Best Brownie Secrets
I have always loved brownies, but I have never loved how (especially when we use a mix) the edges get so hard in order to get the middle cooked and how they stick to the sides of the pans. Many times I have had to cut off the edges when I serve them for an event. Here are a couple things I’ve found to alleviate these problems:
Grease (use Crisco) and flour the pan (especially in the corners), so that they don’t stick and will come out easily.
Cook at a lower temp for longer and use the convection option if you have it. I personally do 325 degrees then hit the convection button (which automatically lowers the temp 25 degrees to 300 and turns on the fan distributing the heat evenly). You will need to add approx. 10 minutes to your cooking time.
Walaaa! Moist, perfect, even brownies, with no wasted pieces!!!
Enhance with Oils: Add 1-3 drops of doTERRA Peppermint oil to the Brownie batter or 1-3 drops to vanilla frosting and color it mint green.
2nd Variation: Add a few drops of doTERRA Wild Orange Oil to the batter and/or frosting.
P.S. If you are one of those people that love Brownie Crust, then by all means, keep doing what you are doing!
Peanut Butter Crunch Bites
Easy no-bake recipe. Satisfies a sugar craving but gives some longer lasting energy
1/3-1/2 C. Honey
¼ Cup Peanut Butter
2 Tlbs. Butter
1 Cup Coarsely crunched Corn Flakes
1 Cup Oats
¼ C. Craisins
3-5 drops of Wild Orange Oil
1. In a small saucepan, melt honey butter, and peanut butter. Stir until smooth. Remove from heat; stir and cool 1-2 minutes. Stir in Wild Orange oil, cereal, oats, and dried fruit.
2. Drop mixture by the tablespoons (I use a Pampered Chef cookie scoop and press the mixture lightly into the scoop before dropping it out) onto wax paper. Store in an air-tight container after cool and set.
Tip: I recommend returning to press into balls when they are cool enough to the touch but still warm. They will stick together better if you do this.