Shoney's Original Walnut Brownie
1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust
1/4 cup margarine or butter softened
1/2 cup packed light brown sugar
2 eggs
6 (1 ounce) squares semi-sweet chocolate, melted
2 teaspoons instant coffee granules
1 teaspoon rum extract
1 tablespoon flour
1 cup chopped Diamond Walnuts
Heat oven to 375 degrees F. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie crust.
Bake 25 minutes. Cool.
Chill 1 to 2 hours before serving. Top with Shoney's Hot Fudge, or whipped cream, or ice cream if you prefer. (Note: I would probably prefer them all!)
Refrigerate leftovers.
1 (6 ounce) Keebler Ready Crust Shortbread Pie Crust
1/4 cup margarine or butter softened
1/2 cup packed light brown sugar
2 eggs
6 (1 ounce) squares semi-sweet chocolate, melted
2 teaspoons instant coffee granules
1 teaspoon rum extract
1 tablespoon flour
1 cup chopped Diamond Walnuts
Heat oven to 375 degrees F. In large bowl, beat margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate, instant coffee and rum; mix well. Stir in flour and 1 cup chopped walnuts; pour into pie crust.
Bake 25 minutes. Cool.
Chill 1 to 2 hours before serving. Top with Shoney's Hot Fudge, or whipped cream, or ice cream if you prefer. (Note: I would probably prefer them all!)
Refrigerate leftovers.
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