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Double Chocolate Thunder

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Grains Bar, Cookies 12 servings

INGREDIENTS

1 c Flour
2/3 c Sugar
3 tb Unsweetened cocoa
2 ts Baking powder
1/4 ts Salt
1 c 1% low-fat milk
1 ts Vegetable oil
1 ts Vanilla extract
1 ts Chocolate extract; see pantry
2/3 c Semisweet chocolate chips
2/3 c Chopped walnuts; toasted
3/4 c Light brown sugar
1/4 c Unsweetened cocoa
1 3/4 c Hot water
2 tb Instant coffee
2 tb Kahlua

INSTRUCTIONS

Called "Thunder" because one bite is a jolt of chocolate. This brownie
snack cake is mixed in the pan. Do not overstir; mix to combine and
moisten.
1. Preheat oven to 350F degrees. Combine flour, sugar, cocoa, baking powder
and salt in a 9-inch square baking pan and stir well.
2. Combine milk, oil, and the extracts in a bowl add to the dry ingredients
in the pan. Mix until moistened. Add chocolate chips and walnuts.
3. Combine brown sugar and 1/4 cup of cocoa. Sprinkle onto cake mix.
4. Mix coffee, water and kahlua. Pour onto the cake mix: do not stir.
5. Bake for 40 minutes. Serve warm with frozen yogurt or ice milk. And/or
serve with raspberry puree and garnish with whole raspberries.
EACH SQUARE: 200 cals, 5g fat (21% cff)
PANTRY: Star Kay White, Inc. has started bottling chocolate extract for
retail sales. They say that it is good to add to whipped cream, meringues,
bread puddings and coffee flavored desserts. Ice cream and soft drink
makers are the main users of chocolate extract. Like vanilla extract, it's
not sweet but is extremely concentrated. You can contact Star Kay White
directly at (914) 268-2600 or you can purchase the extract from the
Williams-Sonoma catalog at 800 541-2233. See also
http://www.gourmetflavors.com/.
NOTES : A coffee and kahlua sauce is baked into this chewy double chocolate
brownie with walnuts.
Recipe by: Quick & Light (Winter 1999: p19) Lynn Ramsey-Hamilton
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 06,
1999, converted by MM_Buster v2.0l.

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