Easy 5-Ingredient Brownies

These yummy brownies taste and smell super chocolatey. They are very moist, and this recipe and 5 ingredients is all you need. For a tangy taste, substitute 1/2 cup buttermilk for 2 of the eggs or 1/4 cup buttermilk for 1 egg.

2 cups sugar

1 cup flour 

2/3 cup Hershey's cocoa powder 

1 cup butter, melted & cooled a bit

4 eggs

Dash Kosher salt (optional)

Heat oven to 350. Lightly grease a 13 x 9" baking pan with cooking spray or butter. 

Grab a wooden spoon and stir together the sugar, flour, and cocoa powder in a large mixing bowl until well combined. Add a dash of Kosher salt if you like. Add the cooled butter and mix thoroughly. Add eggs, again mixing thoroughly. 

Spread the brownies evenly in the prepared pan. The batter will be thick. Bake for 40-45 minutes. Let the brownies cool completely before you cut them so they can set. You can freeze these babies, too.

-revised 4/22

Crunchy Avocado Chicken Salad

Do you ever get on a food kick where you crave the same thing for a few weeks? In college it was often tuna cheesies. You know, English muffin halves topped with tuna salad and melted cheese. Lately...my food kick is this salad. I saw recipes for avocado chicken salad and another for avocado & grilled corn salad. I looked at all of the recipes, chose a few ingredients from each one, and added a few of my own. The result was this crunchy avocado chicken salad.

2 cups cooked chicken breast, cut into bite-sized pieces

1/2 cup red onion, diced small (1/4") 

1/2 cup celery, diced medium (1/2")

1/2 cup feta cheese, crumbled

1/4 cup cilantro, chopped fine

Juice of 2 limes

4 tbsp extra virgin olive oil

2 tbsp rice wine vinegar

Kosher salt

Garlic powder

Onion powder

2 avocados (not too ripe-not too firm), cut into 1" cubes

Stir all ingredients together in a medium bowl, except the avocados. Gently stir in the avocados and cover. Put the salad in the fridge for at least 1 hour so the flavors can blend.