Sunday was a terrible day for me. I went to bed with a tummy ache and ended up sleeping for a total of, oh, it felt like 10 minutes. I woke up feeling nauseous, fatigued and the tummy ache had turned into pain. And no, I’m not pregnant, hah!
Turns out, it’s bacterial gastroenteritis. I ate bad chicken basically. So why am I telling you this story with a post titled ‘Bounty Brownies’? Because strangely enough, despite having lost my appetite and feeling like I want to crawl into bed and lie there forever, the thought of Bounty Brownies cheered me up. And so I share.
This recipe is modified from a recipe I found online.
|Trust me, it tastes better than it looks
2 large eggs, lightly beaten
3/4 cup granulated sugar (original recipe calls for 1 cup, but I don’t like it that sweet)
3/8 cup or 85g tablespoons stick unsalted butter, melted
1 teaspoon vanilla extract
1 cup or 110g all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons + 2 teaspoons unsweetened natural cocoa powder
4 Bounty Bars (mini), chopped (you can add as many as you like, 2 would be minimum)
*You can replace Bounty with any candy of your choice
Preheat oven to 350F°. Line an 8 inch metal pan with foil and spray foil with cooking spray.
Stir eggs, sugar, melted butter and vanilla extract together in a mixing bowl.
Combine flour, baking powder, salt and cocoa powder; stir into sugar mixture. Fold in half of the chopped Bounty Bars.
Spoon mixture into pan and bake at 350F° 22 minutes. Remove pan from oven and sprinkle top with the remaining chopped Bounty Bars. return to oven and bake for 5 more minutes. Remove from oven and cook on rack then transfer to refrigerator to chill. When brownies are cold, lift foil from pan and score into squares.