West Coast Brownies Recipes

Steps:

• Line a 9 x 13" baking pan with aluminum foil and spray with Pam.
• Cream butter, sugars, beating well.
• Add eggs, Kahlua, vanilla and espresso powder.
• Add chocolate, then dry ingredients, nuts and chocolate chips.
• Turn mixture into the prepared baking pan.
• Bake at 375 degrees farenheit for 25 minutes. The brownies will feel very soft when done. DO NOT OVERBAKE.
• Let brownies cool in pan for 15 minutes then move to cool on a wire rack.
• Wrap each brownie in wax paper, cellophane or fancy foil squares found in the candy making section.

Steps:

• Melt unsweetened chocolate with butter in microwave and mix well.
• Cool.
• Beat sugar and eggs together in mixing bowl.
• Add Bailey's Irish Cream and cooled chocolate mixture.
• Mix well.
• Stir in flour, salt and chocolate chips.
• Pour into greased and floured 8-inch square baking pan.
• Bake at 325ºF for approximately 20 minutes (test with wooden pick).
• Cool completely (about 1 1/2 hours).
• Pierce brownies with a wooden pick randomly.
• Drizzle 3 tablespoons Bailey's Irish Cream over brownies, then frost.
• Frosting:.
• In mixing bowl, combine liqueurs and butter.
• Mix well.
• Gradually add confectioners' sugar and beat until spreading consistency.
• Frost cooled brownies.

Steps:

• You will need:.
• 1 9X13X2" buttered pan, and lined with buttered parchment or foil.
• Set a rack in the middle level of the oven, and preheat to 350.
• In a medium saucepan, melt the butter over medium heat. Off the heat add the chocolate. Let stand 2 minutes, then whisk until smooth. If all the chocolate has not melted, return the pan to very low heat, and stir constantly until the chocolate melts.
• In a large bowl, whisk the eggs with the salt and vanilla, just until mixed.
• Whisk in the sugar in a stream, then whisk in the chocolate and butter mixture.
• Switch to a rubber spatula, and fold in the flour.
• Set the batter aside until it has cooled to room temperature (test it with your fingertip).
• Fold in the chocolate chips and nuts.
• Scrape the batter into the prepared pan, and smooth the top with an offset spatula.
• Bake the brownies for about 30-35 minutes, or until a toothpick or a small knife inserted in the center emerges clean. Cool completely on a rack.
• Wrap and refrigerate the pan so that the brownies solidify, at least 4 hours, overnight is best. This also makes them easier to cut.
• Transfer the whole cake to a cutting board and slide a long knife or spatula under it to loosen the paper or foil then pull it away.
• Use a ruler to mark, then cut the brownies into 2" squares.
• For up to several days, store the brownies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover. Freeze for longer storage.