Brownies make everything better

Sandy Holthaus

We have had a rough last few weeks in the Holthaus home. My in-laws have had some health issues, and my brother-in-law’s grandson is very ill after heart surgery. Just when I think we are organized and back on schedule, the game of life sends us another card of unfortunate news. I am lucky, though. I have a supportive family, and we try to have each other’s backs – ALL – THE – TIME. I know I can make a single phone call and have a sympathetic ear or all-hands-on-deck if needs be. That is an excellent feeling. I try to be this person for both my family and friends.

Recently my dear neighbor was having a very heartbreaking morning. A pet died in an unfortunate accident. I didn’t know how best to help, as the entire family was very sad. Then I remembered the smell of baking makes me feel better. I went right over with chocolate muffins and shared a cup of tea. It’s only a small gesture, but I think it helped a little. On dark, sad days, we need each other, and chocolate to make it through.

I honestly think I can remember my first taste of chocolate frosting. My mom was mixing cocoa and powdered sugar with butter and milk to frost a pan of freshly baked brownies. She would let my brother Gary and I each have a beater to lick once the frosting was made. She cut her brownies in tiny servings that we would have as an after-school snack. I thought that was how you cut brownies until I was visiting my friend Terry one day. She has a daycare in her home. She will make a 9×13 inch pan of brownies and cut them into eight large bars, one for each kid. She said it stopped them from coming back for seconds, and she didn’t have to worry about eating any because the brownies were all gone. I started doing this when I made after-school brownies for my kids. I’d cut an eight-by-eight pan into four pieces, but one of them was for me! Brownies make everything better.

Peace, Sandy

“Three ways to be my friend: 1) Bake me brownies, 2) Bring me brownies, 3) Be brownies.”

Caramelized Pecan Brownies

One package chewy brownie mix (recommend: Duncan Hines)

4 tablespoons butter

1 cup chopped pecans

1 cup firmly packed light brown sugar

Preheat oven to 350^º F.

Prepare the brownie mix according to the package directions. Pour batter into a greased 9×13 inch pan.

Melt the butter in a small saucepan. Add the pecans and sugar and cook, over medium heat, frequently stirring, until the sugar dissolves. Drizzle the caramel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, 25-30 minutes.

Peanut Butter Cup Brownie Cupcakes

15 oz. package Brownie mix (any variety)

1/3 cup boiling water

1/4 cup oil

1 egg

12 miniature peanut butter cups, unwrapped

Preheat oven to 350° F. Line a muffin pan with 12 cupcake papers. Combine brownie mix, water, oil, and egg. Beat 50 strokes. Fill muffin cups two-thirds full. Press an unwrapped mini peanut butter cup into the batter until the top edge of candy is even with batter. Bake for 20-30 minutes until brownie is set. Cool.

Cherry Fudge Cheesecake Dessert

1 box (1 lb 2.4 oz) Betty Crocker^® Original Supreme Premium Brownie Mix (with the chocolate syrup pouch)

3 tablespoons butter, melted

2 packages (8 ounces each) cream cheese, softened

1-1/2 cups whipping (heavy) cream

1 can (21 ounces) cherry pie filling (you can also use raspberry or strawberry pie filling – yum)

Heat oven to 350º F. Stir together 1-1/2 cups of the dry, unprepared brownie mix and the melted butter. Press into bottom of an ungreased springform pan, or a 9-inch square pan.

Beat cream cheese in a large bowl with electric mixer on medium speed about two minutes, scraping bowl frequently, until smooth. Add remaining dry brownie mix, the whipping cream, and chocolate syrup. Beat on medium speed, scraping the bowl often, until smooth. Pour over crust in pan.

Bake 45-50 minutes for a springform pan, 35-40 minutes for 9-inch square pan, or until set; cool 20 minutes. Run a metal spatula along the side of the cheesecake to loosen before and after refrigerating. Spread pie filling over cheesecake. Cover and refrigerate until chilled, about two hours. Cover and refrigerate any remaining cheesecake. Makes 16 servings.