Time 1h Yield 20 large brownies Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan. Melt together the butter, chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature. Stir together the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with flour to coat. Then add to the chocolate batter. Pour into prepared pan. Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares. This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.
Time 58m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Coarsely chop 14 cookies. Prepare brownie mix according to package directions using oil, water and eggs; stir in chopped cookies. Spread batter into foil-lined and greased 13x9x3-inch baking pan. Bake at 350° for 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean. Cool in pan on wire rack. Cut brownies in half crosswise. Place 1 brownie half, upside down, on waxed paper-lined baking sheet. Spread ice cream over brownie to edges, top with remaining brownie half. Wrap with plastic wrap; freeze 3 to 4 hours or until firm. Cut into 4 (4 1/2 x 3 1/2-inch) rectangles; halve rectangles diagonally to form 8 triangles. Stand each triangle on its side on a serving plate. Halve remaining 4 cookies. Garnish triangles with cookie halves and chocolate syrup. Serve immediately or freeze until serving time.
More about “towering brownie pyramids recipes”
Time 55m Yield 24 Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter. Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal. Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl. Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter. Pour batter into the prepared pan. Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.
