Help! Need Recipe, Cc Is Down...

[AnnieBee]

Hey,

Does anyone have typed up the recipe for the brownie truffle cups and also the warm nutty caramel brownies?

I need to email them to a host, and get get them off CC right now...

They're not in the files section either.

Thanks!

 

[aried]

The Pampered Chef ®Warm Nutty Caramel BrowniesRecipe
1 teaspoon vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
3/4 cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)

1. Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef's Silicone Basting Brush. Chop 1 1/2 cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®. 2. Chop nuts using Food Chopper. Combine half of the nuts and remaining 1/2 cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean. 3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining 1/2 cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Yield: 24 servings
Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
© The Pampered Chef, Ltd., 2001

 

[mrssyvo]

Here are the nutty brownies.

 

[chefmoseley]

Truffle Brownie Cups
Fall/Winter 2007
Season’s Best Recipe Collection
The Pampered Chef
Nonstick cooking spray with flour ½ C Sugar
1 2/3 C semi-sweet chocolate morsels, divided 2/3 C All Purpose flour
2 Tablespoon butter (do not substitute with margarine) 1 Egg
¾ C Heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds, and whipped topping (optional)

1. Preheat oven to 325. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour.
2. Place 2/3 C of the chocolate morsels and butter into Classic Batter Bowl. Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20 second interval.
3. Add sugar and egg to batter bowl; mix until blended using Small Mix ‘N Scraper. Add flour; mix just until flour is incorporated.
4. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to create level tops. Bake 10-12 minutes or until edges are set. (Do not overbake).
5. Meanwhile, pour cream into the Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot.
6. Pour cream into clean batter bowl with remaining 1 Cup chocolate morsels; whisk until smooth with the Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken; stirring after each 5 minute interval. Spoon ganache into resealable plastic bag.
7. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes.
8. Press tops of brownies with Mini Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan.
9. Trim corner of bag using Utility Knife. To allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.

 

[AnnieBee]

You Ladies are awesome! Thanks so much for the quick response!