Black Russian Brownies Food

BLACK BEAN BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 9-inch square baking pan.
• In a blender, puree the beans with the oil. Add the eggs, cocoa, sugar, coffee, and vanilla. Melt half the chocolate chips and add to the blender. Blend on medium-high until smooth. In a small bowl, whisk together the flour, baking powder, and salt. Add to the blender and pulse until just incorporated. Stir in the remaining chocolate chips. Pour into the prepared pan. Bake until the surface looks somewhat matte around the edges and still a bit shiny in the middle, about 20 minutes. Let cool at least 15 minutes before cutting and removing from the pan. Dust with confectioners' sugar and serve.

BLACK RUSSIAN

Steps:

• Place ice in a rocks glass. Pour the vodka and Kahlua into the glass.

RUSSIAN BLACK BREAD

Steps:

• Combine flours. In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
• In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
• Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
• Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour mixture. Beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 minutes.
• Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
• Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5 inches in diameter. Place each ball into the center of a greased 8-inch round cake pan. Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350°F for 40-45 minutes, or until done.
• Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
• As soon as bread is baked, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set. Remove loaves from pans and cool on wire racks.
• **I have made this recipe both"as is" and also omitting the fennel seeds and onion powder. Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.

BLACK FOREST BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with enough aluminum foil to hang over the edges. Spray the foil with cooking spray.
• Melt baking chocolate and butter together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Stir sugar into chocolate mixture until dissolved. Cool mixture slightly.
• Mix eggs into into chocolate mixture until well mixed; stir in vanilla extract. Stir flour into chocolate mixture just until batter is moistened.
• Process pecans and dried cherries in a food processor until chopped; fold into batter with chocolate chips. Spread batter into the prepared baking pan.
• Bake in the preheated oven until brownies begin to pull away from the edges and are set in the middle, about 1 hour.

BLACK RUSSIAN COCKTAIL

Steps:

• Combine vodka and coffee liqueur in an old-fashioned glass. Add ice and stir well.

BLACK RUSSIAN BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line bottom of 13x9 inch baking pan with waxed paper.
• Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat and cool.
• Combine eggs, sugar and vanilla in large bowl, beat well. Stir in cooled chocolate mixture, Kaluha and vodka.
• Combine flour, salt and baking powder and add to chocolate mixture. Stir until blended. Add walnuts. Spread in prepared pan.
• Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. Do not over bake.
• Cool in pan on wire rack. Cut into bars. Sprinkle with powdered sugar, if desired.

BLACK RUSSIAN COCKTAIL

Steps:

• Put the vodka and the coffee liqueur into a tumbler filled with ice and stir gently for 30 secs - 1min. Add the cherry and serve. Top with a splash of chilled cola if you prefer a longer drink.

BLACK RUSSIAN SANDWICHES

Steps:

• Preheat oven to 350.
• Arrange almonds on a cookie sheet and toast for 5 minutes.
• Mix mayonnaise and ketchup together.
• Toast Pumpernickel bread.
• Spread mayonnaise mixture on the toasted bread.
• Layer turkey& bacon.
• Top with toasted almonds.
• Optional: Lettuce and Tomato can also be added.

SARA LEE KAHLUA WHITE RUSSIAN BROWNIES - COPYCAT

Steps:

• Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 tbsp flour and 2 tbsp soft butter, set aside.
• In a separate bowl sift remaining flour, sugar, cocoa, salt, and baking powder.
• Stir in remaining butter and 1/2 cup Kahlua, add 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9" baking pan.
• Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture.
• Bake at 325°F for about 30 minutes.
• When cool brush with 1/4 cup of remaining Kahlua.
• I am guessing at the servings none listed until I try the recipe.

BLACK RUSSIAN BROWNIES

Steps:

• Line bottom of 13x9" baking pan with waxed paper.
• Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat. Combine eggs, sugar and vanilla in large bowl; beat well. Stir in cooled chocolate mixture, Kahlua and vodka.
• Combine flour, salt and baking powder; add to chocolate mixture and stir until blended. Add pecans.
• Spread in prepared pan. Bake in 350 oven just until toothpick inserted in conter comes out clean, about 25 minutes.
• DO NOT OVERBAKE.
• Cool in pan on wire rack.
• Cut into bars.
• Sprinkle with powdered sugar, if desired. Makes about 30 brownies.

BLACK RUSSIAN

Steps:

• Shake with ice and strain into a cocktail glass.
• (can be served with ice).

CHOCOLATE BLACK RUSSIAN

Steps:

• Combine all ingredients in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute and serve.

RICH BLACK AND WHITE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Beat 3/4 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until light and fluffy; beat in eggs and vanilla extract.
• Mix 2 1/4 cup flour, baking powder, and salt together in a separate bowl; stir flour mixture into creamed butter mixture until batter is smooth. Divide batter into two bowls.
• Whisk cocoa powder and 1 tablespoon melted butter together in a bowl; stir into 1 of the bowls of batter. This will be the 'black half'. Pour black half into the prepared baking pan.
• Stir the remaining 1/4 cup flour and milk chocolate chips into the remaining bowl of batter creating the 'white half'. Spread white half evenly over black half. Sprinkle white chocolate chips over white half.
• Bake in the preheated oven until edges begin to pull away from the sides of the pan, 20 to 30 minutes. Cool completely before cutting into bars.

BLACK RUSSIAN CAKE

Steps:

• Combine first 8 ingredients and mix well.
• Pour into a greased and floured 10 inch tube pan.
• bake at 350 for 55-60 minutes.
• Glaze with 1 cup powdered sugar and enough kahlua to drizzle over cake.