Orgasmic Brownies From a Box

Legs or breasts? Blond or brunette? Fudge or cake? These are some questions of preference that have come down through the ages. And when it comes to brownies, raging food woody comes from the fudgey ones.


My latest sexy concoction includes walnuts, maraschino cherries and coconut. If those ingredients don’t give you food woody, make this a mercy dining experience and try it anyway. No guilt please. The chewy chocolate cake with crispy sweet coconut on top and sweet rich goodies inside makes for a truly decadent treat.


You can start from scratch with your favorite brownie recipe or save a few minutes by opening a box of brownie mix. Use Giradelli dark chocolate pieces for the tastiest  results.


INGREDIENTS:


1 box brownie mix
2 eggs
1/2 cup melted butter
2 8-ounce jars maraschino cherries, drained, reserve liquid
1 tablespoon instant espresso coffee
1/8 teaspoon ground cinnamon
1/2 cup Giradelli Dark Chocolate pieces
1/2 cup chopped walnuts
1 cup shredded coconut




Preheat oven to 350°F


Empty the dry ingredients into a mixing bowl.


In a small bowl whisk eggs and butter with a couple tablespoons of the reserve cherry liquid. Add instant espresso powder and cinnamon and mix well.


Pour liquid into the dry bowl and mix just to combine. Stir in chocolate pieces and nuts.


Transfer batter to a greased 8 x 8 pan. Sprinkle the coconut on top and gently pat to lock it in the surface.


Bake in the preheated oven for 1 hour. Cover with foil and bake another 15 minutes until a toothpick inserted in the center comes almost clean.


Allow to cool for 1 hour, then carefully slice into approximately 1” x 2” bars. Cover and place in the freezer for 4 hours or overnight.


To serve to company, recut bars and arrange on a plate or place into individual cupcake papers. The first row is the hardest to release from the pan, but a wide metal spatula will come in handy.


To eat alone, just cut and chew!