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Chocolate Layer Brownies |
When I first became aware of her rags-to-riches story, her drive and ambition to feed her family and turn a love for baking and cooking into a career, I bought Paula Deen's
The Lady & Son's Savannah Country Cookbook. The small, spiral-bound book is a collection of family recipes, as well as those also served in her Savannah restaurant of the same name, The Lady & Sons. I used it for a few recipes (I do love pictures though and there are none, so truthfully, I really did not flip through it that often), but it wasn't until my friend Tracy was looking over my cookbook collection one day and exclaimed that her favorite brownie recipe was by Paula Deen, I think from her
Southern Cooking Bible. Not only her favorite recipe, she continued, but the
easiest. I would now have to add the tastiest and most asked for, after making these brownies for more celebrations, potlucks, birthday parties and holidays than I could ever recall.
The recipe uses three large Symphony candy bars to create the milk chocolate layer in the middle. I still get a kick out of watching other grocery store customers looking over my healthy, pretty clean round-up of food items at the register... until they spy the brilliant, silver foil of these huge, king-size candy bars perched on top of, say, the quinoa or maybe a bag of lentils. Such big, questioning eyes, oh my. You know though, if this
was my thing, my vice of sorts, I think it would be far better than a six-pack of Bud or a carton of cigarettes, no?