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
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.
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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