Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fruit-Filled Brownies
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- #82890
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2/3 cup shortening
4 ounces unsweetened chocolate
2 cups sugar
4 eggs
1 1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
apricot or peach preserves
OR
orange marmalade
Frosting
4 ounces sweet cooking chocolate
directions
Heat oven to 350 degrees F. Line a jelly roll pan, 15 1/2 x 10 1/2 x 1 inch, with aluminum foil, then grease.
Heat shortening and chocolate in 3-quart saucepan over low heat, stirring constantly, until melted. Remove from heat and beat in sugar and eggs until smooth. Stir in flour, baking powder and salt. Spread in pan.
Bake until slight indentation remains when touched, about 20 minutes. Cool.
Remove brownies from pan, then remove aluminum foil.
Cut 1/4-inch strip from each long side of brownies. Cut 3/4-inch strip from each end. Discard strips. Cut remaining piece crosswise into halves. Spread 1 half with preserves, top with remaining half.
Make frosting by heating chocolate over low heat, stirring constantly, until melted.
Spread top with frosting. Cut into bars, about 2 x 1 inches.
added by
costerweis
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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