This pot brownie is righteous and it's half-baked.

Dude, wrap your head around the concept of a brownie that you mix and bake in one pot. Did that just blow your mind?

Just wait until you try this gooey, fudgy brownie with a sticky-icky centre like a molten chocolate cake. I guarantee your mooching buds will be rolling around looking for freebies when they catch a whiff of this righteous brownie.

I tweaked this recipe on Chopped Canada using Instant mashed potatoes, fennel seed, strawberries and sandwich cookies.

 

 

Check out our Chopped Canada inspired t-shirt Chop Chop.

 

Green pesto

¼ cup of almonds

1 large bunch of mint.

2 Tbsp honey

zest and juice of 1 lemon

2-3 Tbsp water

 

In a blender, combine the almonds, oil and mint. Blend until smooth. Add the zest and juice of lemon and the honey. Blend again and set aside. Add water if needed to thin out the consistency.

 

Grill some strawberries. Putting them on skewers makes them easier to handle. Or just use raw strawberries. Whatever, man.

 

brownie

1 cup of chocolate chips

½ cup of butter

 

2 eggs

½ cup of brown sugar

1/3 cup of flour

1 tsp baking soda

pinch of salt

 

In a medium pot combine the butter and chocolate chips. Place over simmer to let them melt together.

In a bowl combine the eggs and brown sugar, whisk or beat with an electric beater until they are very light and fluffy. Super floofie!

Add the flour and baking soda to the eggs. Whisk it into the melted chocolate, scrape down the sides of the pot and pop the whole thing into the oven for 10-12 minutes. Set aside to cool and serve scoops of brownie with grilled strawberries and pesto.