*  Exported from  MasterCook  *

                  Simply the Best Chocolate Brownies 2

Recipe By     : Philip M Tilley <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Brownies

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4      tb            Unsalted butter -- +1 ts
    1/4  c             All-purpose flour -- +1 ts
  2      tb            Unsweetened cocoa
  1      ts            Baking powder
    1/2  ts            Salt
  3      oz            Unsweetened chocolate --
                       - broken into 6 pieces
  2      oz            Semisweet chocolate --
                       - broken into 4 pieces
  3                    Eggs
  1      c             Granulated sugar
  1      ts            Vanilla
    1/4  c             Sour cream
                       Macadamia Variation:
  4      oz            Semisweet chocolate --
                       - cut into 1/4" chunks
  4      oz            Semisweet chocolate
  1 1/2  c             Raw macadamia nuts
                       Peanut Raisin Variation:
  1 1/2  c             Raisins
  1 1/2  c             Unsalted peanuts
                       Hazelnut Cake Ganache:
  1 1/2  c             Heavy cream
 12      oz            Semisweet chocolate
  1      cl            Hazelnuts -- chopped, toasted

Butter and flour a square baking pan. Sift together dry ingredients.
Melt butter in a double boiler; add chocolate and melt. Beat together
eggs, sugar, and vanilla. Stir in chocolate mixture until well
combined. Add dry ingredients. Add sour cream.

Place batter in prepared pan and bake at 325°F for 40 minutes.

Macadamia Chocolate Chunk Brownies:

Add 4 oz semisweet chocolate, cut into 1/4" chunks, to the batter.
Add another 4 oz semisweet chocolate to the top, along with
1-1/2 cups raw, unsalted macadamia nuts. Add 10 to 15 minutes to the
cooking time.

Peanut Raisin Brownies:

Add 1-1/2 cups raisins to the batter. Spread 1-1/2 cups unsalted
peanuts on top. Add 10 to 15 minutes to the cooking time.

Hazelnut Brownie Cake:

Pour 1 recipe of the basic brownie into a 9" cake pan, and bake as
directed above.

Hazelnut Cake Ganache:

In a double boiler, melt chocolate into boiling cream to form a
ganache. Pour 1 cup of ganache over 1 cup chopped hazelnuts. Cut
cake in half and spread hazelnut-ganache mixture in between the
layers. Pour plain ganache over cake as an icing. Pipe ganache which
has been refrigerated for 10 to 15 minutes onto the cake in the form
of stars as decoration.


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