Brownies From Jean Pare Recipes

BROWNIES FROM JEAN PARE

Steps:

• Preheat oven to 350 degrees. In small saucepan melt cocoa and butter stirring as it melts. Remove from heat. In medium bowl gently stir eggs and sugar then add flour, nuts and salt. Gently stir. Add cocoa mixture and stir until just combined. Scrape batter into greased 12x16 pan. Bake in 350degree oven for 30 min, until the edges show signs of pulling away from the sides of the pan. Cool. Cut into squares.Frost for a more festive occasion. Optional: toast walnuts in a small fry pan on low heat for about 5 min for extra flavor. Watch closely so as not to burn them.

NEAPOLITAN SQUARES

Steps:

• Bottom Layer: Preheat oven to 350°F.
• Combine first four ingredients.
• Press into a greased 9"X9" pan with greased sides.
• Bake for 10 minute.
• Second layer: Combine coconut and condensed milk.
• Spread over bottom layer.
• Bake for 20 minutes or until a slight tinge of light brown begins to show on edges.
• Cool before frosting.
• Icing: Beat icing sugar, remaining butter and cherry juice together.
• You may need more juice to make it soft enough to spread.
• Spread over cooled bars.
• Cover tightly and store at least one day to soften.
• Can be use the same day as baked but will be more difficult to cut.
• Yield is 36 bars.
• N.
• B.
• If you do not have cherry juice, use water with a bit of red food colouring with 1/4 tsp cherry or almond flavouring.

DOUBLE BROWNIES

Steps:

• Chocolate Layer: Beat 2 eggs until foamy.
• Add the granulated sugar, flour, nuts and salt.
• Melt the cocoa and butter together in a saucepan over low heat.
• Add to the egg mixture and blend well.
• Spread in a greased 9" x 13" pan and set aside.
• Butterscotch Layer: In a clean bowl, cream the butter with the brown sugar.
• Add the eggs and vanilla.
• Beat until well mixed.
• Add the remaining ingredients and stir.
• Spoon over the chocolate layer and small blobs.
• Spread as best you can.
• Bake in a 350 degree F oven for 30 minutes until the brownies begin to pull away from the sides of the pan.
• Cool and frost.
• To make the icing, bring the butter, brown sugar and milk to a boil in a saucepan.
• Simmer for 2 minutes.
• Cool.
• Stir in the icing sugar, adding more sugar or milk if necessary to make the consistency for easy spreading.
• Spread over the cooled squares.
• To make the drizzle, melt the chocolate chips and butter together over hot water and drizzle over the icing.
• Cut into squares.