Lazy birthday lava brownies
Two pieces deep into a dense banana cake. The same exact type that I’ve had for eight years in a row now. This marks a special day of course, why else would there be cake? I almost can’t believe that it's in fact, possible to put 22 candles on one small round cake. My mom has proven today that it can be done! This birthday is different than others because it’s the first one that I’ve spent at home in a few years. Logistically speaking, university doesn’t account for birthdays.
Just try to count all of those candles!
As I have done for the past few years, I returned to university once again this fall to embark on another year of the uncertain, in order to solidify my understanding of English and Business. This year though, my sister also left home, to begin her first year of university-how exciting this has been, I must say!
Anyways, despite two contrasting agendas we were able to be at home together for my birthday with our parents. This was a really lazy, stay-at-home weekend, where we cooked together and told each other about our adventures from the past few weeks. It was great!
Kelly and I searched for recipes to try online and in magazines (Food Network magazine is pretty drool-worthy right now). We modified a brownie recipe to meet our easy-going theme. It is absolutely amazing and I hope you’ll take the time to throw this together as quickly as we did! Just promise me that you won’t stir this once you have it in your slow cooker. Capiche?
Ingredients:
1 box of brownie mix (prepared according to package)
1 box of instant chocolate pudding (prepared according to package)
1/2 cup chocolate chips
Directions:
1. Line your slow cooker with parchment paper and spray with nonstick cooking spray.
2. Prepare the brownie mix according to the package. Pour it into the slow cooker.
3. Pour the prepared pudding mix over the brownie batter (mmm, brownie batter-the sweetest words that anyone could ever say).
4. Sprinkle on the chocolate chips. Do not stir. Place the lid on top. Cook on low for 2.5 hours or until the top has set. Serve piping hot with French vanilla ice cream.
