Deep Chocolate Brownies
Perfect for a crowd, you'll want to cut this super sweet chocolate bar into little "bites."
Ingredients
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1 egg
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1 cup butterscotch-flavored ice cream topping
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2 cups coarsely chopped pecans
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2 cups flaked coconut
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3/4 cup butter, softened
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1-1/2 cups packed dark brown sugar
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8 ounces bittersweet chocolate, melted and cooled
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2 eggs
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2 teaspoons vanilla
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 12-ounce package semisweet chocolate pieces
Directions
1.
Preheat oven to 350 degree F. Lightly grease a 13x9x2-inch baking pan; set aside.
2.
In a medium mixing bowl beat the 1 egg with an electric mixer on medium speed until fluffy and light colored. Stir in ice cream topping. Fold in pecans and coconut; set aside.
3.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in brown sugar until fluffy. Beat in cooled chocolate, the 2 eggs, and vanilla. Stir together flour, baking powder, baking soda, and salt; beat or stir into chocolate mixture. Stir in chocolate pieces. Spread in prepared pan; spread nut mixture over batter. Bake about 35 minutes or until golden and set. Cool in pan on a wire rack. Cut into bars. Makes 24 bars.
Nutrition information
Calories 404, Total Fat 23 g, Saturated Fat 11 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 3 g, Cholesterol 43 mg, Sodium 221 mg, Carbohydrate 50 g, Total Sugar 39 g, Fiber 4 g, Protein 5 g. Daily Values: Vitamin C 0%, Calcium 4%, Iron 10%.
Percent Daily Values are based on a 2,000 calorie diet
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This brownie recipe is perfect for a picnic or a snack. For an elegant dessert, add port-soaked dried cherries to the batter and frost the cooled brownies with a port-ganache topping (recipe: Port Ganache-Glazed Brownies with Dried Cherries)
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