Outside, it is currently snowing and 17 degrees. This puts one in mind to think about things covered in white stuff as well as things to add on very important layers of fat. Snow-flecked brownies meet this description. So, I decided to make these dump bar brownies and hope for the best.
I did the snow-flecked part by adding powdered sugar. As can already be determined by the picture, the “snow-flecked” part didn’t work out so good. See, I thought you were supposed to sprinkle it on *before* baking. So, there are now faint hints of whitish lumps scattered atop the brownies. So, they’re like snow-topped brownies if you imagine that the snow has been sitting there for several days and mostly melted and had been driven across a fair bit. Still counts, right?
As for the recipe itself? It was OK. The brownies were quite cake-like, and while they were good for a cake-like dessert, my preference for brownies is close to half-raw, so these would not rank high on my brownies list. They’re the sort of thing where, if I lived decades ago and was working for a limited set of cookbooks, I might bake them again, but since I have the glory of the Internets at my fingertips, there are waay too many recipes out there that might taste better that I’m willing to try instead.
Incidentally, I made this for the monthly challenge over at Sweet & Simple Bakes. It’s my first challenge with them, and, assuming future challenges involve delicious items, I look forward to doing more!