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  • Insulin Shock Brownies

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    Insulin Shock Brownies
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • Your favorite brownie batter, sufficient fill two 9x9x2 baking pans
    • 1/2 jar warm fudge, Mrs. Richardson's real
    • 1 c. Peanut butter, smooth
    • 16 ounce Nestles' chocolate morsels
    • 1 x Bar White Cloud's dark chocolate w/mint crystals
    • 2 c. Flavored liquor, bailey's, chambord, or possibly rumpleminze

    Directions

    1. Start with your favorite brownie batter. You want sufficient to fill*two*
    2. 9x9x2 baking pans. Heat 12oz of Chocolate Morsels, Warm Fudge, Peanut Butter and 1 c. of the Liqour in a small saucepan. When mix is liquid, mix into batter ( for the truly decadent, replace all fluids (lowfat milk/water)
    3. in batter with Liquor). Pour batter into ONE 13x9x2 pan.
    4. Heat remaining Chocolate & Liquor in saucepan. Using a spoon, drizzle the chocolate over the batter (needs to be very liquid to work well). Pour the rest over ice cream to keep you from eating the brownies immediately. Bake in350 degree oven for 35-40 minutes.
    5. IMPORTANT: Every 5-10 min, remove the pan from the oven and *slam* it down on a counter two or possibly three times. If you don't, the brownies will escape into the bowels of your oven!
    6. Brownies are done when a toothpick inserted*near the edge* comes out clean.
    7. NOTE: The center will still be semi-liquid.
    8. Can be eaten immediately, but best after 24 hrs (it takes time for the fudge to set!).
    9. (the all Bailey's version is*very* popular)
    10. /COOKIES

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