Brownies With Brandy Whipped Cream Recipes

RICH CHOCOLATE ALMOND BROWNIE RECIPE

Steps:

• To begin making the Rich Chocolate Almond Brownies recipe, we will first preheat the oven to 180 C. Grease an 8 inch cake pan with butter and dust it with flour. Keep this aside.
• In a double boiler, place a large mixing bowl on the water and melt the chocolate and nutralite classic spread, stirring until the mixture is smooth.
• Once melted remove the mixing bowl from the double boiler and add in the sugar, liqueur and the vanilla essence. Next add the eggs (or the Flax meal Egg Replacer.), 1 at a time, whisking well after each addition.
• Continue to whisk and adding in the salt, cocoa powder, baking powder and the flour. Whisk until well combined and finally fold in the chocolate chips and the almonds into the brownie batter.
• Pour the rich chocolate almond brownie cake batter into the cake pan, smoothen the top and place the brownie into the preheated oven.
• Bake for about 30 to 40 minutes until you notice that when a tester when inserted into the cake, comes out clean. Remove the brownie from the oven and allow it to cool.
• Once cooled cut the Rich Chocolate Almond Brownies into squares and serve. You can serve the brownies hot with chocolate sauce and whipped cream or just as it is with a cup of coffee.

BROWNIE PUDDING DESSERT

Steps:

• Make the brownies according to package directions add in the walnuts to the batter.
• Bake in a greased 13 x 9-inch baking pan; cool completely.
• In a bowl using an electric mixer at low speed beat the chocolate pudding mix with 1 cup half and half cream until smooth; let rest for 5 minutes, then spread on top of the cooled brownies.
• Spread the whipped cream or thawed Cool Whip on top of the pudding, then sprinkle with crushed cookies or grated chocolate.
• Chill for 2 hours before serving.
• Delicious!

BERRIES 'N' CREAM BROWNIES

Steps:

• Prepare and bake brownies according to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely on a wire rack., Spread whipped topping over brownies. Arrange strawberries cut side down over top. Drizzle with chocolate topping. Refrigerate for at least 30 minutes before serving.

BRANDY WHIPPED CREAM

Steps:

• Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.

BRANDIED WHIPPED CREAM

Steps:

• Beat cream and sugar in large bowl until soft peaks form. Add brandy and beat until stiff peaks form. (Can be made 4 hours ahead. Cover and refrigerate.)

BROWNIES WITH BRANDY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Butter and flour a 12 by 18 by 1-inch baking sheet.
• In a medium bowl add the butter, 1 pound of chocolate chips, and the unsweetened chocolate and put over a pot of simmering water. Stir together until the butter and the chocolate melts. Remove the bowl from the pot and allow it to cool slightly. Add the eggs, instant coffee, vanilla, and sugar to a large bowl and mix, with a fork, to combine. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
• In a medium bowl, sift together 1 cup of the flour, the baking powder, and salt. Add to the cooled chocolate mixture and mix to fully incorporate. Add the remaining 12 ounces of chocolate chips to a medium bowl with the remaining 1/4 cup flour, then add them to the chocolate batter and fold in to incorporate. Pour the mixture into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for 15 more minutes. Gently poke the brownies with a toothpick or a thin knife, and if the pick comes out clean, remove the pan from the oven. Let the brownies cool, then cut into serving pieces.
• Whipped cream: In a medium-size metal bowl, whip together the cream, sugar, and brandy extract until the cream has thickened to desired consistency. Do not over whip. Serve the brownies with the whipped cream.