Saints Kickin Brownies Recipes

Steps:

• Preheat oven to 350 degrees.
• In one bowl, Beat agg whites until stiff but not dry and set aside.
• In another bowl, Beat butter and sugar until creamy.
• Add egg yolks and chocolate to butter mixture.
• Mix in flour.
• Add milk and vanilla.
• Fold in egg whites.
• Spread in a lightly greased 8-by-8-inch or 9-by-9-inch pan.
• Bake 30 minutes in a preheated 350 degree oven.

Steps:

• Preheat oven to 350°F.
• Spread nuts in single layer on baking sheet.
• Bake 10 to 12 minutes or until skins begin to flake off; let cool slightly.
• Wrap hazelnuts in kitchen towel; rub to remove as much of skins as possible.
• Cool completely.
• Process nuts in food processor until finely chopped.
• Set aside.
• Lightly grease 2 (8-inch) square baking pans.
• line bottoms of pans with foil; lightly grease foil.
• Set aside.
• Melt butter in medium saucepan over medium heat.
• Remove from heat.
• Blend in sugar and cocoa powder.
• Stir in eggs and vanilla until smooth.
• Stir in flour just until blended.
• Pour batter evenly into prepared pans.
• Press raspberries gently into batter.
• Bake 15 to 20 minutes or until center is just set.
• Cool completely in pans on wire rack.
• Hold wire rack over top of 1 pan; invert to release brownie.
• Remove foil; discard.
• Place cut over brownie; invert brownie.
• Prepare Ganaches.
• Reserve 2 tablespoons White Ganache; spread remaining White Ganache evenly over brownie.
• Spread raspberry jam on top of ganache.
• -------WhiteGanache----------.
• Combine 1/2 cup white chocolate chips and whipping cream in medium saucepan.
• Heat over medium heat until chocolate is half melted, stirring occasionally.
• Remove from heat.
• Stir in remaining 1/2 cup white chocolate chips and almond extract until smooth.
• Keep warm (ganache is semi-firm at room temperature).
• Makes 3/4 cup.
• ------Chocolate Ganache-------.
• Combine whipping cream and butter in small saucepan.
• Heat over medium heat until mixture boils, stirring frequently.
• Remove saucepan from heat.
• Stir in chocolate and vanilla until smooth, returning to heat for 20 to 30 second intervals as needed to melt chocolate.
• Keep warm (ganache is semi-firm at room temperature).
• Makes 1/3 cup.