Triple Chocolate Chunk Bourbon Brownie Pie
Some cool white chocolate brownies recipe images:
Triple Chocolate Chunk Brownie
Bourbon Pie 
image href = “http://www.flickr.com/photos/25128194@N02/3523955979″> Close UpJ’ai essentially a brownie recipe I always: 1 végétale4 tablespoons margarine ounces soy yogurt plaine1 cup raw sugar Egg Replacer for 2 oeufs1 teaspoon vanilla café3 / 4 cup cocoa powder, not all sucré1 / 2 cup flour Usage1 / 4 teaspoon SEL 1/4 teaspoon powder tablespoons pâte5 bourbon1 / 2 cup chocolate chips coupés1 / 2 cup white chocolate chips caroube4 tablespoons fonduPâte tarteMélanger all ingredients, but white chocolate and pour the chocolate together. – Dough will be very stiff. Spread on top of pie crust – bake at 350 degrees for doing 30 minutes or until. Sprinkle carob chips and sprinkle with white chocolat.Pour 8 people +
Blondies chocolate cherry almond white 
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djwtwo OK, last food photo for a short time (now that I realized that I used 6 pounds of butter since early March, oh la la!) One of the things Michael Ruhlman book Ratio does not contain a report for brownies or blondes, so I was fiddling in the kitchen trying to work a for me. I begin with blondies. It is a 5:3:3:2 ratio of sugar: fat: flour: egg, which works pretty well, but I think maybe just a little harder grease. I also use both the solid fat (butter) and liquid fat (vegetable oil), after a little reading, like the mixture of fat helps to chew the results. So while I’m close enough, I’m not there yet. This recipe will prove a number of delicious blondies indépendamment.La photo, is a double batch of them (with a 9 “x13” pan instead of a 9 “x9” and increasing the cooking time to 45-50 minutes). Most of my in-laws for Sunday dinner (where I like these photos in the shade on the back porch) found, and I kept some for a colleague to share with his wife, in honor of the birth of their first child. Ingredients 4 g of butter (1 stick) 2 ounces vegetable oil (about 1/4 c.) 8 oz brown sugar (about 1 c. packed) 2 grams of sugar (about 1/4 c. 2) large œufs1 c. extract vanille6 ounces all-purpose flour (about 1 1/4 c.) 1/2 c. SEL 1/2 c. levure1 / 4 c. Bake soude1 / 2 c. cannelle1 / 2 c. Cherries séchées1 / 2 c. Chocolate blanc1 / 2 c. Chips cannelle1 / 2 c. Almonds (pecans work well, too) Directions Preheat oven to 350 ° F. Spray the inside of a 9 “x9” x2 Grease “baking dish, cover the bottom and sides with parchment or foil and spray Powder coating cuisiner.Mélanger flour cinnamon, salt, baking powder and baking soda in a bowl and whisk ensemble.Dans a medium sized saucepan melt the butter and oil. Add the sugar and beat until smooth. Remove from heat and beat the eggs and extract vanille.Verser mix the butter and sugar mixture into the dry ingredients thoroughly with a wooden spoon, until no streaks of flour remain and the mixture is glossy. Walnut Bend, cherries and chips and pour the mixture into the pan in the oven préparé.Cuire bake on the middle shelf of the oven for 30-40 minutes, until a toothpick inserted into the blondies comes only with a cloth moist crumbs sticking to it. You’ll leave they want something underbaked for maximum chewiness. Remove from oven and cool leave at room temperature before cutting servir.Ceux are pretty rich, so I am to form the 9 “x9” pan in 16 games, but sometimes I have to go a little bigger, as in the photo here.
