It was a dark, story day in late January. Actually, it was really sunny. But. It was a bad day. Why? CT indoor sprints. Death. Evilness. Bad bad bad. For those who don’t know, the way rowers train on land is with a very devilish piece of machinery called an ergometer, aka, an erg. Since we can’t go on the water in winter (as usually the river freezes), we are trapped on these things. And on them, we have to do painful time trials to see how fast we can row 6k or 2k. The CT indoor sprints is a 2k erg race. So basically there a bunch of these lined up in the middle of a huge gym thing with risers for adults, an annoying announcer, and a bunch of people dying as they try to finish their race. The ONLY good thing about this event is that it gave me an excuse to try something new for the bingefest the team had after. And the new creation? Heart attack brownies. Artery clogging amazingness.
See, I got the original recipe from Hershey’s Chocolate Cookbook. Buuuuut I changed a couple things. As in a lot of things. For one, I accidentally added…twice the amount of chocolate…haha whoops. I also added things like white chocolate chips and graham crackers. I mean if you’re eat a brownie that already has twice the amount of chocolate than it should, may as well go all out and totally dec it out.
- 1 3/4 cups all purpose flour
- 1/4 cup unsweetened cocoa
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 egg
- 1 can (14 oz) sweetened CONDENSED milk. Not evaporated. Evaporated is runny. Condensed milk is thick. THERE IS A DIFFERENCE.
- 2 cups chocolate chips
- 1 1/2 cup crushed graham crackers
- 1/2 cup white chocolate chips
Heat oven to 350 F. Grease 13x9x2 inch baking pan. Sift together flour, sugar, and cocoa in large bowl. Cut in 1/2 cup/ 1 STICK of butter until the mixture resembles corse crumbs. This means to mush the butter into the flour mixture with your fingers and mix it all together until it resembles a crumby mixture. DO NOT use a beater. Add the egg, and mix well. Yes, now you are allowed to use a beater. Set aside 1 1/2 cups of the mixture, and press the remaining mixture into the bottom of the prepared pan. Bake for 10 minutes.
In the mean time, place the sweetened condensed milk and the chocolate chips in a double boiler. This is so the chocolate doesn’t burn. To create a double boiler, get a stainless steal bowl and a heavy bottom pan that holds 4-8 cups of liquid. Fill the heavy bottom pot with water, leaving about an inch from the top. Place the stainless steel bowl over the heavy bottom pot and MAKE SURE the water does not touch the bottom of the pan! If it does, dump some water out. And there. You have a double boiler! So place the chocolate and the condensed milk in the double boiler so it gets all melty and smooth. Pour over the crust.
Another thing you want to do is mix the crushed graham cracker crumbs with the remaining 1/2 stick of MELTED butter. Yes. Melt it. Otherwise it’ll be impossible to cover the graham crackers in butter. So yes combine that all. Then, sprinkle the mixture over the crust. Also sprinkle the remaining flour/sugar/cocoa mixture over the crust, and the white chocolate chips. Stick it in the oven for 25-30 minutes or until the center is almost set. Cool completely in pan then cut into bars. And eat.