B 52 Brownies Recipe 55

B-52

Steps:

• Stir together the Irish cream liqueur and coffee liqueur. Pour into two shot glasses.

B-52 BROWNIES RECIPE - (5/5)

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.)

B-52 COCKTAIL

Steps:

• Pour coffee liqueur into a shot glass. Carefully pour in Irish cream liqueur so it floats on top. Pour triple sec on top so it floats as well, to create a three-layered drink.

B-52 CAKE

Steps:

• Line the bottom of an 8" springform pan with parchment paper.
• Then proceed as follows: Grand Marnier Layer.
• In a double boiler, melt the chocolate with the Grand Marnier.
• In a small pan, bring the cream[i]just[/i] to a boil.
• Incorporate the hot cream into the melted chocolate slowly with a whisk.
• Pour into pan and chill until set.
• Kahlua Layer.
• In a double boiler, melt the milk chocolate with the butter and Kahlua.
• Cool to room temperature and then whisk in the egg yolk.
• When cool, pour over first layer which has been set.
• Chill until set.
• Whiskey Layer.
• In a double boiler, melt the chocolates and butter.
• Whisk in the whiskey and cream (you will have to whisk briskly to incorporate the whiskey).
• Cool to room temperature and then add to layers already set.
• Freeze overnight until hardened, cover with plastic wrap.
• Dress each plate with a"pool" of[recipe=43374]Mint Cream Anglaise 43374[/recipe, unmold and serve each slice on a dressed plate.

TAKE 5® BROWNIES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
• Make brownie batter as directed on box. Spread in pan. Squeeze salted caramel pouch 10 seconds or until softened. Cut 1/4-inch tip from corner of pouch. Squeeze caramel onto brownie batter in 4 straight lines. Pull edge of a knife crosswise through caramel and batter in 4 straight lines, alternating direction. Place pretzels evenly on top of batter; sprinkle cocktail peanuts over top.
• Bake 35 to 38 minutes or until edges and tops are set and toothpick inserted 2 inches from side of pan comes out almost clean. Cool in pan 30 minutes; top with Rolo™ pieces. Cool 1 1/2 hours before cutting.