The Pioneer Woman’s Filched Brownies

What have I been doing with my life all this time? Saturday’s installment of Food Network’s Pioneer Woman featured ground-breaking menu innovation. Imagine if you will eating hot wings served with blue cheese dressing and celery sticks…all while watching a football game. Such a genius that Ree Drummond, I mean really, who knew the faux little ol’ ranch wife was capable of such awesomeness.

The inventive Pioneer Woman didn’t stop there though. Next, she whipped up Pico de Gallo, combined it with avocados and called it guacamole. What sent this dish over the top was the addition of chips. Yes, you heard me right, Ree served it with C H I P S.  If the Pioneer Woman’s trying to establish her culinary legacy,  this kind of thinking outside the box all but guarantees it.

But what’s had the food world buzzing ever since was Ree’s refreshingly creative, over-the-top dessert. Together with her partner in crime, Duncan Hines cake mix, the Pioneer Woman knocked out a batch of sinfully decadent brownies. That’s right, B R O W N I E S!

Sadly, the real magic behind this cutting-edge dessert was never actually disclosed. The specious Pioneer Woman closet plagiarist apparently lifted the recipe straight out of Bartlesville, Oklahoma’s Taste of the Territory, modified a few ingredients, renamed it Knock You Naked Brownies and failed to credit her hometown’s Service League.  Hardee, har, har, har… you’re busted Ree.

Cover of Taste of the Territory

Service League of Bartlesville's Brownie Recipe



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44 Responses to The Pioneer Woman’s Filched Brownies

  1. Seagulls says:

    I grew up in Minnesota calling those bars (never brownies!) “Caramel River” bars. But my mother left the nuts out. Which, I guess in PW’s world means my mother created the recipe?

  2. Bee says:

    I frequent both food52 and smitten kitchen. Unfortunately, food52 has graced awards upon recipes that are not even remotely changed to reflect experimentation on the part of the author. This happened recently when a brittle that was previously posted by Martha Stewart and by who knows whom prior to that received high honors. It happens quite regularly, in fact. Most cooks do attribute their inspiration, but in the case above, no such genesis of the recipe was ever mentioned.

  3. Janis says:

    Please somebody get on that mushroom recipe posted today! OMG..she put the mushrooms in a colander and WASHED THEM..the ultimate no, no! Then professed that when she popped off the stems they made a popping noise!!!!!!!!! Never water wash mushrooms…who has to be told this? You get soggy junk!

    Ever heard of balancing delicate flavor with delicate things? Mushrooms have little to no taste so you would not drown them in cheezy junk! That recipe was a cheese ball sitting on a mushroom cap!

    Where are her proof readers? Clogged carotid arteries? This one put me over the edge!

    The food network pays for this trash?

    • Seagulls says:

      I read about an experiment (America’s Test Kitchen? Alton Brown? I’ve forgotten) that proved you can wash them in water, just don’t leave them to sit in the water. They hardly absorbed anything in the two minutes it took to wash them.

  4. MN says:

    Saturday’s episode of Ree cooking was another example of mediocrity. It featured broccoli cheese soup and strawberry jam bars. Not like those two is anything new in the recipe book. Missy and a friend, brought their children over for a group homeschooling project of making strawberry jam, and then the kids went outside to gather pond water for a biology segment. Missy had a pained look on her face, as if to say, “What am I doing here”!!! Wonder how she got roped into this television show? I truly watch for the entertainment of needing a good laugh. In Ree’s defense she did not use the word, perfect, all the time. During this episode, her favorite word was delicious. Maybe she got the new thesaurus I sent, huh!

  5. Katie F. says: I know I’ve never commented on anything, but I visit often. I was laughing today when I typed Ree into the food network site, to see if my 1 star cinnamon roll rating went thru, and saw off to the side it said “shows you might like”…. Fat Chef and Worst Cooks in America. I cracked up! Thanks for such a great website MW!

  6. cindy says:

    Deleted by Admin.

    Honey, calling us “jealous” violates the TOS of this website and does not contribute to an open and honest discussion of your hero and her internet hoax.

  7. jill says:

    now that Ree is going international, when tourists begin showing up around Pawhuska, I’m gonna open one of these:

  8. Trish says:

    I have a local cookbook that actually calls them Knock You Naked Brownies from the 1980s. I’ll see if I can find it and scan it.

    • The Marlboro Woman says:

      I saw that link in my Twitter feed early this morning. Pacific UK Productions, the idiots behind her tv show, are home-based in the UK. They and Ree’s publicists undoubtedly sent out a press release to garner publicity for the show and the upcoming kookbook.

    • vera charles says:

      Good Lord, did they pay for that bit of fawning praise, too? Is is possible that what appear to be actual articles might be paid ads? Because I cannot believe that all this media attention to this talentless hack is really unsuspecting journalists accidentally stumbling upon Ree and somehow proclaiming her the greatest thing since sliced bread. No way.

      • The Marlboro Woman says:

        I think your theory certainly has merit. If you read these articles closely, they all use some of the same adjectives and phrases touted by her publicists. With her new book on the horizon, HarperCollins and Voce have stepped into high gear promoting the hell out of it. Keep in mind too, Ree used December to send fawning tweets about cookbooks published by fellow bloggers that were making the best of 2011 list. She’s praying they’ll reciprocate in March.

    • jill says:

      I see opportunity. little shops along the road to Pawhuska. Marlboro Manwiches, potatoes drowning in butter, stuffed Bassett Hounds, plastic farm animals, flowy tops and dangly earrings for sale. I’m gonna be rich!

  9. vera charles says:

    The recipe has 11 five-star reviews on the Food Network website. Of course, several of them explain what you need to do differently or which ingredients to change to make the recipe work but they are still there. Any negative reviews are gone. So lame.

    • The Marlboro Woman says:

      Not all of them are positive. There’s this one from Modj: Mighty fine bowl of chili says Wick Fowler.

      • vera charles says:

        But it still has five stars, so maybe they didn’t read (or, more likely, didn’t understand) that is wasn’t a positive review? I think it’s lame that FN leaves five star reviews up when the person says they added onions or home cooked beans or fire-roasted tomatoes or whatever they had to do to salvage the mess that was made from the recipe. But that’s not as lame as FN letting someone go on TV and cook swiped recipes without giving any credit to whoever created the recipe.

        • The Marlboro Woman says:

          Sooner or later, her flaunting thievery is going to have to be addressed. Too bad we can’t organize a surprise protest at one of her book signings.

  10. She’s filming again, god help us. I quit watching the Food Network. What a joke! Good tweet MW about the price of beef and lack of consumption, must be why she’s doing more cooking shows. Do you think the family is helping to pay for her TV exposure?

  11. Amber says:

    wow, all she did was add semi-sweet in front of chocolate and pecans instead of “nuts”. That’s SO original. Did you guys know that in my chili I use pearl onions instead of just onions…must be a new recipe to copyright! FYI I only do it so they are easier for my son and I to pick out and my hubby still gets his onions. Oh and Ree, if you copy this, my name is AMBER that’s A-M-B-E-R.

  12. Catt says:

    I’ve used that same recipe for more than 15 years from a community cookbook (not that one) my mom gave me. Additionally it was in a magazine more than 18 years ago from Kraft, and has been on all recipes for some time.…ies/detail.aspx

  13. Brandy says:

    I make my Kraft mac and cheese with butter instead of the margarine instructed in the directions on the box. I am so excited to know I have invented a new recipe. Who knew how easy it is…I don’t even know how to cook. Wait , I guess that’s two things I have in common with Ree.

    • SSK says:

      When I make it, I use butter, too. And whole milk! 😉

      • Brandy says:

        I use whole milk too….I forgot all abot that tweek to the original “recipe”. Which ever one of us has a million dollar food blog first someday, this conversation never happened and there will be no expectations of giving credit to the other.

      • AK says:

        Gee howdy. That’s nuthin’.

        When I make mac ‘n cheese I sometimes stir in some–wait, you’ll never guess this one–some grated cheddar! Yep, I haul off and add some extra cheese. It’s the kind of innovation that sets us really creative cooks apart.

        Okay, when do I get my cooking show?

  14. wine in my glass says:

    I happened to catch her show Saturday.
    She never did cook anything.
    All I saw was.
    Her dicing an onion.
    Her slicing a avocado.
    Opening a cake mix
    Chopping some walnuts.
    Moving some chicken wings around in oil.
    And let’s not forget the all important opening of the bag of chips.
    Who gives two shits whether Ladd likes spicy or dipped in cow shit wings.

    Real exciting if your into that kind of FN show.

  15. Mary Beth says:

    Did the Taste of the Territory give the name of the person who originally submitted the Black Gold Brownies? Just curious if someone who reads this blog would know if it was a friend of the family from whom she swiped it.

  16. M&M says:

    Last comment! I added my review again and they state I violated their TOS! Which TOS would that be? Stating where the recipe actually came from? Here is my review. Can you tell which word violated the TOS:
    Of course it’s delicious.
    It’s too bad that Ree did not divulge her source: Taste of the Territory, a book compiled from The Service League of Bartlesville (Black Gold Brownies). All that had to be done was change butter for margarine, voila! Instant episode on FN.

  17. M&M says:

    I posted a review with the source, and now 15-25 minutes later I got an email saying the review could not be published. No reason, nothing.

  18. MN says:

    I watched the episode on Saturday. Ree used the word, “perfect” numerous times. We need to teach the girl some synonyms; she has got to think of a new word! Surprised the food network hasn’t written a better script.

    As the men were loading the horses, Ree exclaimed that they were loading the horses in the truck to go to another pasture. They loaded the horses into a trailer, anyone who has been on a ranch or farm knows the difference between a truck and a trailer. Maybe she hasn’t set foot outside to see what is really going on at the little ol’ ranch.

    Why did she repeat herself saying, “I’m going to fool my husband with Asian wings instead of the usual hot wings?” It is so mediocre and flat. When then hot wings did not appear, Ladd simply asked where they were and she got them out of the oven. Big deal….. Gee she really fooled them, huh.

    The whole show was terrible.

  19. Bailey says:

    Yeah, she’s definitely not developing original recipes here. I see no problem with putting copy cat recipes out on the web as long as you state the facts, rather than make it seem like they’re your own recipes. Geeez!

  20. Paula S. says:

    Congratulations on catching her red handed again!