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OK you just had to get into desserts...and chocolate...you do know I’m a serious choco-holic right?

I think this came from a recipe book of all chocolate recipes. My favorite book...

Oatmeal Brownie Bars

3sq unsweetened chocolate

1 stick butter (no I didn’t say margarine) Ok I guess margarine would work as long as you keep it away from me

¾ C brown sugar

1 tsp vanilla

1 egg

½ tsp salt

2 ½ C old fashioned oats.

Melt butter and chocolate over very low heat or double boiler. You can use a microwave but I hate the things so don’t ask me how. Also make sure your pan is completely dry for melting chocolate. Water has a detrimental affect, I can’t remember what. (CRS strikes again)

Mix in all but oats and stir well, add oats and mix well. Line 8 inch brownie pan with aluminum foil, grease with butter or cooking spray (if you really have to use that...OK I’ll shut up)

Put mixture into lined pan and spread with spoon, it will be pretty thick.
Bake at 425º F 15 - 20 minutes. Cool on wire rack, cut into 2” squares.

Warning...addicting...

And how about the best Chocolate pie I’ve ever seen??? I use dark cocoa, I can’t make a crust so I either buy them or use my mother’s crust mix. Just add water...I still screw up 3/4 of them...

OK I got this recipe online, can’t find my recipe folder after moving here from Louisiana, got lucky and found the copy I gave my mother a while back...

Chocolate Pie

Melt 2 Sq baking chocolate in 1/2 cup milk. (4 TBSP cocoa, omit melting step, use entire 2 cup milk)

Ingredients:

2 C milk total including 1/2 cup for melting chocolate
3/4 C sugar
1/3 C flour 3 egg yolks, beaten.

Instructions:

Mix all but eggs. Heat and melt chocolate slowly, keep on low heat until it starts to thicken. Stir constantly.

When thick add a small amount to egg yolks (to help heat them) add eggs into mix. Bring just to a light boil. Remove from heat and cool, pour into baked pie shell.

Refrigerate until set.

Note - If you just add egg yolks to hot mixture it will cook them. Adding a little chocolate mix heats eggs but won’t let them cook.

A little whipped cream makes this the best pie I’ve ever had. Works well with plain chocolate or cocoa, but dark cocoa is highly recommended. You can also add a little vanilla, no more than 1/4 tsp. I don’t use the vanilla.

If you don’t know how...

Whipped Cream.

Use heavy cream. I found it works better than just whipping cream. 1 cup works for a pie.

Put whipping cream, bowl and mixer beaters in freezer for 20-30 minutes. Get everything ready so you can work quick, you want it still cold as possible, a little frost forming won’t hurt. Start mixer at medium speed, add a few drops vanilla extract, gradually add a little sugar at a time until it starts to taste slightly sweet. I don’t remember how much, I just keep adding a little at a time until it has a slightly sweet taste, probably no more than 2 tsp.

Mix until it turns firm, you can pull the mixer out and peaks stay put. You’re done. Ok not quite, you still have to spread it on the pie...you did make the pie...right???