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hey all!
I was think I would post the recipes we've made, in chronilogical order. But the fact is that I can't find one of them right now and it really doesn't matter.
So here's a recipe we made about 3 weeks ago. Let me warn you, they're fiendishly rich.
MEXICAN BROWNIES
For Brownies:
4 ounces unsweetened chocolate, chopped
1/2 cup (qstick) unsalted butter
1 1/4 cups packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cups all purpose flour
1 cup chocolate chips (milk or semi-sweet)
For Brown Sugar Topping:
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds
Make Brownies:
Preheat oven to 325 F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attatched, about 35 minutes. Cool completely in pan on rack.
Make Topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let s tand until topping sets, about 1 hour. Can be made 1 day ahead. Cover and keep chilled.
Using foil as aid, lift brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.
SERVES 16. unless of course, you cut it into a different number of squares!
Don't be fooled by all the typing. It's not really hard, and they're soo good!
<3
Lailey Bakester
ps. phad thai rules!
I was think I would post the recipes we've made, in chronilogical order. But the fact is that I can't find one of them right now and it really doesn't matter.
So here's a recipe we made about 3 weeks ago. Let me warn you, they're fiendishly rich.
MEXICAN BROWNIES
For Brownies:
4 ounces unsweetened chocolate, chopped
1/2 cup (qstick) unsalted butter
1 1/4 cups packed) golden brown sugar
1 tablespoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
3/4 cups all purpose flour
1 cup chocolate chips (milk or semi-sweet)
For Brown Sugar Topping:
1 cup (packed) golden brown sugar
1/4 cup whipping cream
1 tablespoon unsalted butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds
Make Brownies:
Preheat oven to 325 F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attatched, about 35 minutes. Cool completely in pan on rack.
Make Topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let s tand until topping sets, about 1 hour. Can be made 1 day ahead. Cover and keep chilled.
Using foil as aid, lift brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.
SERVES 16. unless of course, you cut it into a different number of squares!
Don't be fooled by all the typing. It's not really hard, and they're soo good!
<3
Lailey Bakester
ps. phad thai rules!