Here is a simple and delicious recipe for crispy rice topped brownies and is perfect for anyone with any nut allergies...this is a large recipe for the American cookie eater..for smaller brownies just halve the recipe and use the same sized pan.
11ozs good eating dark chocolate ( NOT cooking chocolate)
2/3 cup unsalted butter
1 1/2 cup sugar ( brown sugar makes it more caramelly)
4 large eggs
2tsp vanilla extract
2 cups all purpose flour
1tsp baking powder ( plus 1/2 tsp baking soda if using brown sugar)
1 cup toasted rice cereal
PREHEAT OVEN 350F
Heat 1 cup chocolate over low heat or in double boiler.
Cream butter and sugar, then beat in the eggs one at a time.
Stir in the cooled melted chocolate, and add the flour & baking powder..stir to combine.
Spread in a greased 9 x 9 x 2inch oven proof pan/baking tin
BAKE 25-30 MINS MIDDLE SHELF
REMOVE FROM OVEN AND IMMEDIATELY SPRINKLE WITH REMAINING CHOCOLATE GRATED.
let stand 5 mins then spread over brownies and top with cereal
Cool completely in pans and cut into bars.
No comments:
Post a Comment