INGREDIENTS

Brownies
– 1-1/2 cup chopped bittersweet chocolate
– 1/2 cup unsalted butter, melted
– 1-1/2 cups sugar
– 3 pcs eggs
– 1/4 tsp salt
– 1/4 cup cocoa powder, sifted
– 1/2 cup all-purpose flour
Toppings
– 1/2 cup chopped chocolate
– 1/2 cup chopped white chocolate
– 1 can Angel Evaporada
– 1/2 cup toasted cashews, chopped
– 1/2 cup red and green sprinkles

PROCEDURE

1. Preheat your oven to 350 F and grease an 8×8 square baking pan.
2. Combine butter with 1 cup of chocolate. Mix in sugar, eggs, and salt. Fold in cocoa and flour followed by the remaining chocolate. Pour into the baking pan and bake for 18-20 minutes or until a toothpick inserted comes out clean but still moist. Set aside to cool
3. Heat your evaporada until almost boiling and pour half on your chocolate and the remaining on the white chocolate. Mix until smooth. Cut your brownies into 9 squares and set on a table with the sauces and toppings.