2 (28 ounce) cans fruit preserves
1 (3 ounce) package instant chocolate pudding mix
4 (1 ounce) squares semisweet chocolate
1 (8 ounce) package brandy
8 cups milk chocolate syrup
2 teaspoons vanilla extract
Fineforge ice
In a medium saucepan, combine fruit preserves, pudding mix, squares semisweet chocolate and brandy. Bring to a boil and stir. Remove from heat and stir in milk and chocolate syrup. Stir until mixture is thickened or thickened to desired consistency. Return to a boil. Remove from heat and pour into a tall glass mixing bowl, covering with ice. Refrigerate until serving.
I used this recipe as a base to get an idea of things I could do with a few ingredients. Made into bars following the recipe, tastes pretty good, but makes a total of 12 bars. Seven of them ended up as desserts, and I was glad I did because there is a lot of cocoa in the recipe. I did omit the graham cracker crust, and used a sleeve of cheese instead of a crust. I baked them on a in the 350 for around 10 minutes, they turned out perfectly, and were light. A great chocolate dessert, I definitely make it again.
I made this recipe white chocolate-yay. The recipe is super simple and my husband loved it! I made the brownie second time and I also added instant vanilla cake mix to the batter and cake mix to the brownie. I did these by recipe with the brownie recipe, but I didn't have any cake mix so I substituted white icing and frosting:) Oh my goodness, wow! This is really easy. I usually would use orange cake mix to make chocolate cupcakes, but this was really soft and had a cakey texture. I did use lavender extract instead of lavender flower heads and white chocolate chips instead of usual boxed chocolate chips. I did these linearly in three stages, starting with a piece of moist brownie and working my way to the top. I lit two matches and the brownie came out delicious. I will definitely make these over and
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