Baking Contest
This week, after several years of encouragement, I am entering my Brownie Ball Recipe in a prominent local Cookie Baking Contest. After this weekend, I will name the sponsor. The irony is I have never consider myself much of a cook or baker, yet each year, these cookies are a huge hit. This recipe is based on a recipe from my friend, Thalia. After a little tweaking over the years, it is still deeelish. Thalia passed away a few years ago and I would love to win this contest in her honor.
Last night, I made the Brownie
Balls with two variations. Today, they are out for taste testing at two different locations-Ron's office and the Office Staff at my daughters' school. The taste testers at Ron's office will be my best judges as they have had the original recipe for many years. I am interested to see how they respond to one slight change. The change..... Semi Sweet Chocolate VS Milk Chocolate. Oh... now you taste testers reading today will know.
This photo is how the Brownie Balls look only they are chocolate rolled in powdered sugar.
Sweetened Condensed Milk and Chocolate in one recipe... say no more!
Recipe Below.....
Brownie Balls1 12 oz Bag Semi Sweet Chocolate Chips*
3 1/2 Cups Graham Cracker Crumbs (fine)**
1 Cup Finely shredded Coconut***
1/2 C. Finely Chopped Pecans****
1/4 tsp Salt
2 Cans Eagle Brand Sweetened Condensed Milk
Mix Dry ingredients together in a large bowl. In Microwave, melt the Chocolate chips and then stir in the Sweetened Condensed Milk. Pour this mixture over the Dry Ingredients and mix thoroughly. The mixture may appear slightly dry.
Spread mixture into a lightly greased 9x13 glass baking dish. Bake at 350 for 25-30 minutes. Do not over bake.
Remove from the oven. As soon as the brownies are cool enough to touch, scoop out baked dough in and form in to 1 inch balls (I use a melon baller). Roll in powdered sugar until well coated. Work fast and continue until baked pan mixture is all formed into 1 inch balls and rolled in powdered sugar.
This makes about 100 balls.
You can cut the recipe in half and just bake in an 8x8 pan.
Tips
*I substituted Ghirardelli Milk Chocolate Chips last night and they were yummy. I think I like the semi-sweet best
**Don't use an off-brand Graham Crackers. Use Honey Maid original Graham Crackers. It makes a difference.
***Even if you are not a coconut lover, you will like this. The coconut is barely noticeable.
****I have used Walnuts before, yet prefer Pecans in this recipe.
These cookies ship well and stay fresh for about a week.
Friday is the day I drop off my final entry, samples, recipe and all. Wish me luck!
3 comments:
I wish you all the luck in the world!! I am so happy that you shared the recipe. I have to frown at people who say..."It's a family recipe, it's a secret!" After 15 years my mother-in-law would say that to me. When I finally got her sugar cookie recipe I gave to EVERYONE!! Miss you!
oh those look delish! I get more good recipes from your family. The H. Family cookbook that Jenni made and gave me is one of my favorites! And, one of my favorite Christmas presents ever was a cookbook that she hand wrote for me.
I have a recipe for bars that is close to this one. You should try and add butterscotch chips...YUMMUY!
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