Tuesday, October 18, 2011

31 Days of Holiday Baking - Day 18 :: Semi-Sweet Chocolate Brownies


This week's been a little busy, but in a good way! There's lots of baking, shopping and cooking going on in preparation for a 12 hour craft event this weekend! The recipe for these yummy brownies came off the box of Baker's Chocolate.

Semi-Sweet Chocolate Brownies
1 pkg. (8 squares) Baker's Semi-Sweet Chocolate, divided
1/2 cup  butter
2/3 cup sugar
2  eggs
1 tsp vanilla
1 cup  flour
Preheat oven to 350°F. Place 6 of the chocolate squares and the butter in large microwaveable bowl. Microwave on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour and pecans until well blended.

Spread into greased 8- or 9-inch square baking pan.

Bake 22 to 25 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. 

Caramel Fudge
1/4 cup butter
1/2 cup dark brown sugar 
1/8 cup whipping cream 
1 cup icing sugar

Melt the butter in a saucepan, then add the brown sugar and cream and bring the mixture to a boil. Remove from heat, let cool and stir in the icing sugar. Beat with wooden spoon until smooth.

Pure Chocolate Drizzle

Melt remaining 2 chocolate squares as directed on package. Drizzle over dessert; let stand until firm. 

-Put the melted chocolate in a piping bag or ziplock bag with the corner cut off before drizzling it over the iced brownies.
-Use parchment paper to line your pan before baking. Not only does it leave you with a perfectly clean pan, but it also allows you to easy and neatly get the brownies out of the pan! 
-This caramel fudge recipe is the same one I used on the Caramel Apple Brownies, the Pear Mini Cupcakes and I also used it as a dip for apples. As you can see, it's very versatile! 


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