Okay. It's time to get serious. This is gonna be the last unhealthy sweet treat that I'll post for the next couple weeks. I completely fell off the no sugar, no gluten, no booze, healthy healthy wagon at Easter, and the scale is screaming at me to get back on track! I start every day with a workout, and the best of intentions of eating healthily, but all those friggin' little Easter eggs, got the better of me. Not to mention the carrot cake that was also made, some boozy ciders consumed on a mama's night on the town, and these here Pecan Praline Brownies. I'm my own worst enemy. For Real.
I first made these brownies at Christmastime as part of homemade gift packages, but never shared this recipe with you. My Son's dayhome provider loved them at Christmas, and asked if I could make her some more, as payment for a favour...food instead of money - hellya! The only problem being that these brownies are so deelish, the whole cutting process turned into: one for you...one for me...oh, a piece fell of that one, might as well eat it. Oops!
They are perfect for sharing, and would be great brought to a potluck, or to share with co-workers...pack them up, and go make yourself a salad. DO NOT trust yourself alone with them, no matter what sweet nothings they whisper to you. Okay, maybe just one little sliver. Then, let's hook pinkies, and make a promise, we're getting back onto that clean eating, wholesome living, healthy healthy thing, startinggggg...now!
Fudgy Chocolate Chip Brownies
3/4 cup cocoa powder
1/2 teaspoon baking soda
2/3 cup butter, melted and cooled
1/2 cup hot coffee or hot water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 tsp vanilla extract
1/4 teaspoon salt
3/4 cup Chocolate Chips
Heat oven to 350 F. Prepare your baking dish, or brownie pan, by greasing with butter (my dish was 8x11x2), and set aside.
Using a large mixing bowl, or a mixer with a paddle attachment, stir together cocoa, flour, sugar, baking soda, and salt. Pour in butter, and mix slowly. Next add coffee, vanilla and eggs stir until smooth. Stir in chocolate chips. Pour into prepared pan, and smooth the top with a spatula.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in the pan on wire rack. When they the brownies are almost cool, prepare the pecan praline fudge topping.
2/3 cup butter, melted and cooled
1/2 cup hot coffee or hot water
2 cups sugar
2 eggs
1 1/3 cups all-purpose flour
1 tsp vanilla extract
1/4 teaspoon salt
3/4 cup Chocolate Chips
Heat oven to 350 F. Prepare your baking dish, or brownie pan, by greasing with butter (my dish was 8x11x2), and set aside.
Using a large mixing bowl, or a mixer with a paddle attachment, stir together cocoa, flour, sugar, baking soda, and salt. Pour in butter, and mix slowly. Next add coffee, vanilla and eggs stir until smooth. Stir in chocolate chips. Pour into prepared pan, and smooth the top with a spatula.
Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in the pan on wire rack. When they the brownies are almost cool, prepare the pecan praline fudge topping.
Recipe Adapted from: Cookies and Cups
6 Tablespoons butter
1/2 cup half and half, or table cream
1 1/2 cups brown sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup chopped pecans
Over medium-high heat, using a medium sized pot, add butter, cream, brown sugar and salt. Stir mixture until it comes to a rolling boil. Once it comes to a boil, keep it there it for 1 minute. Remove from heat and add in vanilla and powdered sugar, stirring until smooth. Add the chopped pecans, and stir to combine. Let the mixture sit for about 5 minutes, before pouring over cooled brownies. Place somewhere cool, and allow the fudge to set for at least an hour. Cut into squares, and serve.
Enjoy!
No comments:
Post a Comment