My Brownie Baking Disaster and How I Redeemed Myself

Kori Puckett

One day while I was going through one of my sugar cravings, I decided to try my hand at baking brownies. It turned into a baking disaster.

At first I thought it was because I was baking it too slowly. But soon I discovered that what I had essentially was mushy chocolate mix that was too oily to even bake properly. Nothing could save it, so it was quickly tossed out.


Not to be discouraged, I tried my hand at making Praline Brownies.


  • 2 sticks of butter
  • 4 squares of baking chocolate
  • 4 eggs
  • 2 cups of sugar
  • 1 1/2 cup of flour
  • 2 teaspoons vanilla extract
  • pinch of salt

For the topping, you'll need:

  • 3 tablespoons butter - melted
  • 3/4 cup light brown sugar
  • 3/4 cup pecans - chopped


Melt the chocolate squares and butter together. Mix lightly beaten eggs with the sugar, flour, vanilla extract and a pinch of salt. Add the melted chocolate mixture. Spread in a 13 x 9 x 2 inch pan.

Combine the 3 tablespoons of the melted butter, the brown sugar and pecans. Sprinkle evenly over the batter.

Bake for 25 to 30 minutes in a 350 degree oven. Do not overcook. Brownies should be creamy in the center.

The only thing I did differently was take out the pecans for the topping and sprinkle chocolate chips on top of the melted butter and brown sugar instead. I prefer not to have nuts in or on my desserts (with rare exceptions, like macadamia nut cookies- -yummy).

These brownies turned out better, so I figure I've redeemed myself for the previous brownie baking bust.


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