COF­FEE ‘N’ CREAM BROWN­IES

More of Our Canada - - Food for Thought -

IN­GRE­DI­ENTS

/ cup but­ter, cubed 12 3 oz. un­sweet­ened choco­late, chopped 2 large eggs 1 cup sugar 1 tsp vanilla ex­tract / cup all-pur­pose flour 23 / tsp bak­ing soda 14 FILL­ING: 1 tsp in­stant cof­fee gran­ules 3 tbsp heavy

whip­ping cream 1 cup con­fec­tioner’s sugar 2 tbsp but­ter, soft­ened GLAZE: 1 cup (6 oz.) semisweet choco­late chips / cup heavy whip­ping cream 13 Prep Time: 35 min­utes Bake Time: 25 min. + stand­ing Yields: 16 serv­ings 1. In a mi­crowave, melt but­ter and choco­late and stir un­til smooth. Cool slightly. In a small bowl, beat the eggs, sugar and vanilla, then stir in choco­late mix­ture. Com­bine flour and bak­ing soda and stir into choco­late mix­ture. 2. Spread into a greased 8-in. square bak­ing pan. Bake at 350°F for 25-30 min­utes or un­til a tooth­pick in­serted in cen­tre comes out clean (do not over­bake). Cool on a wire rack. 3. For fill­ing, dis­solve cof­fee gran­ules in cream. Add con­fec­tioner’s sugar and but­ter and beat just un­til light and fluffy (do not over­beat). Spread over brown­ies. Re­frig­er­ate un­til set. 4. In a small saucepan, com­bine chips and cream. Cook and stir over low heat un­til chips are melted. Cool slightly. Care­fully spread over fill­ing. Let stand for 30 min­utes or un­til glaze is set. Cut into squares. Store in re­frig­er­a­tor. NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (1 each): 282 calo­ries, 17 g fat, 51 mg choles­terol, 91 mg sodium, 33 g car­bo­hy­drate, 26 g sug­ars, 2 g fi­bre, 3 g pro­tein.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.