Spiked Brownies Recipes

Steps:

• Make and bake brownie mix as directed on box for 13x9-inch pan. Poke warm brownies at 1-inch intervals with wooden pick and brush with liqueur. Let cool. Crumble brownies into small pieces. Crush candy bars; reserve 2 tablespoons for topping.
• Make pudding mix as directed on box, omitting chilling.
• In 3-quart trifle bowl, place half of crumbled brownies. Top with half each of pudding, candy bars and whipped topping. Repeat layers. Sprinkle with reserved crushed candy. Cover and refrigerate at least 8 hours.

Steps:

• Preheat the oven to 180°C (355°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30-35 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.

Steps:

• Heat oven to 350º and grease rectangular pan, 13 × 9 × 2 inches.
• Put 1/3 cup of the almonds in food processor.
• Cover and process, using"pulse" button, util almonds are ground; set aside.
• Chop remaining 1/3 cup almonds; reserve.
• Melt chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat.
• Stir in ground almonds and remaining ingredients in brownie list.
• Spread in pan.
• Bake 22 to 27 minutes or until toothpick inserted in center comes out clean.
• Cool completely.
• Prepare Amaretto Frosting by mixing all ingredients in frosting list until smooth.
• Spread frosting on brownies.
• Sprinkle with reserved chopped almonds.
• Cut into about 3 × 1-inch bars.

Steps:

• Make the brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the two short ends; coat with cooking spray. Bring the beer to a simmer in a large saucepan over medium heat and cook until reduced to about 1/3 cup, about 15 minutes. Pour into a bowl and set aside.
• Wipe out the saucepan and add the butter and chopped chocolate. Cook over medium-low heat, stirring, until smooth. Remove from the heat and let cool slightly, about 5 minutes. Add the granulated sugar and eggs and stir until glossy and smooth. Stir in the reduced beer. Add the flour, cocoa powder and salt and stir until no lumps remain. Stir in the chocolate chips.
• Pour the batter into the prepared pan. Bake until a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer the pan to a rack. Meanwhile, make the glaze: Mix 2 tablespoons beer with the granulated sugar in a small bowl until the sugar is dissolved; spoon or brush over the warm brownies and set aside.
• Make the icing: Combine the butter, all but 2 tablespoons pecans and the salt in a medium saucepan over medium heat. Cook, stirring, until the butter is melted and the nuts are lightly toasted, about 5 minutes. Add the cocoa powder and stir until smooth. Remove from the heat and add the confectioners' sugar in two batches, alternating with the remaining 1/4 cup beer. Stir until smooth, then pour over the warm brownies and gently spread. Sprinkle with the remaining 2 tablespoons pecans. Let cool completely. Lift the brownies out of the pan using the foil overhang and cut into pieces.