When Sister and I were in our very early teens, we moved to Houston so that Dad could go to Seminary there.
Mom worked for the college in the cafeteria serving breakfast, and Sister would go with her to wait for her ride to Hogg Middle school.
I on the other hand had to walk to school with Tony Seebles and my best friend’s brother.
They would walk about 100 yards ahead of me, and crisscross the streets just to see if I would.
And because I had absolutely no clue where I was, or where I was going, I’d crisscross the streets with them. I am quite sure they had a wonderful time laughing at me while I sent daggers of loathing at their backs.
But I’m not bitter…much.
Anyway, whilst I was being humiliated by those two boys, Sister was sitting in a warm cafeteria inventing a wonderful thing we call Hot Chocolate candy.
Take an envelope of hot chocolate powder~~preferably with marshmallows~~dump it into a Styrofoam cup and add just enough water to make it wet.
We are talking drops here.
Stir and eat.
Internet, Hot Chocolate Candy is poor mans fudge and it is fabulous!
It is also exactly what today’s BB recipe of Brownie Pudding that Tia of Southern Eh? picked, reminds me of.
Thick, gooey, chocolaty, fudgey, and rich.
Oh, it takes me back to teen-age angst of friends, zits, and fashion faux pas.
This recipe is a bit more involved than opening a packet of Swiss Miss and adding water, but it is worth the 10 minutes of mixing and 60 minutes of baking.
* 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
* 4 extra-large eggs, at room temperature
* 2 cups sugar
* 3/4 cup good cocoa powder
* 1/2 cup all-purpose flour
* Seeds scraped from 1 vanilla bean (or 1 tbsp. vanilla bean paste)
* 1 tablespoon framboise liqueur, optional (I didn’t have any, so I used Sweet Cream Sherry)
* Vanilla ice cream, for serving
Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.
Allow to cool and serve with vanilla ice cream.