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home > recipes > candy / snacks > black forest brownies
from NY, US Yield: 18 1 1/3 cups flour 1 tsp baking powder 1/2 tsp salt 1 cup butter or margarine 1 cup baking cocoa ( regular or Dutched ) 4 eggs 2 cups sugar 1 1/2 tsp vanilla 1 tsp almond 1 cup chopped maraschino cherries 1/2 cup nuts chopped Topping: ( frosting ) 1/4 cup butter or margarine 1 tsp vanilla 2 cups powdered sugar 6 tbs baking cocoa ( regular or , Dutch processed ) 1/4 cup milk 1/4 cup chopped nuts I ordered one of those new brownie baking pans from the T.V. and made some brownies in it with a sticky glaze. They came out great! Easy to remove, did not stick to the pan and consistent pieces. Use any favorite brownie recipe you wish. My family loves this cherry and nut version. Of course the recipe can be baked in any 9x13 oblong pan. Melt butter in a saucepan, set aside. Combine flour, baking powder and salt. Stir cocoa into butter and then blend in sugar and extracts, add eggs one at a time and blend well. Stir into flour mixture to blend well. Stir in nuts and cherries. Spray the pan and insert with cooking spray. Add batter and smooth in pan. Place in the insert into pan. Bake brownies in a 350F until tested done ( about 30 to 35 minutes ) Remove to a rack to cool. Make glaze ingredients by blending everything smooth. Carefully place a heaped spoonful of icing into each of 18 inserts to cover hot brownies. It will melt! Sprinkle with the chopped nuts. Cool completely! Chill pan in the refrigerator. Carefully remove insert from pan to release 18 perfect brownies. Use the brownie rack to remove sides of the pan so the bottom of cake pan then remains holding the brownies

Black Forest Brownies


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(posted October 9, 2009)

from NY, US

Yield: 18

1 1/3 cups
flour
1 tsp
baking powder
1/2 tsp
salt
1 cup
butter or margarine
1 cup
baking cocoa ( regular or Dutched )
4
eggs
2 cups
sugar
1 1/2 tsp
vanilla
1 tsp
almond
1 cup chopped maraschino cherries
1/2 cup
nuts chopped

Topping: (
frosting )
1/4 cup
butter or margarine
1 tsp
vanilla
2 cups
powdered
sugar
6 tbs
baking cocoa ( regular or , Dutch processed )
1/4 cup
milk
1/4 cup chopped
nuts

I ordered one of those new
brownie baking pans from the T.V. and made some brownies in it with a sticky glaze. They came out great! Easy to remove, did not stick to the pan and consistent pieces. Use any favorite brownie recipe you wish. My family loves this
cherry and nut version. Of course the recipe can be baked in any 9x13 oblong pan.

Melt butter in a saucepan, set aside. Combine flour,
baking powder and salt. Stir cocoa into butter and then blend in sugar and extracts, add eggs one at a time and blend well. Stir into flour mixture to blend well. Stir in nuts and cherries.

Spray the
pan and insert with cooking spray. Add batter and smooth in pan. Place in the insert into pan.

Bake brownies in a 350F until tested done ( about 30 to 35 minutes )
Remove to a rack to cool.

Make
glaze ingredients by blending everything smooth. Carefully place a heaped spoonful of icing into each of 18 inserts to cover hot brownies.

It will
melt! Sprinkle with the chopped nuts. Cool completely!

Chill
pan in the refrigerator. Carefully remove insert from pan to release 18 perfect brownies. Use the brownie rack to remove sides of the pan so the bottom of cake pan then remains holding the brownies



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