Chermanda's Brownies

Chermanda--unusual name, you say? This delectable deep dish brownie recipe offers two variations--the first from my friend, Cher-yl and the second from my daughter, A-manda. These yummy treats--using Cheryl's variation--did a disappearing act at the church picnic; therefore, I can only present to you a "before baking" photo.

Cheryl's Version

3/4 cup butter or margarine, melted
1-1/2 cups sugar
1-1/2 teaspoons vanilla
3 eggs
3/4 cup flour
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips or peanut butter chips (I like chocolate chunks.)

Preheat oven to 350 degrees. Grease 8" square pan. In bowl, blend melted butter, sugar, and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread into prepared pan. Bake 40-45 minutes or until brownies begin to pull away from sides of pan. Cool completely before cutting (yeah, right).

Amanda's Version

3/4 cup cocoa
2 cups sugar
1 cup margarine or butter, melted
4 eggs
1 teaspoon vanilla
1-1/4 cups flour
1/2 teaspoon salt
1/2 cup chopped nuts

Preheat oven to 350 degrees. Grease 9" square pan. Melt butter. Meanwhile, in mixing bowl stir together the cocoa and sugar. Add melted butter and stir. Add eggs and vanilla; mix well. Add flour and salt; combine just until smooth. Stir in nuts. Turn into prepared pan and spread evenly. Bake 50 minutes or until brownies test done. Cool (okay, sure) and cut into 12-16 squares.

Either version of these rich, sweet, dark and decadent squares is a rare treat from my kitchen, but when offered, we throw caution to the wind and embrace them fully.