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Categories:
sugar butter eggs orange marmalade vanilla flour cocoa baking powder salt cayenne pepper semi-sweet chocolate chips walnuts vegetable shortening
Viewed: 47 - Published at: 2 years agoIngredients
- 1 12 cups granulated sugar
- 1 cup butter, melted
- 3 large eggs
- 12 cup orange marmalade
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 34 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 14 teaspoon salt
- 14 teaspoon cayenne pepper
- 1 cup semi-sweet chocolate chips
- 12 cup chopped walnuts
- 12 teaspoon vegetable shortening
Method
- Preheat oven to 350*.Line a 13x9x2" baking pan with foil, extending it over the ends of the pan.grease foil and set aside.
- in a large mixing bowl, combine sugar and melted butter.stir in eggs, one at a time.beating well after each addition.
- stir in marmalade and vanilla.
- stir in flour, cocoa powder, baking powder, salt and cayenne pepper until well combined.
- stir in 1/2 cup chopped nuts and chocolate chips.
- spread batter evenly into prepared pan.
- bake in preheated oven for 30 minutes or until center is set.
- transfer pan to wire rack to cool completely.
- lift brownies from pan using foil as handles.
- transfer brownies to a large cutting board.
- cut into 32 or 16 pieces.
- in a small saucepan, combine remaining 1/2 cup chocolate chips and shortening.
- cool and stir over low heat until melted.
- cool slightly.
- transfer melted chocolate to a resealable plastic bag -- snip off a small corner of the bag and drizzle chocolate mixture over tops of brownies.
- chill until chocolate sets.
- to store -- place brownies in layers seperated by waxed paper in an airtight container, cover.
- store at room temperature up to 3 days or freeze undrizzled bars up to 3 months.
- thaw bars and then drizzle.
