B 52 Brownies Recipe 55

Steps:

• Base 1. Preheat oven to 325F. Lightly grease an 8-inch square baking pan. Set aside. Measure sugar, flour, cocoa, baking powder, and salt into a large bowl. Stir with fork until well blended. 2. In a medium-sized bowl, whisk melted butter with eggs and vanilla. Stir into flour mixture until blended. Turn half the mixture into another bowl. Stir Kahlua into half the mixture and Bailey's Irish Cream into the other half. Set bowls aside. Filling 3. In a small mixmaster bowl, blend cream cheese and vanilla until smooth. Beat in eggs, 1 at a time, beating well after each addition. Gradually add sugar and flour. Then beat in Grand Marnier and orange peel. 4. Turn Kahlua mixture into prepared pan and smooth the top. Then pour cream cheese filling over Kahlua base. (This mixture will be quite runny.) Carefully layer the Baileys Irish Cream mixture on top. You will not be able to spread the batter with a knife.(Apply small amounts with spoon until completely covered. I have created a marbled effect at times- don't worry it still tastes great.) Bake in centre of pre-heated oven for 55 to 60 minutes, just until brownies begin to pull away from sides of pan. Cool brownies in pan on wire rack. Brownies will keep in the refrigerator for several days. (Not really-they are quite good and seem to disappear rather quickly.)

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.