Jungle Brownies

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Source Calamity Kate

Preparation Time

Serves35 brownies

AmountIngredientPreparation
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
1/2 cup coconut
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
3/4 teaspoon salt
1/2 teaspoon baking powder
4 large eggs
2 cups brown sugar, packed
2 four oz Ghirardelli Semi-Sweet chocolate baking bar
2 heaping tablespoons cocoa, I prefer Hershey's Special Dark

1.
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!

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