| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Choco1 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Butter |
| 1 |
c |
Cocoa |
| 2 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla |
| 1 1/3 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3/4 |
c |
Andes mints; chopped |
| 3/4 |
c |
Chocolate chips |
INSTRUCTIONS
Melt butter. Stir in cocoa and sugar while hot, stir until sugar is
slightly dissolved and the stuff looks smooth. Off the heat, stir in
eggs and vanilla. Blend in flour, baking powder, and salt. Mix
thoroughly until smooth. Now for the fun part. Add between 1/2 and 1c
each of chopped Andes mints and chocolate chips. Attempt to mix
thoroughly in...Then spread batter in a greased and cocoa dusted
13x9x2 pan. Firmly grasp the bottle of your favourite liqueur,
placing one thumb lightly over the bottle opening. (I suggest
Amaretto, but any chocolate, almond or coffee liqueur will do) Splash
this thoroughly over the batter until it looks like a field that's
just been rained on; puddly in places, dry in others. (I don't know
how much I use; go with what you think is enough.) Bake at 350 f for
30-35 minutes, do not expect them to look done. These are best given
a little time to cool so the chocolate can set again. For even more
decadence, sprinkle the just done brownies with chocolate chips and
sliced almonds or whatever nuts you like and put back into the oven
just long enough to warm them onto the surface.
Recipe by: Judy Gates <011214g@axe.acadiau.ca>
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