Recipe - Insulin Shock Brownies

Your favorite brownie
batter; enough fill two
9x9x2 baking pans
One half Jar hot fudge; Mrs.
Richardson's real
1 cup Peanut butter; smooth
16 ounce Nestles' chocolate morsels
1 Bar White Cloud's dark
chocolate w/mint crystals
2 cup Flavored liquor; bailey's,
chambord; or rumpleminze

Start with your favorite brownie batter. You want enough to fill *two*
9x9x2 baking pans. Melt 12oz of Chocolate Morsels, Hot Fudge, Peanut
Butter and 1 cup of the Liqour in a small saucepan. When mixture is liquid,
mix into batter ( for the truly decadent, replace all fluids (milk/water)
in batter with Liquor). Pour batter into ONE 13x9x2 pan.

Melt 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
in
350 degree oven for 3540 min.

IMPORTANT: Every 510 minutes, remove the pan from the oven and *slam* it
down on a counter two or three times. If you do not, the brownies will
escape into the bowels of your oven!

Brownies are done when a toothpick inserted *near the edge* comes out
clean.

NOTE: The center will still be semiliquid.

Can be eaten immediately, but best after 24 hours (it takes time for the
fudge to set!).

(the all Bailey's version is *very* popular)

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.