July 4, 2010

Brownies on Steroids

Brownies on Steroids
Adapted from: The cutting edge of ordinary

1 & 3/4 cup all-purpose flour
3/4 cup confectioner’s sugar
1/3 cup baking cocoa {schokenag}
3/4 cup cold butter (1 & 1/2 sticks), cut into 1-inch squares
1/2 tsp Cocoa Chile Powder~McCormick's {my addition}
1/2 tsp freshly grated nutmeg {my addition}
14 ounce can sweetened condensed milk
1 teaspoon pure vanilla extract {used vanilla bean paste}
2 cups semi-sweet chocolate chips, divided {used Guittard bittersweet chips}
1 cup coarsely chopped toasted pecans
1/2 cup shredded, sweetened coconut
1/3 cup English toffee bits
Oven to 350. In a food processor, combine the flour, sugar and cocoa.
 Add the butter and pulse just until the mixture resembles coarse crumbs.
 Press into the bottom of a well-greased 13×9″ baking dish.
 Bake on center rack at 350 for 10 minutes
 (this took 15 minutes in my oven, so check,
 mine was a little wet in the middle at the 10 minutes mark).
While crust is baking, combine condensed milk,
 vanilla extract and 1 cup of chocolate chips in heavy-bottomed saucepan
 and cook over low-medium heat,
 stirring constantly, until mixture is smooth. When crust has cooked for 10 minutes,
 remove from oven and pour chocolate mixture directly over crust,
spreading gently with a spatula if necessary.
Sprinkle top with coconut, nuts, toffee bits and remaining chocolate chips.
 Press down to set,
and return brownies to oven to continue baking at 350 for 18-20 minutes.
 Remove from oven, allow to cool, and cut into squares of desired size.

found on:

Bunny's Warm oven

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