Hot Fudge Brownie

(Continued journal entry from a year ago- January 2010)
“He explained that he must have fractured it playing football a few months prior, and gave him kudos for being so tough. Because he sought no medical attention, the body grew its own support system. Moments later we were excused. I stumbled out into the waiting room, a little shocked by our abrupt dismissal. The receptionist asked if we needed to schedule again.
“No- actually, we don’t.” I said.
Her eyes got a little red and her face broadened with a smile as she said- “I was really hoping for you guys.”
We exchanged parting pleasantries. I quickly looked around the room on our way out as I began to feel guilty that we were getting off so easy.
By the time we exited the building, I was already sending Y a text message: “Nothing is wrong with your brother. We will be home tonight!” B decided we shouldn’t waste our big city road trip. We spent the next few hours shopping and eating at Red Robin.
As I munched on a steamy french fry stolen from my husband’s plate because I ordered something healthy, I had to wonder. Was this doctor right? Could B really have fractured his femur and played through it? I guess if that’s true, he must be tough.” (To be continued)
Sometimes a plate of grilled chicken with steamed veggies just doesn’t fit with how I’m feeling. What I really needed that night was a Hot Fudge Brownie.

Hot Fudge Brownie

Make a nice thick brownie. I use a boxed mix. Make as directed, then add 3/4 cup chocolate chips, and a couple of handfuls of walnuts, if desired. Bake as directed. While still warm, cut and plate.
Add a generous scoop of ice cream
Top with hot off the stove Hot Fudge Sauce.

Hot Fudge Sauce
(Adapted from the Chocolate Glaze recipes)

Pantry version-
1 14oz. can sweetened condensed milk
12 oz. chocolate chips (I prefer semi-sweet)
1/2 tsp. vanilla

Heat the condensed milk, and chips on low heat stirring constantly until smooth. Stir in the vanilla.
Serve warm.

Refrigerator version-
1/2 cups heavy whipping cream
3/4 cups chocolate chips
1 T butter
Heat cream, chocolate, and butter stirring until melted and smooth. Serve warm.


I am a bit of a food snob about certain things:
A brownie made from a mix- I deem acceptable.
Hershey’s syrup overtop my brownie and ice cream? An unacceptable waste of calories! :)

Turtle Brownies

NBA basketball player Tim Duncan once said, “"Good, better, best. Never let it rest. Until your good is better and your better is best."
I don’t know if he was quoting someone else, or if the saying is his own, but it’s a good one.
Yesterday’s recipe is good (especially if your crowd is kids). Today’s is better:

Turtle Brownies

Begin by making Triple Chocolate Brownies.
Just before the drizzle of melted Hershey bars, sprinkle down a few more mini chocolate chips, and some chopped pecans. Gently press them into the chocolate frosting.
Spoon some jarred caramel ice cream topping (I never use anything but Mrs. Richardson’s) into a quart size freezer strength Ziploc bag. Clip a small hole in the corner and generously drizzle caramel onto the chocolate chips and nuts layer. Then proceed with the melted Hershey bar topper.

In my opinion, Turtle Brownies are better than plain Triple Chocolate.
What is best?
A Turtle Brownie gently heated with vanilla ice cream, caramel topping and hot fudge sauce.