Not So Blonde Brownies

Not So Blonde Brownies

Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoonbaking soda
  • 1/4 teaspoon salt
  • 4 ounces (1 stick) butter, softened
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 eggs
  • 1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 2 tablespoons Kahlúa
  • 1 cup coarsely chopped white chocolate
  • 3/4 cup coarsely chopped nuts of choice (optional)

Directions

Preheat the oven to 350 degrees F. Sift the flour, cocoa, baking soda and salt together. Set aside.

Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition. Beat in the chocolate extract and Kahlúa. Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the white chocolate chunks and nuts.

Spray a 9×13 inch baking pan with nonstick cooking spray. Spread the batter over the bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until the brownies begin to pull away from the sides of the pan.

Note

Almost everything that has chocolate or chocolate flavor in it also has vanilla.

  • 160 grams unbleached all-purpose flour
  • 23 grams unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 115 grams (1 stick) butter, softened
  • 100 grams firmly packed dark brown sugar
  • 200 grams granulated sugar
  • 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3 eggs
  • 1/2 teaspoon Nielsen-Massey Pure Chocolate Extract
  • 2 tablespoons Kahlúa
  • 180 grams coarsely chopped white chocolate
  • 95 grams coarsely chopped nuts of choice (optional)

Directions

Preheat the oven to 180 degrees C. Sift the flour, cocoa, baking soda and salt together. Set aside.

Cream the butter, brown sugar, granulated sugar and vanilla extract in a mixing bowl using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition. Beat in the chocolate extract and Kahlúa. Add the sifted dry ingredients in two additions, beating well after each addition. Fold in the white chocolate chunks and nuts.

Spray a 23×33 cm baking pan with nonstick cooking spray. Spread the batter over the bottom of the pan with a rubber spatula. Bake for 30 to 35 minutes or until the brownies begin to pull away from the sides of the pan.

Note

Almost everything that has chocolate or chocolate flavor in it also has vanilla.

  • 10 minprep

  • 30 mincook

  • 15servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract