Beach Brownies.

When we go away for vacation, we prefer renting a house for the extra elbow room. But quite often, we end up sacrificing space for location, cramming the five of us into some tight quarters just to be able to walk to the beach.

These, shall we say, "quaint" accommodations usually have an efficiency-style kitchen without a full sized fridge.  This is otherwise known as my worst nightmare as I still like to cook while away.  And to make it crazier, I also like to bake on vacation.  I can’t help it and yes, I know I need help.

Since Max has been such a trooper this week as he adjusts to first grade, I decided to bake something for him that might remind him of our summer trips.  It’s one of those so-called cheater recipes that start with a box mix, something I call Beach Brownies.  I like it because there are just 3 main ingredients, so you don’t have to fool around with eggs or oil or any of that other nonsense that won't fit in the mini fridge anyway.  As a side note, I feel the need to go on record saying I don’t have a huge thing, either for or against, box mixes (though I do know that some folks swear by them while just as many turn their noses waaay up at them).  Me?  I'm sort of like, meh.  Obviously, they are great for the convenience factor but because I try to avoid preservatives when possible, I make up a big batch of my own “mix” to store in the fridge and use for all of my quickie recipes when I’m home.  But that won't work on vacation so I don't hesitate to use a box mix.

The true beauty of this recipe is that you can play around with the flavors.  Below is the brownie version.  It produces a moist, slightly cakey, brownie that gets fudgier as it sits.  I think they're perfect for packing in picnic lunches because they don't disintegrate into melted chocolate goo.  Another variation we like is using a yellow cake mix and lemon flavored pudding.

Beach Brownies

• 1 (3.4 ounce) package instant chocolate pudding mix
• milk, amount as indicated in pudding directions
• 1 (18 ounce) box chocolate cake mix
• 1-2 cups semi-sweet chocolate chips or other mix-in (optional)

Directions

1. Prepare pudding according to package directions.
2. Stir in cake mix, careful not to overbeat or incorporate too much air.
3. Stir in chocolate chips or other mix-in.
4. Pour into a greased 13x9 baking pan.
5. Bake at 350 degrees F. for 30 to 35 minutes or until the top springs back when lightly touched.
6. Chow down.