{Sinful Recipe Sunday}
I have a ton of holiday candy in my freezer. I don’t know what I was thinking! I had all of these ideas and ran out of time to deploy them. Who wants holiday peppermint Santa’s Elves brownie cookies now when our minds are drifting toward cupid shaped marshmallows and white paper doilies super glued to pink construction paper hearts?
These cookies were an attempt of mine to get rid of some of it. An attempt that turned out pretty dang good, I might add. The pretzels were actually a nice textural, as well as, flavor enhancing touch.
As soon as I get rid of all the boxed baking mixes in my pantry and all of the holiday candy in my freezer I need to get serious about learning how to bake without a box. I’m not saying they don’t have their place and I will never use them again. I am also not saying that I’m totally clueless when it comes to scratch baking. I just want/need to understand the chemistry of baked goods more than I do. I found yet another amazing food blog called “Brave Tart“. I am humbled on a daily basis by the incredibly talented bloggers out there. Brave Tart is such a well written and beautifully photographed blog. And, the more I read it, the more I am convinced that I need to ditch the boxes, buy a better food scale, and research the where and why of the basic ingredients used in baking. I don’t want to just be able to tweak another person’s recipe. I want to be able to literally write a cake recipe from my own head. OK, that’s all. I think I’ve said enough. Thanks for the inspiration Brave Tart!
Candy Pretzel Brownie Cookies
Ingredients:
-1 egg
– 1/3 c. vegetable oil (I used grape seed oil)
– 1/3 c. water
– ¼ c. flour
– 1 to 2 c. peanut butter M&M’s
– 1 c. peanut butter filled cheese pretzels (crushed)
-cooking spray
Preheat your oven to 325°F. Coat 2 muffin top tins with cooking spray. In a large bowl combine brownie mix, egg, oil, water, and flour. Stir until well combined, but it is OK if it is not perfectly smooth. Stir in M&Ms and pretzels. I used a regular sized ice cream scoop filled level for each cookie (~2 to 4 Tbsp. batter per cookie). Bake for 15 to 20 minutes. Remove from oven and allow to cool in tin for a couple of minutes before transferring to a cooling rack. Then EAT!!!
