home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The Melting Pot 2.0
/
The Melting Pot 2.0.iso
/
food
/
cookies
/
brownies.26
< prev
next >
Wrap
Internet Message Format
|
1995-09-27
|
3KB
From: kdeck@epaus.island.net (Karen Deck)
Newsgroups: rec.food.recipes
Subject: Caramel Bronies (2)
Date: 9 Feb 1995 09:00:52 -0500
Organization: Island Internet Inc. - (604) 753-2383
Message-ID: <3gme73$r1@cliff.island.net>
MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93
Title: Chocolate Caramel Brownies
Categories: Desserts, Brownies, Chocolate, Nuts
Yield: 25 brownies
1/4 c Butter or margarine
2 oz Unsweetened baking chocolate
2 Eggs
1 c Sugar
1/2 c All-purpose flour
1 ts Salt
1/2 ts Vanilla
1/2 c Pecan halves
MMMMM-----CARAMEL SAUCE===================
1/4 c Butter/margarine
1/3 c Brown sugar
3/4 c Semisweet chocolate chips
Preheat oven to 350oF. Lighlt grease an 8" square pan. In small saucepan,
melt 1/4 c butter or margarine and chocolate over low heat. Set aside. In
medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla
until blended. Stir in melted chocolate mixture; pour batter into prepared
pan. Bake for 15 minutes.
Meanwhile, prepare Caramel Sauce. In small saucepan, mix butter or
margarine and brown sugar. Bring to boil, stirring constantly. Stir and
simmer 1 minute. Remove brownies from oven and sprinkle evenly with pecans.
Gently pour caramel sauce over brownies. Return pan to oven and bake 15
minutes longer, until caramel is bubbling.
Remove brownies from oven and sprinkle with chocolate chips. As chocolate
chips begin to melt, gently swirl with a knife. Cool completely before
cutting. Chill to harden chocolate, if necessary.
Source: Marian Hoffman, Whitman's Chocolate Cookbook. Typed by Linda
Howard.
MMMMM
MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.93
Title: Caramel Brownies
Categories: Cakes
Yield: 25 servings
14 oz Caramels
1/3 c Evaporated milk
8 oz German sweet chocolate
6 tb Butter
4 Eggs
1 c Sugar
1 c Flour (sifted)
1 ts Baking powder
1/2 ts Salt
2 ts Vanilla
6 oz Chocolate chips
1 c Walnuts, chopped
1. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine
caramels and evaporated milk in top of double boiler over low heat. Cover
and simmer until caramels are melted, stirring occasionally. Set aside,
keeping warm. 2. Combine German sweet chocolate and butter in 2 quart
saucepan. Place over low heat stirring occasionally until melted. Remove
from heat. Cool to room temperature. 3. Beat eggs until foamy using
electric mixer at high speed. Gradually add sugar, beating until mixture is
thick and lemon colored. 4. Sift together flour, baking powder and salt.
Add to egg mixture mixing well. Blend in cooled chocolate mixture and
vanilla. 5. Spread half of mixture into prepared baking pan. Bake for 6
minutes. Remove from oven and spread caramel mixture carefully over baked
layer. Sprinkle with chocolate chips. 6. Stir 1/2 cup of walnuts into
remaining chocolate batter. Spread batter by spoonfuls over the caramel
layer. Sprinkle with remaining nuts. 7. Bake for 20 minutes. Cool in pan
on rack. Refridgerate before cutting into bars or squares. These brownies
are very difficult to cut if not chilled first. from: _Cookiemania_
MMMMM