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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 ounces unsweetened chocolate 3/4 cup unsalted butter 2 cups granulated sugar 3 eggs 3 tablespoons Chambord liqueur 1 cup flour 1/4 teaspoon salt 1 cup Hershey's raspberry flavored chocolate chips 1 cup chopped pecans (optional) Instructions: Preheat oven to 350 degrees. Spray a 9 inch spring form pan with non-stick spray. Melt unsweetened chocolate and butter in microwave-safe bowl. Add sugar, eggs and liqueur and mix well. Stir in flour and salt. Add raspberry chocolate chips and nuts if desired. Pour batter into prepared baking pan. Bake 25-35 minutes and test with toothpick. There should be moist crumbs. Let cool. When cool, run knife between brownie and pan. Remove ring. Remove bottom of pan using large knife and transfer to serving platter. Cut into wedges. Garnished with powdered sugar, fresh raspberries and mint. |
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