A New Kitchen and Berry Chipotle Brownies

For the first time in my life, I have my own kitchen. It's a weeny, dinky little thing that consists of a miniature stove/oven, microwave, fridge, and approximately 3 linoleum squares, but it's all mine. My first meal was a simple one: spaghetti with marinara/ground beef, garlic bread, a spinach salad with tomato and Parmesan, and some Chardonnay. Most of those to come will likely involve canned soup, peanut butter and jelly sandwiches, or Golden Grahams, but I'm promising myself that I will make at least one "real" meal a week.

The first delectable goody I baked in my teeny kitchen: chocolate-raspberry-chipotle-blackberry brownies. I'll admit, I used boxed brownie mix, but my boyfriend Alexander can attest that this stuff is quality. Milk chocolate brownies are the way to go from now on. Except for dark chocolate brownies. I digress.

• Pillsbury Family Size Milk Chocolate Brownies (2 for $5 at Jewel Osco!)
• vegetable oil
  
• water
• 2 eggies
  
• Bronco Bob's Roasted Raspberry Chipotle Sauce
• blackberries, yum!

As I began, I realized that I don't actually own a mixing bowl. I used a cooking pot instead, since nothing else was big enough. I poured the brownie mix in then opened the fridge to get 2 eggs. One of my eggies was cracked! I always checked the egg carton for broken ones for my mom when we used to go shopping together, but I had forgotten. Never again! Anyhow, I made the brownies as described on the box, except I added a bit less water and a bit more oil. I like my brownies a little more moist and chewy, less cake-like, and this does the trick.


Baked 'em. Heated up the raspberry chipotle sauce, drizzled it over the brownies, and added a few blackberries for good measure. Here are the innards, look how moist. YUM.