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OCTOBER 1998
RECIPES


Chocolate Peanut Butter Bars

Chocolate Chip Popcorn Balls

Chocolate-Orange Pie

"Kitchen Sink" Brownies



SweetSpot

 


"Kitchen Sink" Brownies

Tips: While these don't require too much time or effort to whip up, they look very appealing. Everyone loves brownies, and these can be varied to suit your preferences. Great for a bake sale or a party. If you use toffee bits in the topping, don't freeze these, as the toffee bits may become sticky when thawed. To cut, use a very sharp, large, serrated knife. Saw gently through the topping before cutting the brownie underneath. You may lose a little Topping when you cut the brownies, but that's OK.

Brownies:

  • 4 squares (4 ozs.) unsweetened chocolate, chopped
  • 3/4 c. unsalted butter, cut into pats
  • 2 c. sugar
  • 1 tsp. vanilla
  • Pinch salt
  • 4 eggs, graded "large", beaten lightly to mix
  • 1 c. flour
  • 1 c. chopped, unsalted, dry-roasted peanuts

Topping:

  • 12-13 ozs. thin milk chocolate bars, broken into individual sections (the bars MUST be thin)
  • A total of 3 cups of any of the following, mixed well in a bowl--
  • semisweet chocolate chips
  • white chocolate chips
  • peanut butter chips
  • butterscotch chips
  • toffee bits
  • sweetened shredded coconut
  • semisweet chocolate chunks
  • chocolate-covered raisins
  • medium-fine chopped candy bars
  • miniature candy-shell-coated chocolate rounds (I use 1 c. each of three different items, because I think it looks more interesting, but you can use what you have.) Line a 13" by 9" by 2" pan with heavy-duty aluminum foil (or use two sheets or regular aluminum foil). With solid vegetable shortening, lightly grease the bottom only. Adjust rack to center of oven. Preheat oven to 350'F.

In heavy-bottomed 2-1/2 to 3 quart pot, combine chopped unsweetened chocolate and butter. Over VERY LOW heat, melt, stirring almost constantly until nearly smooth. Remove from heat; stir until completely smooth.

Add sugar, vanilla, and salt, and stir until well-blended (mixture will resemble wet sand). Add eggs; by hand, beat in just until well-mixed. Stir in flour. When flour is almost incorporated, add chopped peanuts and fold in only until evenly distributed.

Turn into prepared pan and spread level, making sure batter isn't lower at edges or in corners. Bake in preheated oven 19-23 minutes, or until toothpick inserted in center emerges with just a few moist crumbs clinging to it. Do not overbake. While brownies bake, assemble ingredients for Topping.

Remove baked brownies to cooling rack. Immediately scatter broken sections of thin milk chocolate bars on top of brownies as evenly as possible. Cover brownie pan with cookie sheet to retain heat; let stand 3-5 minutes. Remove cookie sheet. With back of large spoon, spread melted milk chocolate evenly over top of brownies.

Sprinkle on the Topping ingredients you've chosen, again making as even a layer as possible. With back of a clean spoon, press Topping lightly into melted milk chocolate. Cool completely before cutting. Store airtight at room temperature for up to 2 days.

32 brownies


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