Death To The Diet Brownies Food

DEATH BY CHOCOLATE BROWNIES

Steps:

• Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies.
• Place a heat-proof bowl over almost simmering pot of water.
• Melt chocolates and butter, stirring occasionally until smooth.
• Whisk in cocoa and coffee powder.
• Set aside to cool slightly.
• Beat together eggs, sugar, vanilla and salt.
• Add chocolate mixture.
• Stir in flour until just combined.
• Pour mixture into prepared pan and spread evenly.
• Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it.
• Cool in pan several hours (if you have the willpower).
• Using overhanging foil lift the brownies from the pan.
• Remove foil and place brownies on plate.
• Frost brownies as desired.
• Frosting:.
• Melt together chocolate chips and butter in heat-proof bowl over almost simmering water.
• Cool 5 minutes.
• Beat in sour cream.
• Add powdered sugar.
• Beat until creamy.
• Frost brownies.
• Don't blink or brownies will be gone!

DEATH TO THE DIET BROWNIES

Steps:

• Preheat oven to 325 degrees. Melt chocolate and butter in small, heavy saucepan, stirring constantly. Remove from heat.
• Stir sugar and flour together in large mixing bowl. Add chocolate mixture, eggs, and liqueur, stirring well to combine. Stir in chocolate pieces and nuts.
• Spread in buttered 13X9" baking pan. Bake for 35 minutes (NO LONGER, brownies will not look done). Cool 1 hour on wire rack, then cut into bite size pieces (be sure to cut into pieces before chilling or they will be very difficult to cut). Chill overnight before serving.

DIET SODA POP BROWNIES

Steps:

• Mix ingredients.
• Pour into an 8 x 8 glass baking dish.
• Cook at 350 degrees for about 30 or 40 minutes or until tooth pick comes out clean.
• Optionally dust with powdered sugar.

FROM SCRATCH BROWNIES (DEATH BY CHOCOLATE)

Steps:

• Melt the two chocolates and the butter together in a double boiler.
• Let the mixture cool to room temperature.
• Mix the eggs, sugar, salt and vanilla together until well blended, but do not whip.
• Whipping to a foam creates more leavening and results in a crumbly brownie.
• If the eggs are not at room temperature, stir the mixture over a hot bath just until the mixture is at a slightly warm room temperature.
• Blend in the chocolate mix.
• Sift the flour and fold in.
• Pour into a 9" x 13" pan.
• Bake at 325 degrees F for 45-50 minutes.

DEATH BY CHERRY BROWNIES

Steps:

• Preheat to 350.
• Drain cherries, save juice.
• Cut Cherries in half (I leave a quarter of the hole, cut half in half and cut the last quarter in fours. but then again I am odd).
• Set aside.
• Combine flour ,salt and baking powder.
• Combine melted butter and coca until well dissolved.
• Add sugar and mix again.
• Add eggs one at a time.
• Stir in vanilla and 2 table spoons of cherry juice.
• Mix in dry ingredients until just mixed
• Add Cherries and morsels.
• Grease and flour (or use coco powder) a 9 by 9 pan.
• Bake for 24 min.
• Knife is come out a little fudgy, its done.
• Don't over bake unless you like cakey brownies.
• I often whip my own cream flavored with a bit of cherry juice and but a dollop on top of each then place a few chocolate shavings on that.

TO DIE FOR BROWNIES

Steps:

• Combine flour, baking powder and salt (set aside).
• Combine melted butter, cocoa, sugar, eggs and vanilla.
• Blend dry mix into moist mixture.
• Add nuts and pour batter into a greased 9x13-inch pan.
• Bake at 350°F degrees for 35 minutes or until it just starts to pull away from sides.
• ICING: Melt butter in saucepan with milk on medium/low.
• Combine cocoa with sugar and stir into milk mixture.
• Add vanilla and let cool till spreading consistency (will be runny at first).
• Sprinkle with more nuts if desired.

DEATH BY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180C (350F).
• Grease and line a 20cm x 30cm (8" x 12") shallow sided baking tin- (lamington tin).
• Chop chocolate into small pieces, about the size of the fingernail on your little finger and set aside until needed.
• In a food processor grind nuts to a fine consistency.
• Tip nuts into a large mixing bowl.
• Add rice flour, sifted cocoa and sugar and mix well.
• Make a well in the dry ingredients and add melted butter, vanilla and eggs.
• Stir well to combine.
• Stir in chocolate pieces.
• Spoon mixture into the prepared baking tin and smooth the surface with the back of the spoon.
• Bake on the centre shelf of the oven for 40 minutes at 180C (350F).
• Remove from oven, cool in tin, and cut into squares or rectangles to serve.
• Store in airtight tins, lining base and between layers with kitchen paper.