The Perfect Brownies

Best Brownies

The Perfect Brownie.  Seriously.  Simple.  Easy.  Chocolaty.  Chewy & Soft.  Perfection!

The Perfect Brownies
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Rating: 5
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
The Perfect Brownies
Votes: 1
Rating: 5
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Rate this recipe!
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Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
12 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350 degrees. Prepare your 9"x13" pan with coconut oil non-stick spray. Then line with parchment with some extra on the sides for easy lifting after cooking.
  2. Use a large, heavy duty sauce pan to melt butter. Remove from heat to add the following: white sugar, unsweetened cocoa powder, lightly beaten eggs, and vanilla. Stir until mixed completely.
  3. After sifting the dry ingredients together in a separate bowl (flour, baking powder, salt), add to the wet ingredients in the sauce pan and mix well.
  4. Pour into your prepared pan and Bake for 25-35 minutes until done. Watch carefully as you do not want to over cook these beauties!
Recipe Notes

Serve warm right from the oven with vanilla ice cream or just by themselves.  Your family will love them either way!  These brownies need no extras to be delicious!

 

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Ginger Curried Butternut Squash Soup

Ginger Curried Butternut Squash Soup

I have a thing for winter squash and Butternut Squash is at the top of the list.  The amazing thing about this Ginger Curried Butternut Squash Soup is not only how great it tastes but that it virtually makes itself.

Ginger Curried Butternut Squash Soup
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ginger Curried Butternut Squash Soup
Votes: 0
Rating: 0
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat the olive oil in a large cast iron Dutch oven over medium high heat. Add onions, garlic, and ginger. Cook onions until slightly translucent. Add butternut squash, curry powder, and kosher salt to the pot. Stir until butternut squash is thoroughly coated with curry. Pour in the low sodium chicken stock. Cover and simmer for about 30 minutes or until the squash has the desired tenderness. Allow the soup to remain in the pot for about 15-20 minutes to rest and cool slightly. Then use a hand immersion blender to blend the soup until smooth. Serve with warm, crusty bread.
Recipe Notes

Garnish with plain Greek yogurt, sour cream, fresh herbs, or little slivers of green onions.

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