[My Fun-o-Rama]

Dr. Foo's Justly-Famous Magic Brownies


  • 6 oz Unsweetened (baking) Chocolate
  • 6 oz Chocolate Chips (small)
  • 1/2 Cup Butter (unsalted, or omit "1/4 tsp Salt")
  • 1 Cup White Flour
  • 4 Eggs
  • 2 Cup Sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 2 Tbs Almond extract
  • To Prepare:

    • Preheat oven to 350°. Bring eggs to room temperature.
    • In a double-boiler, melt the butter and 4 oz. of the baking chocolate. (Save the other 2 oz for the topping.)
    • In a large mixing bowl: whip eggs to froth, cream in sugar, add salt, vanilla, almond extract.
    • Let the butter and chocolate cool off, but still liquid, then add it into the mixture.
    • Add chocolate chips. Stir mixture.
    • Add flour. Mix briefly, don't overmix.
    • (Optional: separate eggs, add only the yolks to sugar, salt, etc. Beat whites to peaks, add to batter last, after flour and chips. Don't overmix.)
    • Pour into two greased and floured 8"x8" baking pans. Bake for 35 minutes.

      When the center doesn't wobble in a liquidy way, they're pretty much done. Because of the chocolate chips and all the sugar, the toothpick test for doneness will be tricky: the middle will be a little moist and sticky until it's had a chance to cool after baking.

    • Clean the double-boiler, and melt the other 2 oz. of chocolate. After the brownies have cooled on a rack, put them on a piece of waxpaper and drizzle the melted chocolate over them.
    • Let the chocolate cool, then slice 'em up.

    To make Dr. Foo's Herb-Enhanced Magic Brownies

    Use Dr. Foo's Justly-Famous Magic Brownie recipe, but with these additions:

    • 1 oz. or more Herb (cleaned, semi-seedless)
    • 1 oz. hi-test Rum

    Prepare the herb by dry-frying, sauteing, and grinding:

    Dry frying: Use an ounce or so of any decent (not great) herb. Crumble it into a large cast-iron frypan, removing any twigs or unpleasant seeds (some seeds should be retained: for flavor, sacramental qualities, and to placate your macrobiotic friends). Heat it very gently until it just begins to smoke, stirring often. All the herb should be just slightly browned.

    Sauteing: Remove pan from heat. Let it cool so the butter won't burn. Add the one-half cup butter from the regular recipe. Put on low heat. Stir the herb into melted butter. Mix in well. Throw in that old, dried chunk of hashish you've been saving for a special occasion; watch it melt and vanish. (Want to add a half-stick extra butter to get everything nicely coated? Sure, go ahead! Why not?) Simmer slowly for 10 minutes.

    NOTE: Use low heat. Try to keep butter happy -- it should not get deeply brown or burned.

    Grinding: Put all the sauteed herb into a blender. Turn off flame, let the frypan cool a little bit, then deglaze it with the rum. Add this solvent into the blender, too. Puree several minutes with a serious intention. (This may smell oddly unpleasant for a little while. Perseverence will win through all minor obstacles.)

    Put this temporarily mysterious-smelling pesto into the double-boiler, add the baking chocolate, melt all, stir well, and continue with hope and the usual recipe.


    • Provide a warning! This is an exceptionally rich and tasty recipe, what with all the chocolate, extra butter and the almond extract, so the herb won't have too strong a taste. And because it's so well cooked and pureed, it won't harm the brownies' texture. Because of this subtlety, you will have to warn your friends that these are Brownies of An Unusual Nature. Do not neglect this step under any circumstances. The author has seen an entire party reduced to semi-coherent confusion and giggles with an insufficiently labelled tray of these brownies.
    • Dosage: Depends on the quality of the herb, of course, but this way of cooking seems to potentiate it. Cut each pan into 16 squares. Try one square first. Wait an hour before doing another. It can take awhile to come on. Trust us, one is plenty. Don't believe us? You won't feel much after a half-hour so you'll do a second. After another 1/2 hour you still won't notice that you're already off so you'll do a third. It'll all hit awhile after that and you'll be gone for a long, long time. Send us a postcard.
    • Before the Munchies hit: make another, herb-free, batch ahead of time. You'll be glad you did.

    A special "Thank you!" to all the Nice People at MASS CANN/Norml for working hard to bring us to the day when you can buy ALL of the ingredients for this recipe in one trip to the store. -- dr. foo

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