The night we got home from two long weeks on the road, I needed some junk food to settle down on the couch with, put up my feet and binge on all the trashy TV I had missed. So we ordered in, put the kids to sleep and I got ready to chill. Then the sweet craving kicked in.
As all of our friends know, there is always some kind of baked deliciousness in the cake stand on the kitchen island. Since my first pregnancy, I've been a sucker for my sweet tooth and need to have something around for a nibble when it kicks in.
In any case, because we had been gone for two weeks, my cake stand was woefully empty. I didn't want to walk to the grocery store because it was legitimately 100 degrees outside and I was exhausted. So I had to work with what I had around. I had seen recipes for "Junk Drawer" cookies and brownies before, but never made them. This was my interpretation of a similar recipe from Averie Cooks, but with substitutions based on what was around in the pantry. Anyone could easily do the same. Work with what you've got - this recipe isn't really trailblazing, but definitely sweet.
I decided to call my creation Brunettes because I used dark brown sugar instead of light. Light brown sugar is typically the base for blondies because it will produce a fluffier, lighter brownie because it has less syrup in the sugar (granulated sugar is the driest of the three, light brown is a nice medium and dark brown practically oozes). Due to my lack of light brown sugar (since I didn't heed Chanel's warning that we were out before we left on the trip), I just used what I had and they came out, not surprisingly, much darker than blondies - hence, Brunettes.
Have fun mixing it up - This whole thing won't take you more then 30 minutes!
Sweet Brunettes
Makes about 16 squares
INGREDIENTS:
- 1/2 cup unsalted butter (1 stick), melted
- 1 large egg
- 1 cup dark brown sugar (or light if you prefer)
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 8 Oreos, chopped
- 10 Mini Twix, refrigerated and chopped
- M&Ms (about 1 cup)
In a microwave safe bowl, melt the butter. Set aside and allow to cool.
Pre-heat your oven to 350 degrees. Line a square baking pan (8x8 for thicker bars, 9x9 for thinner) with parchment paper and set aside.
Add the egg to the melted butter, whisk until smooth. Whisk in the brown sugar and vanilla.
Stir in the flour and salt until combined.
Add the Oreos and Twix (or whatever you decided to try, I bet Reese's cups or pretzels would taste fantastic) and stir together.
Spread the batter/dough into your pan. Sprinkle your M&Ms (or topping of choice) on top and press them into the dough lightly.
Bake for 22-26 minutes, or until done. They are done when a toothpick comes out clean.
Allow to cool in the pan. Cooling completely is IMPORTANT with these before cutting, be patient! Once they are cool, lift the parchment paper from your pan and cut into squares.