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| created @ 04/24/2008 12:20 pm |
| mum expired. [FRIENDS] |
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BROWNIES
1 (19.25 oz.) package Pillsbury Classic Traditional Fudge Brownie
1/2 cup Crisco Pure Vegetable Oil
1/4 cup water
2 large eggs
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla extract
FILLING
1/4 cup butter or margarine, softened
1/2 cup firmly packed light brown sugar
1 large egg
2 teaspoons instant espresso coffee granules
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts
12 ounces sweet dark or bittersweet chocolate, coarsely chopped
GLAZE
1/2 cup semi-sweet chocolate chips
1 tablespoon butter or margarine
1/8 teaspoon instant espresso coffee granules
1 to 2 teaspoons milk or whipping cream
Preparation Directions:
1. HEAT oven to 350F. Spray bottom only of a 13 x 9-inch pan. Combine all brownie ingredients in large bowl; beat 50 strokes with spoon. Spread in prepared pan. Bake 28 minutes while making filling.
2. BEAT 1/4 cup butter and brown sugar in small bowl until light and fluffy. Add 1 egg, 2 teaspoons coffee granules and 1 teaspoon vanilla; blend well. Combine walnuts and chopped chocolate in medium bowl. Add brown sugar mixture; blend well.
3. REMOVE brownies from oven. Spoon and carefully spread filling over partially baked brownies. Return to oven; bake an additional 17 to 20 minutes or until light brown.
4. MELT chocolate chips and 1 tablespoon butter in small saucepan over low heat, stirring constantly until smooth. Remove from heat. With wire whisk, stir in 1/8 teaspoon coffee granules and enough milk for desired drizzling consistency. Drizzle over warm brownies. Cool 45 minutes or until completely cooled. Cut into bars.
High Altitude (above 3500 ft.):
1. ADD 1/2 cup flour to dry brownie mix; increase water to 1/3 cup. Bake as directed above. |
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