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Day two of beautiful weather with high pressure starting the exit the area. We'll see a mostly sunny sky and winds starting to shift to the southeast by this afternoon. Still a cool afternoon, with highs peaking in the mid 60's. Not quite as cold tonight with lows falling to the mid 50's. We'll warm to the upper 60's for Thursday and ...
You Made It, We Ate It - David Payne's "Best Brownies You Ever Ate!"
David Payne's "Best Brownies You Ever Ate!"
3 cups sugar
1 cup Splenda
8 T. unsweetened cocoa
2 T. dark unsweetened cocoa
3 sticks margarine
3 T. vanilla
3 T. almond extract
2 cups all-purpose flour
1 1/2 cups finely chopped pecans
1/2 cup smooth peanut butter
3 T. Kahlua
2 T. instant coffee granules
Preheat oven to 350 degrees. Grease and flour a 9" x 12" pan. Mix sugar, splenda, and cocoas well in large bowl. Melt margarine in large skillet. Add 1/2 cooled melted margarine to one side of dry mixture in bowl. Add eggs, one at a time, to other side of bowl containing dry mixture. Add pecans to remaining margarine in skillet and continue to simmer. Add vanilla, almond extract, Kahlua, instant coffee, and peanut butter to mixture in bowl. Blend in cooled finely chopped pecans and other 1/2 of melted margarine which were simmering in skillet. Blend in flour 1/2 cup at a time. Mix well.
Pour mixture in pan. Bake 38 minutes exactly and allow brownies to cool. When cooled completely, cut in small squares and store in covered pan in which they were made or place in a plastic container with sealed lid. Moist, chewy, & gooey!You Made It, We Ate It - David Payne's "Best Brownies You Ever Ate!"