layered brownies.

After the spice explosion of Thanksgiving (cinnamon and nutmeg and cloves, oh my!), all I could think about on Monday was something rich and chocolatey. Searching through my pantry, I was dissapointed to find nothing but a tiny bit of cocoa powder and some chocolate syrup. I was quite close to giving up and baking something else when I came across a recipe in an old christmas cookie magazine for brownies using chocolate syrup instead of regular melted chocolate. Hoorah! I was saved.

The original recipe for these used a combination of chocolate and peppermint flavoring, but halfway through making them, I sadly found that I had no more mint extract. Instead, I mixed in some caramel extract into the cream mixture, which seemed to turn out just fine. I am sure a lot of different extracts and flavorings would work nicely: cherry extract, Kahlua, Amaretto, coconut flavoring, etcetera.

Be on the lookout though. The spices will be back shortly. It's holiday time!



Layered Brownies: recipe altered from a BH&G christmas cookie magazine

Ingredients:

For brownies:
1 cup all-purpose flour
1 cup sugar
1 1/2 cups chocolate-flavor syrup
4 eggs
1/2 cup butter or magarine, softened
For cream topping:
2 cups sifted powdered sugar
1/2 cup butter or margarine, softened
1 tablespoon water
1/2 teaspoon mint extact, or extract/flavoring of your choice
3 drops food coloring, if desired
For chocolate topping:
1 cup semisweet chocolate pieces
6 tablespoons butter or margarine

Directions:

For the brownies: Combine flour, sugar, chocolate-flavor syrup, eggs, and 1/2 cup butter or margarine in a mixing bowl; beat with an electric mixer on low speed until combined. Beat 1 minute on medium speed. Turn batter into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 30-35 minutes or till top springs back when lightly touched (Top may still appear wet.) Let cool in pan on wire rack.

Make the cream topping: Combine the powdered sugar, 1/2 cup butter or margarine, water, extract, and optional food coloring. Beat well with an electric mixer until smooth. Spread over the cooled brownies.

Make the chocolate topping: Combine chocolate pieces and the 6 tablespoons butter or margarine in a small, heavy saucepan. Cook over low heat till chocolate melts, stirring frequently. Or, microwave in a small microwave-safe bowl for 1 to 1/2 minutes or till chocolate melts, stirring occasionally. Cool for 10 to 15 minutes. Spread over the cream layer.

Cover and chill brownies for at least 1 hour. Cut into bars. Top with cocoa powder or chocolate candy curls, if desired. Store in the refrigerator.