My Funny Valentine’s Day Story (and Recipe!)

by Sandra Foyt on February 9, 2012

in Food Adventures

I have a friend, who will remain unnamed, who nearly ended a budding romance on Valentine’s Day. Early in her courtship, not far past the honey moon period, she received a can of Pringles from the love of her life. Despite this faux pas, the couple has been together – happily – for more than thirty years now.

Pringles are delicious, but might I recommend a more romantic alternative?

Pringles Brownies

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INGREDIENTS:

  • 6 ounces baking chocolate, unsweetened
  • 3/4 cup unsalted butter or margarine
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 3/4 cup flour
  • 1-6.41 ounce can of Original PRINGLES, regular or reduced fat
  • 1 cup coarsely chopped pecans or walnuts (optional)
  • Powdered sugar for dusting  (optional)

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DIRECTIONS

  1. Preheat oven to 350°F
  2. Line 13×9-inch baking pan with foil, and spray foil with cooking spray.
  3. In a glass bowl, microwave chocolate and butter on high for 2 minutes.  Stir until chocolate melts.
  4. In a stainless steel bowl, mix sugar, eggs, and vanilla until well mixed.
  5. 5. Pour in butter chocolate mixture and mix well.
  6. Empty PRINGLES and flour into a food processor, and puree until very fine.
  7. Empty flour mixture into chocolate mixture and mix well; add nuts to distribute.
  8. Bake for 30 minutes, and cool.

Disclosure: No compensation was received for this post; I just thought that making brownies with Pringles might be a fun thing to do with kids. Thanks to Pringles for sharing the recipe!

| Sandra Foyt is a storyteller, photographer, and road trip junkie. A veteran of six cross-country road trips, she drove Route 66, the Lincoln Highway, the fossil freeway, the extraterrestrial highway, and even “the loneliest road in America.” Find her on GetawayMavens.com, an award-winning destination guide to extraordinary travel in and from Northeast USA, on her portfolio site at SandraFoyt.com, and in freelance gigs on Family Travel 411, Minitime, Huffington Post, and Matador Network. Email: sandrafoyt@albanykid.com, Twitter @SandraFoyt.

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