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Correo Electrónico
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Ingredientes
- 1 tsp solid vegetable shortening
- 1 c. sugar
- 1/2 c. flour
- 1/3 c. cocoa pwdr
- 1/2 tsp baking pwdr
- 1/4 tsp salt
- 2 x Large eggs
- 1/4 c. water
- 1/2 c. vegetable shortening melted
- 1 tsp pure vanilla extract
- 1 c. semisweet chocolate chips
- 4 c. heavy cream
- 6 Tbsp. cornstarch
- 1 c. sugar
- 1 c. semisweet chocolate chips
- 1 tsp pure vanilla extract
- 1 c. mini marshmallows
- 1/2 c. minced pecan pcs
- 1/2 c. mini chocolate chips
- 1/4 c. powdered sugar
- 1/4 c. cocoa pwdr
- 2 Tbsp. lowfat milk
- 1/2 c. caramel sauce
- 2 c. sweetened whipped cream Shaker of powdered sugar Fresh mint sprigs
Direcciones
- For the Brownies: Preheat the oven to 350 degrees. Grease a 10-inch spring-form pan with the tsp. of shortening. In a mixing bowl, combine all of the ingredients, except for the chocolate chips. Mix well. Mix in the chocolate chips. Pour the batter into the prepared pan and spread the batter proportionately over the pan. Place on the middle rack of the oven and bake for 20 min. Remove from the oven and cold completely.
- For the Pudding: In a small bowl, combine 6 Tbsp. of the cream and cornstarch together and mix to create a paste. In a 2-qt, nonstick saucepan, over medium heat, bring the cream to a simmer. Add in the paste and remaining ingredients stirring constantly till the chocolate melts. Continue to cook for 8 min, stirring often, till creamy and thick.
- Remove from the heat and pour into a glass bowl. Cover with plastic wrap, pressing the wrap down on the surface of the pudding to keep a skin from forming. Let cold to room temperature.
- To assemble: Spread the pudding proportionately over the brownie. Sprinkle the marshmallows, pecans and mini chocolate chips over the pudding.
- For the frosting: In a small bowl, combine the powdered sugar, cocoa pwdr and lowfat milk, mix well. Drizzle the chocolate frosting and caramel sauce over the top. Cover the pan with plastic wrap and chill for at least 8 hrs.
- Remove from the refrigerator and slice into individual servings and place on serving plates. Garnish with a dollop of whipped cream, powdered sugar and fresh mint.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 708 | |
| Calories from Fat 331 | 47% |
| Total Fat 37.43g | 47% |
| Saturated Fat 18.61g | 74% |
| Trans Fat 2.97g | |
| Cholesterol 98mg | 33% |
| Sodium 228mg | 10% |
| Potassium 276mg | 8% |
| Total Carbs 89.29g | 24% |
| Dietary Fiber 2.0g | 7% |
| Sugars 68.23g | 45% |
| Protein 6.25g | 10% |
