RECIPE TITLE "Chocolate Brownies with Ice Cream and Kahlua Recipe"
Source: Burt Wolf's Travels and Traditions, Las Vegas,
Courtesy of: Cooking.com
Makes 12 brownies--- easy
Baking Pan Tips
(1) When you are baking in ovenproof glass, such as Pyrex, reduce the temperature by 25 degrees F, clear glass transmits heat better than metal.
(2) If you're using black metal bakeware, decrease your cooking temperature by 10 degrees.
1/2 pound semi-sweet chocolate
1 1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
1 teaspoon vanilla extract
2 cups chopped pecans or walnuts;
or 2 cups chocolate, butterscotch,
or peanut butter chips; or 1 cup chopped
nuts and 1 cup chips
Ice cream of choice
Preheat the oven to 350 degrees F. Butter a 9-x-13-inch baking pan and set aside.
Over medium heat, melt the chocolate in the top of a double boiler over simmering water. When melted, remove from the heat and cool to room temperature.
In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt and set aside.
In a mixer or with a wooden spoon in a separate mixing bowl, cream the butter and sugar together until light and smooth. Add the eggs, one at a time, beating well after each addition. Add the cooled melted chocolate and the vanilla.
Fold the sifted dry ingredients and the nuts and/or the chips into the mixture and the transfer the batter to the prepared baking pan. Bake for 45 minutes; the center of the brownies will still be a little moist. Remove the pan from the oven and cool the pan on a cake rack before cutting. When cool, cut into 12 pieces.
TO SERVE: Center a brownie in the middle of a plate and top with ice cream. Drizzle Kahlua liqueur on the ice cream.
| Nutrition Facts
Makes 12 brownies
Facts per Serving
Calories: 877 Fat: 56g Carbohydrates: 95g
Cholesterol: 195mg Sodium: 199mg Protein: 11g
Fiber: 6g % Cal. from Fat: 57% % Cal. from Carbs: 43%
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