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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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the surprising addition of a little cayenne papper makes the chocolate taste a little richer Ingredients:
1 1/2 cups granulated sugar |
1 cup butter, melted |
3 large eggs |
1/2 cup orange marmalade |
1 teaspoon vanilla |
1 cup all-purpose flour |
3/4 cup unsweetened cocoa powder |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 cup semi-sweet chocolate chips |
1/2 cup chopped walnuts |
1/2 teaspoon vegetable shortening |
Directions:
1. Preheat oven to 350*.Line a 13x9x2 baking pan with foil, extending it over the ends of the pan.grease foil and set aside.
2. in a large mixing bowl, combine sugar and melted butter.stir in eggs, one at a time.beating well after each addition.
3. stir in marmalade and vanilla.
4. stir in flour, cocoa powder, baking powder, salt and cayenne pepper until well combined.
5. stir in 1/2 cup chopped nuts and chocolate chips.
6. spread batter evenly into prepared pan.
7. bake in preheated oven for 30 minutes or until center is set.
8. transfer pan to wire rack to cool completely.
9. lift brownies from pan using foil as handles.
10. transfer brownies to a large cutting board.
11. cut into 32 or 16 pieces.
12. in a small saucepan, combine remaining 1/2 cup chocolate chips and shortening.
13. cool and stir over low heat until melted.
14. cool slightly.
15. transfer melted chocolate to a resealable plastic bag - snip off a small corner of the bag and drizzle chocolate mixture over tops of brownies.
16. chill until chocolate sets.
17. to store - place brownies in layers seperated by waxed paper in an airtight container, cover.
18. store at room temperature up to 3 days or freeze undrizzled bars up to 3 months.
19. thaw bars and then drizzle.
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