chocolate brownies?

Answer 1

WHOA!! WATCH OUT, THESE ARE REALLY GREAT!!!!

Kahlua Pralines & Cream Brownies

List of Ingredients

Praline Crust (recipe follows)
2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
1/4 cup Kahlua
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup chopped pecans

Kahlua Butter Cream Frosting (recipe follows)

Chocolate Glaze (recipe follows)

Recipe

Prepare Praline Crust. Preheat oven to 350 degrees F.
Microwave chocolate and butter on high for 1 1/2 minutes or until melted, stirring once, or melt in a saucepan. Let cool 10 minutes.

In a medium size bowl, beat eggs, sugars and vanilla extract until blended; then beat in Kahlua and the cooled chocolate mixture. Stir in flour, salt and pecans. Spread batter over the prepared crust. Bake for approximately 35 minutes until set and wooden pick inserted has just a few crumbs on it (do not overbake). Let cool.

Spread Kahlua Butter Cream Frosting over brownies, then drizzle Chocolate Glaze over frosting. Chill 5 minutes to set; cut into bars. Store brownies tightly covered.

Praline Crust
1/3 cup packed brown sugar
1/3 cup softened butter
1/2 cup all-purpose flour
1/2 cup finely chopped pecans
In a bowl, stir together all crust ingredients. Press mixture evenly into an 8- or 9-inch square pan.

Kahlua Butter Cream Frosting
2 cups confectioners' sugar
2 tablespoons softened butter
1 tablespoon Kahlua
1 to 2 tablespoons milk
In a bowl, stir together confectioners' sugar, butter, Kahlua and milk until smooth. Add more Kahlua if needed for spreading consistency.

Chocolate Glaze
2 (1 ounce) squares semisweet chocolate
1 (1 ounce) square unsweetened chocolate
2 teaspoons vegetable shortening
In a glass bowl, melt all ingredients in microwave on HIGH for 1 to 1 1/2 minutes. Stir to blend. Cool 5 minutes before using.

Answer 2

Chocolate Chip Brownies:

1/3 cup Prune Purée
1/4 cup skim milk
1 tablespoon instant espresso granules
1 tablespoon vegetable oil
1 tablespoon vanilla extract
1 1/3 cups unsweetened cocoa
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
6 egg whites
2/3 cup semisweet chocolate morsels
Vegetable cooking spray

Combine the first 5 ingredients; stir well, and set aside.

Combine cocoa and next 4 ingredients (cocoa through salt); stir well, and set aside.

Combine sugar and egg whites in a large bowl; beat at high speed of a mixer 3 minutes or until mixture resembles marshmallow creme. Add Prune Puree mixture; beat at low speed until well-blended. Sprinkle flour mixture over egg white mixture, and fold in. Fold in chocolate morsels. Spread batter evenly into a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 325° for 25 minutes or until brownies spring back when touched lightly in center. Let cool completely in pan on a wire rack.

Note: Substitute 2 tablespoons instant coffee granules for 1 tablespoon instant espresso granules, if desired.

Yield: 35 brownies (serving size: 1 brownie)

Answer 3

BROWNIES
These brownies can be fudgy or cakey depending on how long you bake them.
Active time: 30 min Start to finish: 2 1/2 hr (includes cooling)

2 sticks (1 cup) unsalted butter
8 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
4 large eggs
2 teaspoons vanilla
5 oz walnut pieces, coarsely chopped (1 1/2 cups)



Put oven rack in middle position and preheat oven to 350°F. Grease a 9-inch square baking pan (2 inches deep) and line bottom and sides with wax paper, then butter paper.
Melt butter and chocolate in a medium heatproof bowl set over a saucepan of simmering water, stirring occasionally, until smooth.

Whisk together flour, baking powder, and salt in a small bowl.

Whisk together sugar, eggs, and vanilla in a large bowl, then pour in chocolate mixture, whisking until combined well. Whisk in flour mixture, then stir in walnuts and transfer batter to baking pan.

Bake until top is shiny and set and sides have begun to pull away slightly (a wooden pick or skewer will not come out clean), about 35 minutes, for fudgy brownies; or until wooden pick or skewer comes out clean, 50 minutes to 1 hour total, for cakey brownies.

Cool brownies completely in pan on a rack. Invert onto a cutting board, remove paper, and cut into squares.

Cooks' note:
• Cooled brownies keep, layered between sheets of wax paper, in an airtight container at room temperature 2 days. We find the flavor to be even better after 1 day.

Answer 4

chocolate brownies, chocolate brownies, chocolate brownies are the best
chocolate brownies,chocolate brownies they are better than the rest
lol i sang this tune at browniesxxx

Answer 5

I need a recipe for brownies.

Answer 6

i love chocolate brownies.. yummy.. just eaten that a few minutes ago.. i baked one by betty crocker.. easy to do.. its the best.,

Answer 7

YUMMY SCRUMMY IN MY TUMMY!! Really nice with bits of walnut it - or if you crumble up Oreo cookies and put them in the mixture before you bake them - delicious!!

Answer 8

comfort food, mmmmmmmmm, want some now, Arsenal are 1-0 down, upset.

Answer 9

Mmmmm! Loves them.....want some now!!

Answer 10

Yum yum.