Georgian Chocolate Pound Cake

This is another recipe for the Nordic Ware 70's bundt cake cookbook.  Not a bad cake, but a little on the dry side.  I already altered the milk component to give it more moisture.  Next time I'd probably reduce the cocoa powder by about a third and possibly add a couple more eggs.  Something like a raspberry sauce added to each slice would have been perfection.....definitely more ideas for next time....hahahaha.  Yummy!


Georgian Chocolate Pound Cake

1 cup butter
3 cups sugar
3 cups flour
1 cup cocoa powder
1 tbls baking powder
1 tsp salt
1 3/4 cup heavy whipping cream
3 eggs
1 tbls vanilla

Beat butter and sugar together until creamy.  Add eggs, beating for about a minute after each.  Mix in vanilla.  Mix together dry ingredients in a bowl.  Add dry ingredients alternately with heavy cream.  Spoon batter into a greased and floured bundt pan.  Bake at 325 for 80 minutes or until cake tests as done.  Cool in pan ten minutes before flipping out onto rack to finish cooling.

Chocolate Glaze

14oz can sweetened condensed milk
2 cups semi sweet chocolate chips
1 tsp vanilla
2 tsp (approx) heavy whipping cream

Mix together milk, chips, and vanilla in a bowl.  Microwave for about a minute, stirring halfway through.  Heat additional time if needed to completely melt chips and thicken glaze.  Stir in whipping cream to thin to desired glaze consistency.  Spoon over cooled cake.  Chill to set glaze before slicing.

Cookies and Cream Fudge

I found this recipe here.  So very addictive....probably should have some sort of caution sign.


Cookies and Cream Fudge

3 cups sugar
2/3 cup evaporated milk
3/4 cup butter
12 oz white chocolate chips
1 jar marshmallow cream
1 tsp vanilla
1/2 cup oreo cookie crumbs
1 cup crumbled oreo cookies

In a large saucepan mix together sugar, milk, and butter. Stirring constantly over medium heat, bring to a rolling boil. Cook for three additional minutes. Remove from heat and stir in vanilla, white chocolate, and marshmallow cream. Add in cookie crumbs. Pour fudge into foil lined 9x9 pan. Sprinkle cookie pieces over top of fudge and press down lightly. Let fudge cool for about an hour.  Leaving fudge in pan slice into squares and allow to cool completely before actually breaking apart. Nom!

Peanut Butter Oreo Bars

So easy to make.....and so very easy to eat and eat and eat.....

A 9x13 pan can be used instead of a 9x9 for thinner bars.  If a larger pan is used just increase the chocolate for the topping.


Peanut Butter Oreo Bars

2 cups creamy peanut butter
1/4 cup butter
4 cups powdered sugar
12 crumbled oreo cookies
1 cup milk chocolate chips, melted

Put peanut butter and butter in a bowl.  Heat in microwave until melted, stirring often. Stir in powdered sugar, a cup at a time.  Knead mixture when it becomes too thick to easily manage with a spoon.  Add in crumbled cookies. Spread mixture in a wax paper lined 9x9 pan. Spread melted milk chocolate across the top of the bars.  Chill until chocolate is set.  Lift out bars and slice into squares.

Dressy Oreo Pudding Cups

You can either prepare individual cups with this recipe or use a 9x13 pan to make one large batch. Quick tasty treat no matter how it's served.


Oreo Pudding Cups

Bottom layer:
24 oreo cookies, crushed to crumbs
1/4 cup melted butter

Mix butter and cookie crumbs together. Spoon into cups for bottom layer.

Middle layer:
Large box instant chocolate pudding (6 servings)
2 1/2 cups cold milk
8oz cream cheese, softened
1/4 cup butter, softened
3 cups powdered sugar
12 oreo cookies, crushed to crumbs

Mix box of pudding and milk together with a whisk until thickened. Set aside.

Blend cream cheese and butter together until smooth. Add in powdered sugar. Mix in pudding and cookie crumbs. Spoon into cups for middle layer.

Top Layer:
12oz cool whip
Whole oreos
1/4 cup melted milk chocolate

Spoon cool whip into cups to form final layer.

Dip half of whole oreos into melted chocolate and allow to set before using as garnish. Chill cups until ready to serve.

Two Layer Peanut Butter and Chocolate Bars

These bars just call to the chocolate and peanut butter lover hiding inside of me.  I was forced to taste test them very thoroughly...ehehehehe.

The salt in the crust can be omitted, but the spike of saltiness against all the sweet really does give the bars a kick in the flavor department.

I used semi sweet as my chocolate topper, but milk chocolate or dark chocolate would work just as well.


Two Layer Peanut Butter and Chocolate Bars

Crust:
2 sleeves of graham crackers ground into crumbs
3/4 cup melted butter
1/3 cup sugar
1 tsp sea salt

Mix together all ingredients and press into a greased 9x13 pan.  Bake at 350 for 10 minutes.  Cool.

First Layer:
8 oz cream cheese, softened
14 oz can of sweetened condensed milk
12 oz bag of peanut butter and chocolate chips, melted
1/2 cup creamy peanut butter

Mix together cream cheese and peanut butter.  Pour in sweetened condensed milk and beat until smooth.  Mix in melted chips and blend thoroughly.  Spread mixture on top of graham cracker crust.

Second Layer:
2 1/2 cups dark chocolate peanut butter
1/4 cup butter
4 cups powdered sugar
1/2 cup milk (approximately)

In a bowl, heat peanut butter and butter in the microwave until melted.  Stir in powdered sugar.  Add in enough milk to make mixture spreadable.  Spread across top of the first layer in 9x13 pan.

Chocolate Top:
1 cup semi sweet chocolate chips

Melt chips in microwave and spread across the second peanut butter layer.  Chill in fridge until set and cut into squares to serve.

Ice Cream Topped Ice Cream Cone Cupcakes

Ice cream cone cupcakes topped with ice cream.....it's like it was meant to be!  Just further experimentation with my last post of ice cream cone cupcakes.  I've always been a big fan of cake and ice cream, but then I can be a traditionalist at times.....rare times....ehehehehe.  

These cupcakes are so very yummy.  The drawback is having to do a lot of last minute prep topping the cupcakes right before you serve.  Definitely worth the extra scramble though.  I tossed on a little magic shell to finish it off.  Magic shell was a little messier than I was expecting.  My ice cream wasn't super duper cold though since I was going for easy scooping which probably made a huge difference.  Serving a crowd I'd definitely skip the chocolate top....serving a few at a time...I'd go for it.

Ice Cream Cone Cupcakes

A fun cupcake to make. Any cake recipe can be used but I went with a pound cake since a spillover with a thick batter was less likely.

Ice Cream Cone Cupcakes

Chocolate Chocolate Chip Mini Pound Cake
1 cup butter,  softened
3 cups sugar
6 eggs
1 tsp vanilla
1 cup heavy cream
2 1/2 cups flour
1/2 cup cocoa
2 cups semi sweet chocolate chips


Cherry Cream Cheese Frosting
8oz cream cheese softened
1/4 cup butter softened
3 cups powdered sugar
1 tsp cherry extract
Red food color

Beat together butter and sugar. Add in eggs, two at a time. Mix in vanilla and cocoa. Mix in flour and cream alternately, beginning and ending with flour.  Fold in chocolate chips. Spoon batter into large pastry bag or big zip lock and pipe into cones. Use muffin pans to bake cones at 325 for 30 minutes or until done. Cool. 

Mix butter and cream cheese together. Add in powdered sugar, extract, and food color. Spoon frosting into pastry bag and pipe onto cooled cupcakes. 

Chocolate Chocolate Chip Mini Pound Cakes

What do you do when you find an amazing yellow pound cake recipe? Make a delicious chocolate version of course. Everything is better with chocolate. I'm almost positive that's an unwritten law.


Chocolate Chocolate Chip Mini Pound Cakes

1 cup butter,  softened
3 cups sugar
6 eggs
1 tsp vanilla
1 cup heavy cream
2 1/2 cups flour
1/2 cup cocoa
2 cups semi sweet chocolate chips

Beat together butter and sugar. Add in eggs, two at a time. Mix in vanilla and cocoa. Mix in flour and cream alternately, beginning and ending with flour.  Fold in chocolate chips. Spoon batter into lined mini loaf pans (two cupcake liners work perfectly as a mini loaf liner) and bake at 325 for 45 minutes or until loaves test done. Cool on racks.

Mint Chocolate Chip Dip

Psssst.....The dip is really just a flavored frosting but the mint flavor makes it outrageously tasty. A fun treat that mixes up in a flash.


Mint Chocolate Chip Dip

8 oz cream cheese, softened
1/4 cup butter, softened
3/4 tsp mint extract
3 cups powdered sugar
1/2 cup mini chocolate chips

Mix together cream cheese and butter until smooth. Add in mint.  Mix in powered sugar. Spread mixture on serving dish and top with chocolate chips. Serve with animal crackers or teddy grahams.



And for more mini cake fun...I cut a chocolate cake into small squares, iced it with the beloved mint frosting, and glazed the whole shebang with chocolate. A sprinkle of mini chips and it's ready for nomming. I'll need my favorite fork and some alone time.....

Mini Cake Fun

Just a little fun with a mini cake...Chocolate curls make such a fun garnish.  Three layers of three inch chocolate cookie rounds frosted with chocolate cream cheese frosting.  A sweet surprise to give someone special.  

German Chocolate Cake

This recipe came from Betty Crocker.  I doubled the frosting so that I could cover the entire cake with highly addictive coconut topping.  I've never been fond of cake with unfrosted sides.

The original recipe called for the chocolate to be melted in water. I just couldn't do it so I used some skim milk instead.

German Chocolate Cake

4 oz sweet chocolate
1/2 cup milk
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 cup butter
4 eggs seperated
1 tsp vanilla
1 cup buttermilk

Frosting
3 egg yolks
1 cup sugar or brown sugar
1/2 cup butter
12 oz can evaporated milk
1 tsp vanilla
1 1/3 cup coconut
1 cup chopped pecans

Melt chocolate and 1/2 cup milk in the microwave. Stir often until melted completely. Set aside to cool.

Beat butter and sugar together until creamy. Add in yolks mixing throughly. Add in melted chocolate mixture and vanilla. Mix in flour, baking soda, and salt alternately with buttermilk. Set batter aside.

Use mixer to whip egg whites to stiff peaks. Fold egg whites gently into batter.

Pour batter into three 9 inch rounds, greased and lined with parchment paper.  Bake at 350 for 30 to 35 minutes or until cakes test as done. Cool 10 minutes in pans before removing to finish cooling.

In a saucepan mix together yolks, sugar, butter, evaporated milk, and vanilla. Cook over medium heat, stirring constantly, until thickened and bubbly.  Remove from heat and stir in coconut and pecans. Cool completely. Mixture will firm and become spreadable.

Place one cake round on serving plate. Frost to. Place second cake round on top of first and frost top. Repeat with final round, spreading frosting down sides. Enjoy.

Black Forest Cake

I can't believe I forgot to take a picture of the cake until I wrapped it up....but better laye than never.  I found the recipe here. Awesome cake. Moist, tender, and oh so good.

The recipe called for coffee but I decided to try out kahlua and stout instead. Interesting flavors from both but I did prefer the stout. More complex flavor I thought.

Chocolate garnish is purely optional. It's hard to resist adding more chocolate though.  Whipped cream under the cherries is also not a must but I wanted whipped cream throughout my cake instead of just around the edges.


Black Forest Cake

1/2 cup oil
2 cups sugar
2 eggs
1 cup Kahlua or stout
1 tsp vanilla
3/4 cup cocoa powder
1 3/4 cup flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 can cherry pie filling
1 large container cool whip

Beat together oil and sugar. Add in eggs, blending well. Add in cocoa powder, stout, and vanilla. Mix flour, baking soda, baking powder, and salt in alternately with buttermilk.

Pour batter into two greased 9 inch rounds with parchment on the bottom. Bake at 350 for 30 minutes or until done. Cool ten minutes in pan before removing to finish cooling.

Place one layer of cake on cake plate. Top with whipped cream and cherries. Add second layer and repeat spreading whipped cream down sides of cake. Garnish with chocolate if desired. Chill until ready to serve.

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Chocolate Cream Pie Take 2

I've posted this pie before but I've made a couple tweaks. Excuse the ready made crust...I've dubbed it the crust of shame...but I'm sending this pie home with someone and I don't want to worry about a pie plate being returned. 

So very garnish happy on this pie. I melted a wee bit too much chocolate so I went a little nutty. 

Chocolate Cream Pie

1 1/2 cups sugar  

1/3 cup cornstarch

1/2 tsp salt

3 cups skim milk

4 egg yolks, lightly beaten

1 tbs 1 tsp vanilla

3 oz semi-sweet chocolate chips

8 oz Cool Whip

Prepare and bake crust.  Mix together sugar, cornstarch, and salt in a large saucepan.  Whisk milk into eggs.  Add milk mixture to sugar mixture and combine.  Stir in chocolate.  Cook over medium heat, stirring constantly until mixture thickens and begins to boil.  Cook one minute before removing from heat.  Stir in vanilla.  Pour into graham crust and press plastic wrap to the surface of the mixture to prevent a skin from forming.  Chill.  Top with cool whip.  Garnish as you desire.  Makes one 9inch cream pie.

And here is the precious little man that keeps me hopping and out of the kitchen.  ;)

Peanut Butter Cookie Cake 2.0

The original version of this cake can be found here.  I went a wee bit overboard on this version.  I may have finally gone too far on a dessert.  ;)  I didn't think I'd ever hear myself say that though.  The peanut butter cup chunks really rocket up the richness factor.  Cut the pieces as small as possible. 

You can put chocolate on both sides of your peanut butter cup chunks, but I don't think it's necessary.  I did the double sided version by spreading a thin layer of chocolate on the peanut butter...chilling it to set...flipping it over and spreading another layer of chocolate on the back.  Honestly it's going to get broken up for garnish so there's no need for the extra effort.  If you're short on time you can just chop up some peanut butter cups instead of making your own version.


Peanut Butter Cookie Cake

Cookie Layers:
1 cup butter
1 cup brown sugar
3/4 cup sugar
2 eggs
1 cup creamy natural peanut butter
2 cups unbleached all purpose flour
2 tsp baking soda
12oz semi sweet mini chocolate chips

Cream butter and sugars together.  Mix in eggs and peanut butter.  Mix in flour and baking soda.  Fold in chocolate chips.  Divide batter between 3 greased 9in square pans.  Spread the cookie dough out into an even layer.  Bake at 350 for 10 to 14 minutes or until cookies are done.  Remove from pans and cool.

Peanut Butter Cup Chunks:
1 cup creamy natural peanut butter
2 cups powdered sugar
2 tbls butter
enough milk to make mixture easy to spread
6oz milk chocolate chips

Mix together peanut butter and butter.  Heat in the microwave until smooth and melted.  Stir in powdered sugar.  Add enough milk to make the mixture easy to spread with a spoon.  Line a cookie sheet with waxed paper and spread peanut mixture out into a thin layer.  Melt milk chocolate chips and spread across top of the peanut butter.  Chill to set.  Break into chunks.

Chocolate Glaze:
14oz non fat sweetened condensed milk
12oz milk chocolate chips
1 tsp vanilla
2 tbls milk

Mix all ingredients together in a bowl.  Microwave, stirring often, until mixture is melted and smooth. Stir in milk to thin glaze slightly.

Filling:
8oz reduced fat cream cheese
14oz no fat sweetened condensed milk
12oz peanut butter chips
1/4 cup creamy natural peanut butter
3/4 of the peanut butter cup chunks

Melt peanut butter chips in the microwave until smooth.  Set aside.  Blend together cream cheese, sweetened condensed milk, and peanut butter until smooth.  Mix in melted peanut butter chips.  Fold in the peanut butter cup chunks.

Spread 1/3 of the peanut butter filling on top of a cooled cookie layer.  Spread a thin layer of chocolate glaze on top of the filling.  Top with another cookie layer and spread another 1/3 of the peanut butter filling.  Spread another layer of chocolate.  Repeat with final layer, spreading the chocolate down the sides of the cake as well as the top.  Garnish with remaining peanut butter cup chunks.  Chill to set.

Bubblegum Truffles

I still giggle over the bubblegum flavor of these truffles.  Who knew that mixing Tropical Punch Kool-aid and white chocolate would result in this flavor.  The make the perfect centers to top with a wide variety of candy I must say.  Super easy to whip together and a very creamy truffle.


Bubblegum Truffles

14oz non fat sweetened condensed milk
2 cups powdered sugar
1 envelope Tropical Punch Kool-Aid
12oz white chocolate chips
12oz milk chocolate chips
2tbls shortening
Jelly Beans

Mix together sweetened condensed milk and Kool-Aid.  Beat in powdered sugar.  Melt white chocolate chips in the microwave until smooth.  Add the melted chocolate to the milk mixture, blending until creamy.  Form into balls and place on waxed paper.  Chill for an hour or so.

Melt milk chocolate chips and shortening in the microwave until smooth, stirring often to prevent overheating.  Dip centers in chocolate with a fork and place back on waxed paper.  Top dipped truffles with jelly beans as you go along.  When you have finished dipping in chocolate, use your fork to flick lines of drizzle across the tops of the truffles.  Chill until set.

Orange Slice Cake

This cake is from an old recipe book....300 Ways To Use Your Bundt Pans.  Such a fun recipe I couldn't resist trying it out.  So very tasty.

Chopping the orange slices did take forever so brace yourself for that part.  Be sure to grease the dickens out of the pan because man did the top of the cake want to stick....harsh language was used to coax it out.  ;)

I didn't plan to do a chocolate drizzle, but the cake looked unfinished to me with just the white glaze.


Orange Slice Cake

Cake:
1lb orange slices, cut fine
8oz chopped dates
1 1/3 cups sweetened flaked coconut
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
1/2 tsp salt
2 1/2 cups flour
1/2 tsp baking soda
1 cup milk, soured

Glaze:
14oz can non fat sweetened condensed milk
12oz white milk chocolate chips
2 tsp orange extract
1/4 cup dark chocolate chips (garnish)

Mix 1/2 cup of the flour with the dates, orange slice pieces, and coconut and stir to coat.  Set mixture aside.

Cream together butter and sugar until fluffy.  Mix in eggs.  Add in vanilla, salt, and baking soda.  Alternately add milk and remaining flour to batter.  Fold in orange slice mixture. Pour batter into greased bundt pan and bake at 325 for 1 hour and 15 minutes or until cake tests done.  Cool.

Mix together sweetened condensed milk, white chocolate chips, and orange extract.  Microwave, stirring often, until smooth and creamy.  Spoon glaze over top of cooled cake.  Chill to set the glaze.

Melt dark chocolate chips.  Spoon chocolate into ziplock bag with tip cut off.  Drizzle chocolate over bundt in whatever pattern you prefer.  Chill.

The first slice of cake never comes out pretty.....and yet I took a picture of this slice anywho....ehehehe.

Chocolate Cookie "Oreo" Cheesecake

 

I ran across this recipe on the Taste of Home website.  It demanded to be made.  Oreo cookies and cheesecake....clearly a match made in heaven.  Quite tasty.  I managed to hold back on the garnish this time...though the top would look sweet with some chocolate covered Oreo pieces I think.  ;)

Don't neglect the baking sheet under the springform while baking....definitely a must.


Chocolate Cookie "Oreo" Cheesecake
 
1-1/2 cups Oreo Cookie crumbs, about 16 to 20 cookies
1/4 cup butter, melted
4 - 8oz packages light cream cheese, softened
1 cup sugar
1 1/2 cup milk chocolate chips, melted
1 tbls vanilla
4 eggs
20 Oreo cookies, coarsely broken up (less is fine, I used whatever was left in the pack)

Combine Oreo crumbs and butter and press into a springform pan.  Chill until ready to pour in the filling.

Beat cream cheese and sugar together until well mixed.  Beat in melted chocolate and vanilla.  Add eggs, mixing until just combined.  Fold in broken up cookies.  Pour over crust.

Place pan on baking sheet and bake for 50 to 60 mins at 325, or until center is mostly set.  Remove from oven and loosen rim of pan with a butter knife.  Cool and then chill before slicing.

Chocolate Mint Cheesecake

I found this recipe in an old Philadelphia Cream Cheese Cheesecake cookbook.....yes an entire cookbook of cheesecakes does equal love.  ;)

Very tasty and quite minty with the extra chopped mint wafer pieces on top.  The cheesecake would be fine without garnish, but the top just looks so plain....it demands some zazz.  I tend to garnish everything though so I might be biased lol.


Chocolate Mint Cheesecake

Crust:
1 cup vanilla wafer crumbs
1/4 cup butter, melted
1 tbls cocoa
1 tbls sugar

Mix everything together and press into the bottom of a springform pan.  Bake at 350 for 10 mins.

Filling:
3 - 8oz packs reduced fat cream cheese
2/3 cups sugar
3 eggs
6oz semi sweet chocolate chips, melted
1/2 cup mint wafer candy, chopped
1/2 cup fat free sour cream
1 tsp vanilla

Combine cream cheese and sugar until well blended.  Blend in eggs.  Blend in chocolate, sour cream, and vanilla.  Fold in candy pieces.  Pour into crust and bake at 350 for 50 mins.  Loosen rim of pan and cool.  Chill.  Garnish with additional melted chocolate and chopped mint candy pieces if desired.

Mini Barrel Cake

I've always wanted to make a barrel cake.  They just look so fun.  You can usually pretty much any cake, cookie, glaze, frosting, ice cream combination to put it together too...nice flexibility there.  The candy on the sides and top do take this cake over the top for richness though.  A little piece goes a very long way.

I dubbed this a mini cake since I could only find snack sized Kit Kats at the store.  ;)

Sadly no sliced pictures of this cake....I couldn't preslice this one before it left the house.

My vanilla filling layer was very, very thick.  Instead of a chocolate glaze on the outside of the cake I could have done a thin middle layer and used the remaining filling to frost the top and sides of the cake.


Dark Chocolate Stout Brownies

1 1/2 cups unbleached all purpose flour
1 1/2 cups sugar
1/2 cups brown sugar
1 cup butter
4 eggs, beaten lightly
2 tsp vanilla
1/2 cup unsweetened dark cocoa powder
1/2 cup warm stout
1 cup dark chocolate chips
1/2 tsp salt

In a small bowl, whisk together the warm stout and the cocoa powder.  Set aside.  Combine butter and dark chocolate chips in a bowl and melt in the microwave, stirring often.  Stir stout mixture into butter mixture.  Stir in sugar, brown sugar, and vanilla.  Mix in eggs.  Fold in salt and flour.  Pour into two greased 8in rounds.  Bake at 350 for 18 to 20 mins.  Remove from pans and cool.

Vanilla Cream Frosting/Filling:
1/2 cup butter
1/2 cup shortening
2 cups marshmallow cream
1 tbls vanilla
3 cups powdered sugar

Cream together butter and shortening.  Add in marshmallow cream and vanilla.  Slowly mix in powdered sugar.  Place one brownie round down on a serving plate.  Spread filling on top of round.  Top with remaining brownie round.

Chocolate Glaze:
1 14oz can non fat sweetened condensed milk
12oz dark chocolate chips
1 tsp vanilla
2 tbls to 1/4 cup milk

Mix together sweetened condensed milk, dark chocolate chips, and vanilla.  Microwave, stirring frequently, until mixture is smooth.  Add in milk to thin chocolate.  Pour over top and sides of brownie cake.  Place a ring of snack sized kit kats around the sides of the cake with the kit kat name facing inwards.  Top cake with M&M's, spreading any extras around the base if you like.  Chill.

Dark Chocolate Stout Brownies

Ages ago I ran across the recipe for the "Baked" Brownie over at Fake Ginger.  Super yummy brownies?  I had to test this out for myself since I managed to get in some kitchen time over the weekend.  Ahhhh baking.....how I've missed you.

Not being a fan of coffee I always substitute in stout....which took some tinkering in this recipe given the original contained espresso powder.  The brownies turned out nicely though.  Rich, dark and tasty.....oh yes.  The texture is more of a cross between cake and a brownie, but I didn't mind that too much.



Dark Chocolate Stout Brownies

1 1/2 cups unbleached all purpose flour
1 1/2 cups sugar
1/2 cups brown sugar
1 cup butter
4 eggs, beaten lightly
2 tsp vanilla
1/2 cup unsweetened dark cocoa powder
1/2 cup warm stout
1 cup dark chocolate chips
1/2 tsp salt

In a small bowl, whisk together the warm stout and the cocoa powder.  Set aside.  Combine butter and dark chocolate chips in a bowl and melt in the microwave, stirring often.  Stir stout mixture into butter mixture.  Stir in sugar, brown sugar, and vanilla.  Mix in eggs.  Fold in salt and flour.  Pour into a greased 9x9 pan and bake at 350 for 30 mins or until brownies are set.  Cool before slicing.