So, it’s Saturday Morning and the Hubs is off doing a radio show and then a podcast. None of our famous Saturday Morning Waffles today! 😩 We have gotten so used to our special weekend treats being served up hot and ready to the tune of Dean Martin singing us Italian songs that those of us left in his dust at home needed a pick-me-up-treat like we’re used to. But, it needed to be easy… we usually just roll out of bed and up to the table for our fresh strawberry and whipped cream topped delights. None of us were thinking we wanted to get into a big cooking project. This had to be easy.
- Brownie Mix
- Eggs
- Coffee
- Coconut oil/Butter
- Leftover Canned Pumpkin
So, we dug around and all we could find to start with was a gluten free brownie mix. We just picked these up at Grocery Outlet but wowzee-yowzee!! These things are GOLD! Best, best, BEST gluten free brownie AND blondie mixes we’ve tried. I don’t know what they do, but they have nailed these things. And, 3% of every purchase goes to the Sean N. Parker Center for Allergy and Asthma Research, so, good for our mouth, good for our bodies, good for the earth, and good for the world!
Ok, so with that as my inspiration, I did a quick Google search for ideas on how to turn this dessert into something that would fill us up and qualify more for “breakfast.” Here’s what I ended up with:
Into my mixing bowl, I threw the equivalent of extra large eggs (instead of the recommended medium size-throwing an extra one in helps it “cakeify”); I added some pretty warm dark roast coffee instead of the water/milk (because… coffee. That’s breakfasty, right? Why get the milk out of the fridge when you have coffee sitting right there?); then I added about 33% more oils than what the box said.
Wisk that together thoroughly to emulsify the fat and eggs and give me that Alton Brown fluffy waffle effect in memory of Chris and his normal weekend-waffle endeavors (of course these aren’t gonna come out like waffles, but it will help add the lift that our brownie mix is missing.
Once our liquids had emulsified, I added the brownie mix powder and stirred it together.
At this point, James and I were completely satisfied. This batter was incredible. We are batter people and these mixes have proved to make our favorite batters to lick EVER! We never baked a single spoonful of the last bag of Birthday Cake Blondie mix… we made the entire thing up into individual bowls of batter served with dessert spoons! So, if that’s you, then maybe you’re done now…and you just dip your spoon in and enjoy your coffee and batter-breakfast.
If you are more like Jordan & Chris, then, you might want to go on to the next steps: Stir in a cup or so of pumpkin purée to further “muffinize” it, then distribute the remaining batter into your silicone or well greased muffin tins and bake this at 325° for 35-40 minutes. Test with a toothpick. You want this to come out on the moist/dry side instead of sticky since you’ve turned it into a more cake-like substance, not brownies.
And, just for fun, because you really should have more fun for a Saturday breakfast, here is a less “Breakfasty” option I found on the internets, if you feel like playing:
Pan it: Spray cupcake liners with Bakers Joy. Put Oreo cookie in each cupcake well, 1/4 cup batter. Add 1/2 cup chopped walnuts BY HAND to each cupcake well, for even distribution. Bake It: Bake 325 F degrees for 40 minutes, toothpick comes out clean, because it’s cake (technically, it is actually “coffee” cake now!🤣), not brownies.
And, there ya go! Some yummers batter, or muffins as you wish, in just a few minutes of prep. We snuggled with the pups while we waited for them to bake, poured another cup of coffee, and chowed down!