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Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
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Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, May 21 at 2pm: Paul Dickson, Bob Levey, Dan de Vise (panel)
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
chocolate brownies

Chef Morissa’s Chocolate Brownies

Ingredients:

  • ¾ cup all-purpose flour
  • ¾ cup baking cocoa
  • ¼ tsp. salt
  • 1/3 cup butter, cut into pieces
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • 2 tsps. Vanilla extract
  • 1 cup chopped pecans (Walnuts)
  • ¾ cup white chocolate chips
  • ½ cup caramel topping
  • ¾ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350. Grease 8-inch square baking pan. Combine flour, cocoa and salt in a small bowl. Beat butter, granulated sugar and brown sugar in a mixing bowl until creamy. Add 2 eggs, one at a time, beat mixture. Add vanilla extract and mix well. Gradually beat in the flour. Reserve ¾ cup of batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white chocolate chips over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet chocolate chips. Spread evenly over caramel topping.

Bake for 30-35 minutes or until center is set. Cool completely on wire rack and cut into squares.

Makes 16 Brownies

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