Insulin shock brownies

24 Servings

Ingredients

Quantity Ingredient
Your favorite brownie batter; enough fill two 9x9x2 baking pans
½ Jar hot fudge; Mrs. Richardson's real
1 cup Peanut butter; smooth
16 ounces Nestles' chocolate morsels
1 Bar White Cloud's dark chocolate w/mint crystals
2 cups Flavored liquor; bailey's, chambord; or rumpleminze

Directions

Start with your favorite brownie batter. You want enough to fill *two* 9x9x2 baking pans. Melt 12oz of Chocolate Morsels, Hot Fudge, Peanut Butter and 1 cup of the Liqour in a small saucepan. When mixture is liquid, mix into batter ( for the truly decadent, replace all fluids (milk/water) in batter with Liquor). Pour batter into ONE 13x9x2 pan.

Melt remaining Chocolate & Liquor in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). Pour the rest over ice cream to keep you from eating the brownies immediately. Bake in

350 degree oven for 35-40 min.

IMPORTANT: Every 5-10 minutes, remove the pan from the oven and *slam* it down on a counter two or three times. If you do not, the brownies will escape into the bowels of your oven! Brownies are done when a toothpick inserted *near the edge* comes out clean.

NOTE: The center will still be semi-liquid.

Can be eaten immediately, but best after 24 hours (it takes time for the fudge to set!).

(the all Bailey's version is *very* popular) REC.FOOD.RECIPES ARCHIVES

/COOKIES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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