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Sauerkraut Brownies

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ready in: 1-2 hrs
serves/makes:   9

recipe id: 51289
cook method: oven, stovetop

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3/4 cup salted butter
1 1/2 cup sugar
3 eggs
1 teaspoon almond extract
1/2 cup flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons flour
1/2 cup unsweetened cocoa powder, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons unsweetened cocoa powder
1 package (16 ounce size) sauerkraut, rinsed and drained
1 cup water (approximate)
1/2 cup whole pecans
1/2 cup butterscotch chips


Preheat oven to 350 degrees F. Line a 9" x 9" baking pan with foil and spray with cooking spray.

In medium saucepan, melt butter over medium heat. Stir in sugar until blended, about 2 minutes. Remove from heat and beat in eggs one at a time, mixing well after each addition. Stir in almond extract.

In a medium bowl sift the flour and cocoa together. Add the flour mixture to the butter mixture, stirring until combined.

In a blender, puree sauerkraut with approximately 1 cup water. Drain, then squeeze the sauerkraut until water is removed. Mix sauerkraut into batter. Stir in pecans and butterscotch chips. Spread mixture into prepared pan. Bake 45 to 50 minutes.

Cook's Tip: May substitute walnuts or almonds for pecans; instead of butterscotch chips try chocolate, white chocolate, or peanut butter.

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Nutritional data has not been calculated yet.

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