By Teri Cayton
The Parsons Advocate
One week until Christmas and I am happy to see it coming. My brother goes back to the doctor on the 23rd to see if he can get the trach out of his throat and I am keeping my fingers crossed. He says his throat keeps swelling up and I don’t understand why. I hope it has nothing to do with the cancer coming back. I don’t think I could bear it.
The way we think alike and think of each other at the same times is freaky. I think we should have been twins the way we have the same feelings and thoughts at the same time. I will call and he will say, “I just picked up the phone to call you.” If twins could be born three years apart I think we accomplished it. Momma Said, “Double trouble I do not need.”
I just want my brother back hale and hearty as the old saying goes. I need him to be with me for years and years to come. I refuse to accept the alternative. I can be a very stubborn person when presented with the right circumstances. I would go the hell and back for my brother and if that instance rears its ugly head I will face it head on. Momma Said, “And damn the consequences.”
Got off track there just a bit so back to Christmas, I am going to take a vacation, the first in about 13 years. The agenda is planned and I hope it is a great time had by all. Momma Said, “Enjoy life while you can because it is a fickle thing.”
Crock Pot Chocolate Fudge Brownie
Ingredients
- 2 cups (12oz.)dark chocolate, coarsely chopped
- 1 cup unsalted butter, cut into 1-inch pieces
- 5 eggs , at room temperature
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1½ cups sugar
- ½ cup light brown sugar
- Handful of chocolate chips
- ⅔ cups brown sugar
- 1 cups boiling water
- 1 ½ tablespoons unsweetened cocoa powder
Instructions
- Melt the chocolate and butter together in a large bowl in the microwave or over a saucepan of simmering water. Heat just until the chocolate and butter are completely melted and smooth. Set aside to cool a little.
- Whisk in the sugars. This will cool down the mix before you add in the eggs.
- Whisk in the eggs and vanilla to the chocolate mixture and whisk until combined.
- Lastly fold in the flour, salt and cocoa over the chocolate mixture until just combined. Then add in your handful of chocolate chips and stir in.
- Butter your crock pot dish and pour in your batter. Flatten it out with the spatula on top.
- In another bowl, combine the brown sugar, water and cocoa. Pour over batter without stirring. This mix makes the brownie incredibly moist.
- Cook on High for 1 ½ – 2 hours. Every crock pot is different so your timing may vary. Keep the lid on while cooking as it needs all of that lovely steam to help it cook and stay moist. You will know when the brownie is cooked because it will be firm on top. (this recipe can also be cooked in an oven, see notes)
- Remove it from the crock pot dish from the crock pot and set it aside to cool down for 30 minutes.
- Enjoy warm with some vanilla ice cream.