Coffee Brownie Milkshake Food

BROWNIE MILKSHAKES

Steps:

• In blender, place all ingredients. Cover; blend on low speed about 10 seconds or until smooth. Pour into glasses. Serve immediately.

BROWNIE MILKSHAKE

Steps:

• Using a small spoon, drizzle some melted chocolate or ganache inside of the glass (ganache recipe below).
• Spoon some more of the chocolate OR ganache over the rim of the glass and allow it to drip down. Place glasses in the freezer while you prepare the milkshake.
• Add softened ice cream, brownie chunks and whole milk to a blender. Blend until smooth. You can add more brownies if desired.
• Pour milkshake into glasses and garnish with whipped cream, extra ganache or melted chocolate and brownie crumbs. Serve and enjoy!

COFFEE BROWNIES

Steps:

• Preheat the oven to 325 degrees and butter and flour a 9 by 12 inch baking pan. Line the base of the pan with parchment paper. Combine the chocolate, butter, coffee, and salt in the top of a double boiler and, over simmering water, melt the chocolate, stirring occasionally.
• In a large mixing bowl, combine the sugar, eggs, and vanilla and whisk until smooth. Add the melted chocolate mixture and continue whisking until well combined. Fold in the flour until you can't see any traces of white, but do not overfold. Gently fold in the pecans. Scoop out into the prepared pan and spread and jiggle the pan until the batter finds its level.
• Bake for about 35 minutes, or until a toothpick inserted into the center of the pan comes out clean. Set the pan on a rack to cool for 1 hour. Run a knife around the edge of the pan to loosen, then cut into squares as desired.

COFFEE BROWNIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Sift together flour, salt, and baking soda in a medium bowl. Set aside.
• Place chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside.
• Cream butter in a large bowl with an electric mixer. Add sugar, brown sugar, eggs, coffee-flavored liqueur, vanilla extract, melted chocolate, coffee granules, and the flour mixture, one at a time, mixing well after each addition. Stir in chocolate morsels, followed by walnuts and pecans until thoroughly mixed. Pour batter into a 9x12-inch baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 minutes. Let cool, about 20 minutes. Spread frosting on top of cooled brownies.

COFFEE BROWNIE MILKSHAKE

Steps:

• Blend ice cream, coffee, and brownie mix in a blender until smooth.n

CHOCO BROWNIE MILKSHAKE

Steps:

• Place ice cream, cookies and milk in blender; cover.
• Blend until smooth.

COFFEE MILKSHAKE

Steps:

• To make double strength coffee, measure 1 2/3 cups of Starbucks coarsely ground coffee into a 12-cup coffee press.
• Add water that has just come to a boil.
• Allow to brew 4 minutes, then push plunger down.
• Pour into an ice-filled pitcher.
• Combine coffee, milk and ice cream in a blender and blend until smooth.
• Makes 1 serving.
• (Rachael Ray and Paula Deen both add sugar to their shakes, and I've started adding at least one packet of Splenda to mine. Just makes them so much better).