| The CRYPT Mag |
One day while I was going through one of my sugar cravings, I decided to try my hand at baking brownies. It turned into a baking disaster.
At first I thought it was because I was baking it too slowly. But soon I discovered that what I had essentially was mushy chocolate mix that was too oily to even bake properly. Nothing could save it, so it was quickly tossed out.
Not to be discouraged, I tried my hand at making Praline Brownies.
2 sticks of butter
4 squares of baking chocolate
4 eggs
2 cups of sugar
1 1/2 cup of flour
2 teaspoons vanilla extract
pinch of salt
For the topping, you'll need:
3 tablespoons butter - melted
3/4 cup light brown sugar
3/4 cup pecans - chopped
Melt the chocolate squares and butter together. Mix lightly beaten eggs with the sugar, flour, vanilla extract and a pinch of salt. Add the melted chocolate mixture. Spread in a 13 x 9 x 2 inch pan.
Combine the 3 tablespoons of the melted butter, the brown sugar and pecans. Sprinkle evenly over the batter.
Bake for 25 to 30 minutes in a 350 degree oven. Do not overcook. Brownies should be creamy in the centre.
The only thing I did differently was take out the pecans for the topping and sprinkle chocolate chips on top of the melted butter and brown sugar instead. I prefer not to have nuts in or on my desserts (with rare exceptions, like macadamia nut cookies- -yummy).
These brownies turned out better, so I figure I've redeemed myself for the previous brownie baking bust.
This article provided by Kori Puckett, publisher of 300+ delicious, old fashioned, homemade dessert recipes at
| © RIYAN Productions |
