Join the “Browniebabe” Bonanza


Janelle Maiocco, Talk of Tomatoes – I promised Myriam over at Once Upon a Tart that I would share a brownie recipe this month (for her browniebabe of the month event). I must say, I don’t have a mile high stack of brownie recipes; though at the end of this month I bet she will! I rarely make brownies, though I am not sure why. Perhaps it is because they seem basic and unassuming; though they have the ability to transport the lucky eater to a place of brownie bliss.

For me, brownie bliss involves a dense, chocolaty, nut-studded, just-out-of-the-oven companion to homemade vanilla ice cream. That sentence is a mouthful, but appropriate since eating bites of brownies and creamy ice cream will be mouthful upon mouthful and no doubt if I tried to have a conversation with you DURING my brownie bliss, well, I would be talking with my mouthful right up to the last morsel (pant, pant). And while I am at it, with brownies and just melting ice cream circling my now twisted tongue, no doubt my focus will be on my mouthful of chocolaty goodness and I might not hear you too well. I am focused and somehow my hearing suffers when I am thus inwardly engaged. Can you just wait… a second… hold that thought… mmmm, that is good. Why is it you can taste better with your eyes closed? Wait—What did you say?

I may not be talking—because my tongue is in a twist—or seeing, since my eyes are closed, and I cannot hear you because I am too busy indulging in a little brownie bliss with some vanilla on top. I will simply leave it up to Myriam to sing the brownie praises, and I will just tuck away into my little blissful bowl of browniebabe goodness.

Thanks Myriam!

Nut Studded Brownie Bars
1/2 cup coarsely chopped nuts/walnuts
1/2 cup chocolate chips
1/3 cup coconut (optional: I left it out)
2/3 cup packed brown sugar
3/4 cup white sugar
1/3 cup baking cocoa
1 1/2 cups flour

Combine above in mixer.

2 eggs
2/3 cup vegetable oil
2 tsp vanilla

Add to mixer, combine. Spread into greased 8×8 inch pan. Bake at 350 for 40 minutes. Cut and serve immediately with [homemade]vanilla ice cream.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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