Taste and see Thursday...

Taste and see Thursday is back. I made a sweet little treat for my husband's homeroom class this week and thought that would be perfect for my recipe for Thursday. I made this divine brownie recipe that I received back in 1994. I was a Senior in high school, in Sunday school class when my friend Rebekah Renard brought a treat for us to eat. Oh boy, this is the first time I asked for a recipe I believe. I had never even thought as a young person to ask for a recipe. This was so worth it. Now I laugh when my 8 year old neighbor always ask if I'll give her mom one of my recipes, partly because I never thought like that till my senior year in high school.



My friend Rebekah is a wonderful patient mom of 5. I am glad we've stayed in touch over the years and look forward to seeing her one of these days. While in college, Rebekah invited me and some other Keokuk people to attend a float trip with her campus house. She was going to be near Joplin so i thought I could canoe, (even though I never had done it). Well my two younger people almost drowned on the trip and I survived and fell in love with float trips. I'm thinking I'd like to do that again with couples sometime.



Here's my famous brownies:



Cookie dough brownies

By Rebekah Renard Whitaker



1 pkg Fudge brownie mix

1/2 cup water

1/2 cup oil

1 egg

1/2 choco chips

1/2 cup margarine

1/2 cup brown sugar

1/4 cup sugar

2 Tablespoons milk

1 tsp vanilla

1 Cup flour

Glaze: 1 (6oz) choco chips (1 cup), 1 Tablespoon shortening (or oil).



Heat oven to 350*. Grease bottom of 13 x 9 pan. In a large bowl,combine brownie mix, water, oil, and egg. Beat. Stir in 1/2 cup choco chips. Spread in greased pan. Bake at 350* for 33-35 minutes. (Do not overbake) Cool Completely.



In large bowl, beat 1/2 cup margarine, brown sugar, and sugar until light and fluffy. Add milk and vanilla; blend well. Lightly spoon flour into measuring cup;level off. Add flour; mix well. Spread over cooled brownies. In small microwave safe bowl, melt 1 cup choco chips and one tablespoon of marg. on med high. 1-2 minutes. Stir until smooth. Carefully glaze over filling; spread to cover. Store in refrigerator. Makes 36 bars