food COOK
IE
REC
IPES
C H R IS T M A S B R O W N IE S
To m ake s lic in g easy, let the p a n ofbrow nies
cool com pletely before cutting in bars.
PREP:
30
MIN. BAKE:
30
MIN. COOL:
2
HR.
OVEN:
325
°F
8
oz. semisweet chocolate,
coarsely chopped
1
cup butter
2
Tbsp. cherry brandy (optional)
2
Tbsp. vanilla
1V4 cups granulated sugar
3/4
cup packed brown sugar
6
large eggs
2
cupsall-purposeflour
V4
cup natural unsweetened cocoa powder
1
tsp. baking powder
1
cup coarsely chopped candied cherries
4
oz. semisweet chocolate, chopped
1. H eat oven to
3250
F. L in e
15
x
10
x
1
-in ch
baking pan w ith foil; lightly grease. Set aside.
2. In saucepan stir semisweet chocolate and
butter over low heat until melted. Remove
from heat. Stir in brandy and vanilla. Transfer
to large m ixing bowl. A dd sugars and eggs;
beat on m edium until well-com bined.
3. Com bine flour, cocoa powder, baking
powder, and (/2 teaspoon
salt.
A d d to
chocolate-egg m ixture. Beat on m edium until
w ell-com bined. Stir in cherries and chopped
chocolate. Spread batter in prepared pan.
4. Bake
30
minutes. Transfer to w ire rack;
cool completely. Gently cut in bars or sticks
using a sharp knife. MAKES ABOUT
48
BARS.
EACH BARI
46
cal,
7
gfat,
37
m gchol,
70
mg
C H R IS T M A S B L O N D IE S
F ru itca k e ingredients—brandy, candied
cherries, an d w aln u ts—f il l these bar cookies.
PREP:
15
MIN. BAKE:
30
MIN. OVEN:
350
oF
2
/3
cup butter, softened
2
cups packed brown sugar
2
large eggs
1
Tbsp. cherry brandy or cherry
juice (optional)
sodium, 21 g carho, 1 g fiber, 2 g pro.
212
DECEMBER 2009 BETTER HOMES AND GARDENS
NESTLE®
and
NESTLE
CRUNCH®
are
ri
IksO
fSx
i'été
des
Produ
its
Nestlé
S
.A"Ve
/evey
, Sw
itzerland
.
Enjoy the sweet taste of being a kid
again this holiday with Nestlé® Crunch® Jingles.
Bite-sized bells with the scrumptious combination
of milk chocolate and airy crispies.
