from Courtney Barnes, creator of Gourmet Rooster sauces
http://www.rgj.com/article/20120201/LIV01/302010017/Game-day-grab
For brownies:
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsweetened cocoa
1/2 cup toffee chips
1/2 cup pecans, chopped
1/2 crushed pretzels
1/2 cup peanut butter chips
Pre-heat oven to 350 F. Line a 13-inch-by-9-inch baking pan with parchment paper sprayed with cooking spray.
In a large mixing bowl, whisk together oil, sugar, and vanilla. Once smooth, whisk in eggs, 1 at a time.
Switching to a spatula, stir in flour, baking powder, salt and cocoa. Stir just until combined. Finally, stir in toffee chips, chopped nuts, crushed pretzels and peanut butter chips.
Pour batter into lined and greased pan. Spread evenly. Bake at 350 F for about 30 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for at least 1 hour before frosting.
For frosting:
1/2 cup semi-sweet chocolate chips
1 tablespoon prepared coffee
2 tablespoons butter
1/4 cup sour cream
Pinch salt (1/8 teaspoon)
2 cups powdered (confectioners’) sugar
Microwave chocolate chips and butter together, in a small heat proof bowl, for 1 minute at 50 percent power. Stir and heat again for 30 seconds at full power. Stir and heat again in 30 second increments until melted and smooth. Stir in coffee.
In a large mixing bowl, beat together melted chocolate mixture, sour cream, salt and powdered sugar with a hand mixer. Beat until mixture is smooth and fluffy.
Spread frosting over cooled brownies and cut into 24 squares. Brownies should come out of the pan easily because of the parchment paper.
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