> I'll explain fudge type brownies...If you explain Blondies.
Thanks for the recipes. This what Wikipedia says regarding Blondies, "In
American cuisine, the Blondie is a bar cookie similar to the chocolate
brownie but made with brown sugar and no cocoa." That was my understanding
the Blondies had no chocolate in them. So the below recipe should be called
"Coffee Almond Chocolate Brownies."
Lynne
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> Coffee Almond Chocolate Blondies
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> none
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> 2 cup brown sugar -- firmly
> 1 packed
> 3/4 cup unsalted butter
> 3 tablespoon coffee liqueur
> 5 teaspoon instant espresso
> 3 eggs
> 2 cup flour
> 1 1/2 teaspoon baking powder
> 1/2 teaspoon salt
> 1 cup blanched almonds, sliced &
> 1 toasted -- coarsely chopped
> 6 oz semisweet chocolate chips --(1 cup)
>
> Preheat oven to 350. Grease 13 x 9 baking pan. Stir sugar and butter in
> heavy large saucepan over medium-low heat until sugar and butter melt.
> Add liqueur and espresso powder and whisk to blend. Cool. Whisk eggs into
> sugar mixture. Sift flour, baking powder and salt into medium bowl. Stir
> dry ingredients into batter Stir in must and chocolate chips. Pour in
> prepared pan and bake 35-40 minutes.
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> My fudge Brownie explanation.
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> Chocolate Fudge Brownies
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> none
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> 1/2 cup butter or margarine
> 1/2 cup cocoa
> 1 cup packed brown sugar
> 2 eggs
> 1/2 teaspoon vanilla extract
> 1/2 cup all-purpose flour
> 1/2 cup chopped walnuts
> 1/4 teaspoon salt
>
> Melt the butter/margarine in a medium saucepan. Remove from heat and stir
> in the cocoa. Stir in the brown sugar, then beat in the eggs and the
> vanilla extract. Blend in the flour, the walnuts, and the salt. Spread
> evenly in a grased 8 inch square pan. Bake at 350 F(180 C) from 20 to 25
> minutes. Cool and frost. Make about 16 brownies.
>
> Recipe by: Chipits Cocoa
>
> Recipe Posted to MC-Recipe Digest V1 #767 by on Aug 31,
> 1997
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> Yield: 4 servings
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> ** Exported from Now You're Cooking! v5.74 **
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> --
>
>
> Curiosity killed the cat, but for a while I was a suspect
>
> -Alan