Friday, July 16, 2010

These brownies are the bomb, I mean fantastic. And of course I had to spice them up a little.
I didn't add the coconut, but with some dried cherries, and a sprinkle of coconut at the holidays would be a great presentation. I added a half teaspoon of Saigon Cinnamon , and a scant half teaspoon of a new spice from McCormick's, Cocoa Chile Blend to the crust. I can't wait to use this new blend in a soup, or chile.This will definitely satisify a chocolate craving. I got this recipe

Brownies on Steroids

3/4 cup cold butter, cut into 1 inch squares
3/4 cup powdered sugar
1/3 cup baking cocoa
1 3/4 cup all purpose flour
1/2 tsp cocoa chile blend
1/2 tsp cinnamon
14 oz can sweetened condensed milk
1 tsp vanilla extract
2 cups semi sweet chocolate chips, divided
1/2 cup shredded, sweetened coconut
1/3 cup toffee bits
1 cup chopped pecans, or walnuts

In a food processor, combine the butter pieces, powdered sugar,flour, spices,cocoa. Pulse just until the mixture resembles coarse crumbs. Press to the bottom of a 9x13 baking pan. Bake at 350 degrees for 8-10 minutes. While crust is baking, over low heat, warm the sweetened condensed milk, add one cup of the chocolate chips, and vanilla. Stirring constantly, until chocolate chips are melted.Remove from heat. Remove crust from the oven, pour chocolate mixture over crust. Sprinkle nuts, chocolate chips, toffee bits, coconut. Bake for 20 minutes.

Be careful not to overbake, this will set up as it cools. I line my pan with the Reynolds release foil, makes any brownie easier to cut, and remove from the pan.



1 comment:

  1. Will have to try these...sound yummy! Mary