Source Calamity Kate
|2 teaspoons||Vanilla Extract|
|1/4 cup||maraschino cherries, optional but not with the craisins or raisins|
|1/2 cup||mini marshmallows|
|1/3 cup||craisins or raisins or dried cherries, optional|
|1/3 cup||white chocolate chips|
|1/3 cup||milk chocolate chips,optional|
|1/3 cup||nut pieces, I recommend pecans, walnuts or macadamia nuts|
|2/3 cup||Ghirardelli Semi-Sweet Chocolate Chips|
|1 1/2 cup and 4 Tablespoons||all-purpose flour|
|1 teaspoon||almond extract|
|2 sticks (1 cup)||unsalted butter, cut into pieces|
|1/2 teaspoon||baking powder|
|2 cups||brown sugar, packed|
|2 four oz||Ghirardelli Semi-Sweet chocolate baking bar|
|2 heaping tablespoons||cocoa, I prefer Hershey's Special Dark|
Preheat the oven to 350˚F and butter and flour a 9" x 13" pan
In a heavy 1 1/2 quart saucepan, melt chocolate bars and butter over low heat until smooth. Remove from heat; cool to room temperature. In the bowl of a stand mixer, on low speed, add together brown sugar, vanilla and almond extracts and melted chocolate. Add in eggs and mix well.
2. In bowl, sift together flour, baking powder and salt. On low speed, slowly fold in the flour mixture to the chocolate batter, mix well. With a wooden spoon, add in the chocolate and white chocolate chips, marshmallows, coconut and any other optional jungle bits.
3. Pour batter into the prepared 9" x 13" pan and spread out the batter evenly. Bake for 25-30 minutes or until the sides pull away from the pan and a tooth pick inserted into the center comes out clean. Cool to room temperature and serve drizzled with melted chocolate, coconut, mini marshmallows and a maraschino cherry! Yum!