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 Decadent Kwanzaa Brownies

-from Joyce Brown

Decadent Kwanzaa Brownies 

Who doesn't love brownies! Are they all decadent? If you believe all the recipes found online you'd think they are. So why should this one be any different?

This recipe was inspired by Eagle Brand but instead of topping them with pecans as you see in this picture I used chocolate cream and followed the Kwanzaa tradition of a choice of fresh sliced and diced fruit (I used mango and peaches). Oh baby oh baby! They really are deliciously decadent! And if you have a nuts allergy, this can be your go-to recipe any time of the year!

(The photo is from the Eagle Brand recipe with the pecan topping instead of chocolate cream and fruit. Aren't they beautiful?)

Makes 4 dozen


INGREDIENTS:

  • 1/2 cup butter or margarine, melted
  • 2/3 cups vegetable oil (do NOT use olive oil)
  • 2 large eggs
  • 1/4 cup water
  • 2 cups caramels, unwrapped
  • 1 (14-ox) can Eagle Brand Sweetened Condensed Milk
  • 1 (18.4-oz) package fudge brownie mix
  • 1 (12-oz) package chocolate chips (2 cups)
  • Chocolate Cream (recipe follows)
Assorted fresh fruit, sliced or cut up, such as banana, mango, papaya, peaches, pineapple, strawberries
*Chocolate Cream
  • 1 package (8 oz.) cream cheese, softened
  • 3 tablespoons cocoa powder
  • 11/2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1 tablespoon milk

In a large bowl combine all ingredients and beat until smooth.

*Recipe from Hershey Foods

.

DIRECTIONS:

Heat oven to 350 F. Line 13-by-9-by-2-inch baking pan with parchment paper or foil, extending over the sides of the pan

Prepare Brownie mix according to package directions using oil, water and eggs. Spread 1 1/2 cups of mixture in prepared pan. Bake 10 to 15 minutes until center is set.

Combine caramels, sweetened condensed milk and butter in medium saucepan. Cook over medium-low heat until caramels are almost melted. Whisk until smooth. Gently spread caramel mixture over partially baked brownie. Sprinkle caramel with chocolate chips. Spread remaining unbaked brownie batter evenly over chocolate chips.

Bake an additional 20 to 25 minutes. Cool completely. Spread Chocolate Cream over top and refrigerate for about 30 minutes. Cut into squares or bars and chill again in the refrigerator. Garnish with fruit just before serving.

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