Slice Of Heaven Brownies Recipes

A SLICE OF HEAVEN CAKE!

Steps:

• 1. Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes,using the handle of a wooden spoon poke holes into cake. Then let cake cool for abit,about an 1/2 hour til warm. Slowly pour sweetened milk over cake.
• 2. Let it soak into holes, then drizzle caramel over the cake. Let cake cool completely (you may refrigerate it to cool faster just cover well). Break candy bars into small pieces. Top cake with cool whip,decorate with candy & drizzle with caramel!!

SLICE OF HEAVEN BROWNIES

Steps:

• Preheat oven to 325 degrees F.
• Line an 8x8 inch baking dish with a 12 inch square piece of foil, shiny side up, pressing foil in place. Spray with oil.
• In a large, heavy saucepan, combine both chocolates and the butter. Melt over low heat, stirring occasionally, until smooth.
• Remove from heat, stir in salt, vanilla, and sugar.
• Beat in the eggs, one at a time until incorporated.
• Add flour and stir until the mixture is smooth and shiny, and comes away from the side of the pan, about 1 minute.
• Stir in the nuts.
• Spoon mixture into the prepared pan and smooth the surface.
• Bake in the bottom 1/3 of the oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• Let brownies cool completely in the pan and freeze for at least 1 hour, until firm.
• Cover the pan with a cutting board and turn out brownies.
• Gently remove foil and turn brownies right side up.
• Cut brownies using a thin, sharp knife.

EASY CHOCOLATE BROWNIES

Steps:

• Preheat oven to 180°C/350°F (160°C fan forced).
• Spray a 20cm/8" square tin with oil and line with baking/parchment paper with overhang (Note 2).
• Place butter and chocolate chips in a heatproof bowl, microwave in 30 second bursts (takes me 1m 30 sec) until melted. Stir until smooth.
• Add sugar and vanilla, mix, then add eggs and mix well until smooth and molten.
• Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
• Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist (my favourie, shown in video & photos), 32 minutes for moist fudge-cake-like. (See in post for toothpick testphotos).
• If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
• Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days (bet they don't last that long!) or freeze for 3 months.