Mike’s Hot Spicy Food Recipes

Ingredients

• 1/2 cup butter
• 2 ounces unsweetened chocolate
• 1 ounce semisweet chocolate
• 2 eggs
• 1 cup sugar
• 1 1/2 tablespoons unsweetened cocoa
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 14 Andes mints

Preheat oven to 350F. Coat an 8-inch square baking pan with cooking spray. Line bottom and two sides with foil, letting edges extend over sides. Coat foil with spray.

Place butter and unsweetened and semisweet chocolates in the top of a double boiler; cook over simmering water until melted. Cool slightly.

Beat eggs, sugar, cocoa, vanilla and butter mixture with a mixer until blended. Turn to low speed, add flour and beat just until blended. Pour into prepared pan.

• 3 1/2 cups semisweet chocolate chips
• 2 cups (4 sticks) unsalted butter, at room temperature, cut into chunks
• 1 1/2 cups sugar
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 5 eggs, lightly beaten
• 4 cups chopped walnut pieces

Glaze:

• 1 tablespoon water
• 2 tablespoons apricot preserves

Preheat oven to 325F.

In a double boiler, melt chocolate and butter in a glass bowl set over simmering water. Sift together flour, sugar and baking powder. Stir chocolate mixture into flour mixture. Whisk in eggs.

Pour into a 12 x 9-inch baking pan. Sprinkle walnuts on top, pressing slightly into batter. Bake 40 minutes, or until the edges become slightly crisp and the brownie has raised about 1/4 inch. (Even when the brownie is properly baked, it will test “gooey” with a toothpick in the center.) Let cool 30 minutes. Combine water and preserves in a medium saucepan, whisking well. Bring to a boil over medium-high heat. Boil 2 minutes.

Tan layer:

• 6 tablespoons unsalted butter, softened
• 1 1/2 cups packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chopped pecans

• 3 ounces (3 squares) unsweetened chocolate, finely chopped
• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup Guinness stout
• 1 cup all-purpose flour
• 1/4 teaspoon salt

Preheat the oven to 350F. Spray a 13 x 9-inch baking pan with cooking spray.

To prepare tan layer, combine butter and sugar in a medium bowl. Beat with a mixer at medium-high speed until light and fluffy. Beat in eggs and vanilla. With a wooden spoon, stir in flour, baking powder, salt and pecans. Spoon batter into prepared pan and spread evenly. Bake in lower third of oven 20 minutes. Remove from oven.

To make black layer, place chocolate and butter in a microwave-safe bowl. Microwave on low 30 seconds. Stir. Repeat until chocolate is melted. Stir in sugar until well combined. Add eggs, vanilla and Guinness, stirring until well combined. Add flour and salt, whisking well to combine. Slowly pour over partially baked tan layer.

• 1 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/3 cup butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup milk chocolate toffee bits (such as Heath)

Instructions

Preheat oven to 350F. Coat an 8-inch square pan with cooking spray. Line with foil, letting edges extend over 2 sides. Coat foil with spray.

Sift flour and baking powder. Beat butter, sugar, egg and vanilla with a mixer until blended. Turn to low speed, add flour mixture and beat just until combined. Beat in toffee bits. Spread evenly in pan.

Bake 22 minutes or until a tester comes out clean. Cool in pan on a wire rack. Remove from pan with foil and cut into 16 bars.