place butter, cream, milk and sugar in a pan over medium high heat.
stir constantly.
allow to come to rolling boil and take off heat.
add chocolate and allow to sit for about a minute - to melt.
stir until integrated.
add vanilla extract, stir.
serve over ice cream, dip cookies in it, eat it from the spoon.
*you can add dark rum instead of vanilla, 1/2 of light cream instead of the 1/4 and 1/4, white sugar instead of turbinado, etc.
Preheat your oven according to brownie recipe directions and generously spray two
our favorite brownie recipe to make the batter.
Spray cups of a
Empty brownie mix into large bowl.
nch hole in the underside of each brownie.
When chocolate is
Preheat oven to 375\u00b0F.
Put flour and salt in food processor bowl. Whirl to mix flour and salt together. Put margarine in with flour and pulse until mixture is cut in and crumbly. Drizzle 2 tbsp of milk over flour mixture. Pulse, if dry add additional milk to pastry until it starts coming together.
Press into pie pan, and press up sides. Prick bottom and sides of pie crust randomly with a fork.
Cook in over about 18 to 22 minutes, until starting to become golden brown.
ver sides of pan. Spray foil with cooking spray.
Make brownie mix
ough to your preferred thickness (recipe makes 8-16 cookies).
egrees. Line the inside of a 12-inch cake pan
o 350F degrees.
Prepare brownie mix as directed on package
nutmeg (its not in the recipe, but I add about 1
lace enough of the brownie squares to cover the bottom of bowl.
nch square pan coated with cooking spray.
Bake at 350
rack in the center of the oven.
Lightly grease
b>of knife.
Make 1/2-inch indentation in top of each brownie
>brownie batter:
In a large bowl set over a pan of
negar, salt and 1 teaspoon of espresso rub. Set aside.
repare the filling: combine the brownie mix, eggs, water, and
owl. Apply about one-third of the rub evenly to the
ream.
Grease bottom only of a 9\" spring form pan