Okay, I lied. For sure, I wasn't going to add a recipe blog after last night's Meatball Lasagna until next week. But while looking at my photo files today, I forgot to post this recipe that I made two weeks ago. I don't know how I missed that. I guess being sick have caused me to forget a few things. So here I go again and I hope you're not sick of me yet! LOL
Anyway, once in awhile when I crave for something chocolatey and fudgy, I usually grab myself a box of Duncan Hines Double Fudge Brownie at the supermarket for a quick fix. I truly believe Duncan Hines makes the best brownie mix out there and their Double Fudge Brownie is my ultimate favorite!
You should know by now that when I get something store bought or ready made, I just can't let it go as is without adding few more ingredients. It's the story of my life. I just have to tweak everything until it's perfect for my taste! Ha Ha Ha
So for this recipe, I've added an almond extract, black raspberry liqueur and lots of nuts to make this extra special and truly decadent! How I wished I didn't run out of chopped hazelnuts! I really would have preferred that over the pecan halves I used, but my brownie still came out good otherwise.
Here's a quick recipe for those Chocolatey-Fudgy-Nutty Brownieholics out there like me!
Too-Da-Loo!!!
Ingredients:
1 Box of Duncan Hines Double Fudge Brownie Mix
2 egg
1/2 cup vegetable oil
1/2 cup applesauce
1/4 water
1/4 of Chambord Royale de France (Black Raspberry) Liqueur
1 tsp Almond Extract
1 cup of Pecan Halves or Chopped Hazelnuts
Directions:
Add eggs, oil, water and applesauce into the brownie mix. Mix well. Then, add raspberry liqueur and almond extract, beat thoroughly. Pour the batter into a round or square (brownie) pan. Sprinkle nuts on top. Bake at 350 degrees F for 30 - 35 minutes. Serve with an ice cold milk or a cup of Latte. You can also serve this warm with a scoop of vanilla bean ice cream and hot fudge.
Enjoy.
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