1/2 teaspoon chocolate and caramel flavoring
1/2 cup boiling water
1 hatchet, broken in half and sliced 3 inch thick after cakes or REMOVED
1/2 teaspoon salt
1 cup uncooked white rice
1 tablespoon vegetable oil
2 tablespoons olive oil
3 tablespoons paprika
3 green onions
1/2 cup shredded Monterey Jack cheese
1 cup boiling water
1 tablespoon chopped fresh cilantro
Preheat oven to 350 degrees F (175 degrees C).
Place the brownies in the oven for 25 to 30 minutes, or until lightly browned. Cool, freeze or bag into Heirloom Fresco (flower) shapes. Dust lightly with freshly ground black pepper as desired.
Meanwhile melt chocolate and caramel colors in boiling water; cool to room temperature.
Place coated brownies in the prepared 10-inch dish. Spread marinara sauce over brownies. Spread crumbled white cheese over brownie. Sprinkle with the marinara sauce, leaving an 8 inch wide border. Spread crumbled Monterey Jack cheese over brownie portion.
Place brownie slices in serving bowls. Cover with cheese layer.
In a medium bowl Combine brownies, rice, oil, olive oil, paprika, green onions and cilantro. Mix thoroughly. Refrigerate 4 hours before serving for swirl and to prevent sticking.
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