JR watkins products recipe of the week!

Cocoa & Vanilla Brownies

Ingredients

8 tbsp/120 mL unsalted butter
1 cup/250 mL all-purpose flour
1/4 cup/60 mL baking cocoa
1/2 tsp/2.5 mL Watkins Baking Powder
1/2 tsp/2.5 mL salt
8 oz/225 g bittersweet chocolate
1 1/4 cups/310 mL sugar
3 eggs
1 tsp/5 mL Watkins Original Double Strength Vanilla
1 cup/250 mL walnuts (optional)

Directions

Preheat oven to 350°F/180°C degrees. Brush a 9-inch/23-cm square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch/5-cm overhand on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside. Melt together butter and chocolate. Add in sugar and eggs mix to combine. Add flour mixture; mix just until moistened. Transfer batter to baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40 minutes. Cool in pan for 30 minutes. Using paper overhand, lift brownies out of pan; transfer to wire rack to cool completely.
Serves 16.


Hope you enjoy it, please let me know how they turn out!

Get the best vanilla here

Recipe from the Watkins Products April Newsletter

Just got this one today enjoy!

Lip Smackin’ Mocha Pudding Cake

Preheat oven to 375°F/190°C. Combine first 5 ingredients in 9-inch/23-cm square baking dish; stir well to mix. Combine milk, oil and extract; stir into dry mixture. Swirl in chocolate chips. Combine brown sugar and 1/4 cup cocoa; sprinkle over batter.
Heat water in microwave safe container. Add mocha mix and stir until dissolved. Pour mixture over batter. Do not stir!
Bake for 35 to 40 minutes or until cake is sponge-like when touched in the center. Since this is a pudding cake, it will seem “gooey” and not appear to be completely done.
Presentation: Chill light-colored (white is best) dessert plates in the freezer. When very cold, drizzle in zigzag pattern with ice cream topping to design plate. Be sure to decorate near the edges, too. Place back in freezer.
Serving: Cake should be served warm. Place scoop of ice cream on side of dessert plate. Spoon pudding cake onto plate beside ice cream. Dust all with cinnamon. Garnish with strawberry fan and sprig of fresh mint, if desired.

1 cup/250 mL all-purpose flour
2 tbsp/30 mL Watkins Baking Cocoa
1 tbsp/15 mL Watkins Baking Powder
2/3 cup/160 mL sugar
Pinch salt
1/2 cup/125 mL evaporated milk
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Pure Vanilla or Watkins Almond Extract
1/4 cup/60 mL milk chocolate chips
1 cup/250 mL dark brown sugar, firmly packed
1/4 cup/60 mL Watkins Baking Cocoa
1-1/2 cups/375 mL hot water, almost boiling
2 packages instant mocha coffee mix (.82 oz each)

Favorite vanilla bean or coffee ice cream
Watkins Purest Ground Cinnamon
Hard shell-type ice cream topping
Fresh strawberries (optional)
Fresh mint (optional)

Get your ingredients