Shop
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.
| print recipe | add recipe to album |
Ingredients: 1/2 cup butter, diced 2 oz unsweetened chocolate, chopped 2 oz semisweet chocolate, chopped 4 eggs, separated 1 1/2 cups granulated sugar pinch salt 1 tsp vanilla 1/2 cup all-purpose flour Instructions: Preheat oven to 350 F. Line 8" square cake pan with parchment paper and butter sides. Combine butter and all chocolate in pot on low heat. Stir together until chocolate melts. Remove from heat and beat in egg yolks one at a time. Transfer chocolate mixture to large bowl. Stir in 1 1/4 cups sugar, salt, vanilla and flour. Beat eagg whites in separate bowl until soft peaks form. Beat in remaining 1/4 cup sugar and continue to beat until egg whites are thick and glossy. Stir 1/4 of beaten egg whites into chocolate mixture. Fold in remaining whites. Pour batter into cake pan. Place pan in larger roasting pan. Pour boiling water into roasting pan until it comes halfway up sides of cake pan. Bake for 50-60 minutes. Brownies should be crisp on top but fairly runny in center. Cool for 20 minutes before serving. |
Recipes Search
- Cherry Chip Muffins
- Pear & Dried Cherry Crisp
- Apple-Pecan-Cranberry Crisp
- Raspberry Muffins with Streusel Topping
- Black Bean Soup
- Cinnamon Swirl Coffee Cake
- Lemon Lace Loaf
- French Scrambled Eggs with Smoked Salmon
- Granola
- Pankuken
- Panetone
- Little Almond Alberts
- Apricot & White chocolate scones
- Pineapple with Strawberry Sauce
- White Swan Rhubarb Cinnamon Muffins
Copyright © 1993 - 2012 Lanier Publishing International