Blue Angel Brownies Recipes

APRICOT ANGEL BROWNIES

Steps:

• In a saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from the heat; stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine the flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconuts; stir half into the batter. , Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350° for 25 minutes or until golden brown. Cool on a wire rack. Cut into bars.

BLUEBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 8-inch square baking pan.
• Cook 2 cups blueberries in a large saucepan over medium heat. Add cinnamon and stir. Smash berries gently using a fork or a potato masher, being careful that hot juices do not splash back. Cook until most of the liquid has evaporated and you have a thick syrup, 8 to 10 minutes.
• Remove blueberries from heat and stir in butter to melt. Add sugar and stir to combine. Pour in eggs when mixture has slightly cooled, 1 at a time, mixing well after each addition. Pour in vanilla extract and stir to combine. Fold in walnuts. Fold flour gently into mixture. Beat well, 60 to 80 strokes, adding up to 1/4 cup additional flour as needed if batter seems too wet. Add remaining 1/2 cup blueberries and stir to combine.
• Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely before cutting and serving.

BLUE ANGEL

Steps:

• In a cocktail mixer full of ice, combine brandy, Blue Curacao, vanilla liqueur, half-and-half and lemon juice. Shake vigorously, and strain into a chilled cocktail glass. Garnish with a slice of lemon and a straw.

BLUEBERRY BLONDIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
• Transfer the batter to the prepared pan and smooth the top. Gently press the remaining ½ cup (50 g) blueberries into the top of the batter.
• Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
• Enjoy!

APRICOT ANGEL BROWNIES

Steps:

• In a saucepan, melt chocolate and butter over low heat, stirring constantly until all of the chocolate is melted. Remove from the heat stir in brown sugar, eggs and vanilla until blended. Set aside. In a bowl, combine flour, baking powder and salt. Stir in chocolate mixture. Combine apricots, almonds and coconut stir half into the batter. Pour into a greased 9-in. square baking pan. Sprinkle remaining apricot mixture on top. Bake at 350° for 25 minutes or until golden brown. Cool.© Copyright Reiman Publications, 1993-1997

APRICOT ANGEL BROWNIES

Steps:

• Preheat oven to 350 degrees F, then grease a 9-inch square baking pan.
• In a saucepan, melt chocolate & butter over low heat, stirring constantly, until all the chocolate is melted.
• Remove from heat & stir in brown sugar, eggs & vanilla until blended, then set aside.
• In a bowl, whisk together flour, baking powder & salt, then stir in chocolate mixture.
• In another bowl, combine apricots, almonds & coconut, then stir HALF of this apricot mixture into the batter.
• Pour batter into the prepared baking pan, & sprinkle remaining apricot mixture on top.
• Bake for 25 minutes or until golden brown.
• Remove pan to wire rack & let cool before slicing.