Double chocolate thunder

Yield: 12 servings

Measure Ingredient
1 cup Flour
⅔ cup Sugar
3 tablespoons Unsweetened cocoa
2 teaspoons Baking powder
¼ teaspoon Salt
1 cup 1% low-fat milk
1 teaspoon Vegetable oil
1 teaspoon Vanilla extract
1 teaspoon Chocolate extract; see pantry
⅔ cup Semisweet chocolate chips
⅔ cup Chopped walnuts; toasted
¾ cup Light brown sugar
¼ cup Unsweetened cocoa
1¾ cup Hot water
2 tablespoons Instant coffee
2 tablespoons Kahlua

Called "Thunder" because one bite is a jolt of chocolate. This brownie snack cake is mixed in the pan. Do not overstir; mix to combine and moisten.

1. Preheat oven to 350F degrees. Combine flour, sugar, cocoa, baking powder and salt in a 9-inch square baking pan and stir well.

2. Combine milk, oil, and the extracts in a bowl add to the dry ingredients in the pan. Mix until moistened. Add chocolate chips and walnuts.

3. Combine brown sugar and ¼ cup of cocoa. Sprinkle onto cake mix.

4. Mix coffee, water and kahlua. Pour onto the cake mix: do not stir.

5. Bake for 40 minutes. Serve warm with frozen yogurt or ice milk. And/or serve with raspberry puree and garnish with whole raspberries.

EACH SQUARE: 200 cals, 5g fat (21% cff) PANTRY: Star Kay White, Inc. has started bottling chocolate extract for retail sales. They say that it is good to add to whipped cream, meringues, bread puddings and coffee flavored desserts. Ice cream and soft drink makers are the main users of chocolate extract. Like vanilla extract, it's not sweet but is extremely concentrated. You can contact Star Kay White directly at (914) 268-2600 or you can purchase the extract from the Williams-Sonoma catalog at 800 541-2233. See also .

NOTES : A coffee and kahlua sauce is baked into this chewy double chocolate brownie with walnuts.

Recipe by: Quick & Light (Winter 1999: p19) Lynn Ramsey-Hamilton Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 06, 1999, converted by MM_Buster v2.0l.

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