The ultimate 1950s fudge. Pearls optional.
- sugar
- salt
- butter
- lg. can evaporated milk
- semi-sweet chocolate chips
- German sweet chocolate
- marshmallow cream
- nut meats
- chocolate chips
- brown sugar
- grated orange peel
These brownies are the epitomy of decadence. Do make the entire recipe, although it might seem a lot – I promise they will get eaten!
This is the best, most delectable brownie recipe I have found yet. Do NOT overcook them or you will regret it and be saddled with a pan of dry, tasteless chocolate sponge.
- unsalted butter
- dark or bitter-sweet chocolate
- granulated sugar
- vanilla extract
- all-purpose flour
- salt
- white chocolate chips
- approximately 2 tablespoons confectioner's sugar for dusting
My tips, to make this more a milkshake consistency and to add protein, I add about 1/3 -1/2 block extra soft, silken tofu. You can’t taste it, but it makes it thick.
Nutrtion w/o tofu: 175 calories, 35 grams protein, 3 grams fat (0 saturated), 35 grams carbs, 4 grams fiber, 15 mg sodium.
- frozen dark sweet cherries
- Second layer:
- cream cheese
- cool whip
- powdered sugar
- vanilla
- Third layer:
- sm pkg. instant vanilla pudding
- sm pkg. instant chocolate pudding
- margarine
- ground pecans
- flour
- Crust:
- milk
Cook’s Illustrated
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
- salt
- baking powder
- large eggs
- vanilla extract
- egg
- flour
- baking powder
- cinnamon
- salt
- baking soda
- milk
- chocolate chips
- vanilla
- oil
- sugar
- pumpkin
- flour
- sugar
- cocoa
- baking powder
- salt
- water
- vegetable oil
- packed light brown sugar
- hot espresso
- chocolate cake mix
- instant chocolate pudding
- eggs
- water
- sour cream
- chocolate chips
- Milk
- Chocolate Cake mix