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Cookies - Brownie Ice Cream Cone Post by :netservices Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2760

Click below to download : Cookies - Brownie Ice Cream Cone (Format : PDF)

Cookies - Brownie Ice Cream Cone

1 (4 oz) package German sweet chocolate
1/4 cup butter or margarine
3/4 cup sugar
2 eggs
1/2 cup all-purpose flour
1/2 cup chopped walnuts -- optional
1 teaspoon vanilla extract
24 cake ice cream cones (about 3" tall)
24 scoops ice cream
Colored or chocolate sprinkles

Preheat oven to 350.

In a saucepan over low heat, melt chocolate and butter, stirring frequently. Cool slightly; pour into a bowl. Add sugar and eggs; mix well. Stir in flour, walnuts if desired, and vanilla.

Place ice cream cones in muffin cups; fill half full with batter.

Bake for 20-22 min. or until brownies are set on top and a toothpick tests almost clean (do not overbake). Cool completely.

Just before serving, top each cone with a scoop of ice cream and garnish with sprinkles.

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Cookies - Brownie Mix In A Jar Cookies - Brownie Mix In A Jar

Cookies - Brownie Mix In A Jar
2 1/4 cups sugar 2/3 cup cocoa powder (be sure to wipe out inside of jar with a dry paper towel after adding cocoa powder) 2/4 cup chopped pecans 1 1/4 cups flour mixed with 1 tsp. baking powder and 1 teaspoon salt Layer ingredients in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding flour mixture. Instructions to attach to jar: 1.) Empty jar of brownie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2.) Add: 1 1/2 sticks butter or margarine melted, DO NOT USE DIET

Cookies - Brownies Brownie Ice-cream Bars Cookies - Brownies Brownie Ice-cream Bars

Cookies - Brownies Brownie Ice-cream Bars
Makes 12 Bake brownies a day in advance so they have time to set completely. Make space in your freezer to accommodate ice-cream bars and baking sheet. 1 3/4 sticks (14 tablespoons) unsalted sweet butter 46 ounces semisweet chocolate, cut into 1-inch pieces 3 large eggs 1/2 tsp. salt 1 cup granulated sugar 1/2 cup packed light-brown sugar 1 tsp. pure vanilla extract 3/4 cup all-purpose flour 4 pints vanilla ice cream Heat oven to 350 degrees. Line a 10-by-13-inch pan with parchment paper. Bring a small saucepan of water to a boil; turn off. Combine 1 1/2 sticks of