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Posts tagged ‘brownies’

Tiramisu Brownies

Tiramisu Brownies

12 squares ( 1 ounce each ) semisweet chocolate
1 cup butter, softened
1 1/3 cups plus 1/4 cup sugar, divided
8 eggs
1 cup cake flour
1/4 cup instant coffee granules or espresso powder
2 cartons ( 8 ounces each ) Mascarpone cheese
2 teaspoons vanilla extract
1 teaspoon baking cocoa

In a large microwave-safe mixing bowl, melt chocolate. Stir until smooth; cool slightly. Beat in butter. Gradually beat in 1 1/3 cups sugar. Add six eggs, one at a time, beating well after each addition.

Combine flour and coffee granules; add to chocolate mixture. Beat on low speed just until combined; set aside.

For filling, in a small mixing bowl, beat the cheese, vanilla, and remaining sugar and eggs until smooth.

Pour 4 cups of chocolate batter into a greased 13 x 9 x 2-inch baking pan. Spread with filling. Top with remaining batter, spreading evenly to completely cover filling.

Bake at 350 degrees F for 45 to 50 minutes or until center is almost set and brownies begin to pull away from sides of pan. Cool on a wire rack. Dust with cocoa. Cut into squares. Store in the refrigerator. Yield: 3 dozen.

Source: Taste of Home – Best Ever Desserts, March 2008

Symphony Brownies

Symphony Brownies

Makes 24 large or 48 small brownies.

Adapted from “Paula Deen & Friends: Living It Up, Southern Style”

1 family-size box brownie mix of your choice, with or without nuts.
3 5-ounce Symphony creamy milk chocolate bars with almonds and toffee chips

Prepare the brownie mix according to package directions.

Line a 9-inch by 13-inch baking pan with aluminum foil and spray with vegetable cooking oil spray.

Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon.

Place the chocolate bars on top of the batter.

Cover with the remaining batter.

Bake according to package directions.

Cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.

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