Once a Month Alarm Brownies

Once A Month Alarm Brownies

I didn't know what to call these. My hubby said "Death by Chocolate Brownies".
I wanted "3 Alarm Brownies", or "Milk Alarm Brownies" (so rich, you run for the milk!)

Basically these are THE brownies to make when that chocolate craving is just beyond what you can handle. Want to solve the serious sweet tooth ? Really solve that once a month need for chocolate before the lack there of sets you off kilter and in a "mood"? (haha!)
This is it. For serious chocolate lovers, like me. I'm not even going to try to doll up the pictures- because this is serious- serious biz here folks! :)

Once a Month Alarm Brownies

Pre heat oven to 350F degrees. Spray/ or grease a 8" square baking pan.

Brownies:
1/2 c softened real butter
2 eggs
1 c sugar
2 tsp vanilla
1/3 c unsweetened cocoa powder
1/2 c flour
1/4 tsp baking powder
1/4 tsp real salt
1/2 c chopped walnuts (** Optional)

Frosting
4 tbsp softened real butter
1 tsp vanilla
2 tbsp unsweetened cocoa powder
2 tbsp honey
1 cup powdered sugar
1 tbsp milk

In a bowl,add 1/2 c softened butter, eggs and sugar. Mix on low speed until sugar dissolves. Add cocoa and vanilla. Add flour, baking powder and salt and mix on medium speed until smooth. **Add chopped walnuts and mix once more until well blended.  Will be thick.
Pour into prepped pan and bake in center of the oven for 25 -30 min. (until a butter knife inserted comes out clean.
In a bowl, mix  butter, powdered sugar, honey, milk, vanilla and  cocoa powder. Mix on low until powder dampens and then high speed until fluffed and smooth like frosting. Spread over brownies while they are still hot from oven. Let it melt across - and drizzle in.....ahhhhhhh enjoy warm with a glass of milk and dissolve away all sweet tooth or chocolate craving you have in a matter of seconds!

As i said- I'm not dolling up the pictures- these brownies speak for themselves. Make no mistake- these are for serious chocolate lovers!






You may like the links shared at:

Mondays Homestead Barn Hop #140

Janey's Pumpkin Pie

Janey's Pumpkin Pie 

Pie Crust:

2 c flour
1 tsp fine real salt or sea salt
2/3 c real butter, or coconut oil (Note for taller, flakier crust use Lard)
1/3 c cold water
Pulse butter (cut into cubes) and salt and flour in food processor until crumbly.









Add water and pulse until ball forms.Or in a bowl, add cut butter and flour and salt, and use pastry cutter to mix- mixing until crumbles begin and then add water to ball.

Lay out on a flat surface, cut ball in half (makes 2 crusts) roll out flat to fit 9" pie plate, pinch edges of crust. let rest 15 min before baking.

Filling:

1 can Pumpkin Puree (15 oz)
1 can Coconut milk (13.5 oz)
2 egg yolks
1 egg
3 tbsp honey (or sugar)(Note: for sweeter pie increase to 1/4 c, I prefer to taste stronger pumpkin.)
4 tsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp. ground ginger, 1 tsp nutmeg)
1/2 tsp fine sea salt (or real salt)

Preheat oven to 425 degrees F.
Blend with whisk pumpkin puree and eggs until smooth. Add spices, salt and honey and the coconut milk. Whisk together until creamy smooth.

Pour into pie crust filled pan (9"). Tap to release air bubbles. (Foil around the edges if you do not want dark brown - I forgot this! But I'm reminding you! ;P!  )
Bake 15 minutes. @ 425 F. Then Turn down oven to 350 degrees F and bake remaining time until set- about 40 min. Butter knife inserted toward crust edge should come out clean.

Let cool completely. Serve with Whipped cream and enjoy! 

You might like:





( Disclaimer, the links above are affiliate links. Affiliate Links in no way affect your end price, there is no increase for you. But, they do help to support the cost of the blog. Thank you.)