

 

 

 

 

 

 Spread the half round of pizza dough into the pan. Stretch it out and upwards to all the edges to form you deep dish crust. You want to stretch it half way up the sides. Brush 2 Tablespoons olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color. While crust is baking, start making the scrambled eggs. In a medium-sized bowl, add 4 large eggs, 1 teaspoon salt, 1/2 and a teaspoon pepper. Whisk eggs well to combine.

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat a pan on low to medium heat. Add 2 Tablespoons butter. Once butter is melted, pour in the egg mixture. Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off heat.

 

 

 

 

 

 

 

 

 

 

 

When crust is ready, remove it from the oven. Spread a thin layer of the sausage gravy evenly over the crust.  Top the sausage gravy with scrambled eggs. Then top the eggs with 2 cups shredded Colby jack cheese. Sprinkle the bacon and sausage over the cheese. You can add other toppings as you like.

 Place baking pan back into the oven (middle rack) and cook at 375 F degrees for another 6-7 minutes until everything is warmed through and cheese is melted. Slice and serve while warm. 

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES: 

 
A can of crescent roll dough can be used instead of the pizza dough. Just make sure you push the seams together really well.  

 
I really like Libby’s Country Sausage Gravy in this recipe. It adds so much flavor. If you can’t find this canned sausage gravy, you can always purchase a packet of white pepper gravy and make it per the packet’s  

Photography is the property of and copyrighted to Welcome Home.